Soom Foods and The Nutritious Kitchen: Zucchini Tahini Coffee Cake

Here

Zucchini Tahini Coffee Cake
Adapted from Soom Foods and The Nutritious Kitchen blog

Cinnamon Sugar Crumble:
1 cup packed light or dark brown sugar
½ cup almond flour
2 teaspoons ground cinnamon

1 teaspoon espresso powder  
¼ cup unsalted butter, melted

Coffee Cake:
1½ cups all-purpose flour

¾ cup granulated sugar  
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 large eggs
1 teaspoon pure vanilla extract
½ cup tahini
½ cup Greek yogurt

2 tablespoons whole milk
1 cup zucchini (about 2 medium zucchini), shredded and squeezed dry 

Glaze:
½ cup powdered sugar
3 tablespoons heavy cream
2 teaspoons vanilla bean paste

Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray or shortening. Alternatively, you can line a 9x9-inch square pan with parchment paper and grease the sides.

Make the cinnamon sugar crumble by mixing the ingredients until fully combined. Set aside.

For the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. In a separate bowl, whisk the eggs, vanilla extract, tahini, maple syrup, and Greek yogurt until fully combined. Fold in the shredded zucchini.

Pour half the batter into the cake pan, then spread ½ cup of the cinnamon sugar crumble on top. Pour on the remaining batter and top with the remaining crumble.

Bake for 45 to 50 minutes until a knife comes out clean. Be careful not to overbake. Allow the cake to cool for 15 minutes.

While the cake cools, make the glaze by whisking the powdered sugar with the cream and vanilla bean paste until a thick glaze forms. It should be smooth and easy to drizzle. Drizzle on top of the cake and serve.