Streusel Topped Zucchini Coffee Cake

• for the streusel topping
• 4.25 ounces flour
• 4 ounces sugar
• 2 grams kosher salt
• 3 ounces walnut halves, finely chopped
• 3 ounces butter, melted
• for the batter
• 10.5 ounces flour
• 4.5 ounces brown sugar, light or dark is fine
• 2 grams baking powder
• 2 grams baking soda
• 2 grams kosher salt
• 1 gram allspice
• Freshly grated zest of 1 lemon
• 12 ounces shredded zucchini, skins on
• 3 large eggs, at room temperature
• 112 milliliters canola oil
• Confectioners' sugar, for dusting (optional)

1. Preheat oven to 350u0b0F. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
2. In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
3. Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
4. In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon-it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).
5. Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.

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Taken from food52.com/recipes/5466-streusel-topped-zucchini-coffee-cake (may not work)