Lemon Zucchini Coffee Cake

Ingredients

• FOR THE CRUMB TOPPING:
• 3/4 c. Unbleached All-purpose Flour
• 1/2 c. Packed Light Brown Sugar
• 1 tbsp. Lemon Zest
• 1/4 tsp. Kosher Salt
• 6 tbsp. Cold Unsalted Butter, Cut Into Chunks
• FOR THE CAKE:
• 2 c. Unbleached All-purpose Flour
• 2 tbsp. Lemon Zest
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Kosher Salt
• 1/4 c. Unsalted Butter, Melted And Cooled
• 1/4 c. Vegetable Oil
• 2/3 c. Sugar
• 1/3 c. Sour Cream At Room Temperature
• 1/4 c. Fresh Lemon Juice
• 1 tsp. Vanilla
• 2 Eggs At Room Temperature
• 1 c. Grated Zucchini (Do Not Squeeze Dry)
• FOR THE GLAZE:
• 1/2 c. Powdered Sugar
• 1 tbsp. Fresh Lemon Juice
• 1 tbsp. Milk

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