Zucchini Crumb Cake

INGREDIENTS

1/2 cup

(60g) all-purpose flour

1/2 cup

packed light or dark brown sugar

1 tsp

ground cinnamon

1/4 cup

unsalted butter, melted

and 1/2 cups (185g) all-purpose flour (spoon & leveled)

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/2 cup

(115g) unsalted butter, melted + slightly cooled

1/3 cup

packed light or dark brown sugar

1/3 cup

(65g) granulated sugar

large egg, at room temperature

and 1/2 teaspoons pure vanilla extract

1 cup

shredded zucchini (about 1 medium zucchini, no need to blot dry)

vanilla icing (optional)