Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::12
Yield::1 (13×9-inch) coffee cake
Ingredients
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1 zucchini (10 ounces), ends trimmed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 large eggs
1 tablespoon vanilla extract
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Directions
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch pan with foil and coat with cooking spray.
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Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.
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Stir together flour, baking powder, and salt in a bowl.
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In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.
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Gradually beat in sour cream, then white sugar.
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Beat in eggs, 1 at a time.
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Stir in zucchini and vanilla.
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Fold in flour mixture with a spatula, mixing just until incorporated.
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Spread batter into prepared pan.
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Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.
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Sprinkle topper over cake batter.
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Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.
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