Zucchini Coffee Cake

I find that I am making something with zucchini (or other summer squash) just about every day. The zucchini makes this coffee cake moist - you can barely taste it in there, and since I used yellow zucchini, you can't really see it either!

Ingredients:

• 1/4 C. unsalted butter (1/2 stick), melted
• 1/2 C. brown sugar
• 1/4 C. granulated sugar
• 3/4 C. skim milk
• 1 egg
• 2 C. grated zucchini (about one medium)
• 2 C. flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt

For the streusel topping:

• 1/4 C. unsalted butter (1/2 stick), melted
• 1/3 C. flour
• 1/3 C. brown sugar
• 1/4 C. sliced almonds (or use other chopped nuts or substitute rolled oats)
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

In a large bowl, mix the melted butter, sugars, milk, and egg. Add the zucchini, flour, baking powder, and salt, and stir until just combined. Pour into a greased 9x9 pan.

In a small bowl mix the ingredients for the streusel topping: melted butter, flour, brown sugar, nuts, cinnamon, and nutmeg. Use your fingers to crumble the topping over the top of the batter in the pan.

Bake for 40 minutes at 375, until golden brown and a toothpick inserted into the center comes out clean.

Sprinkle with powdered sugar before serving.