Cinnamon Zucchini Coffee Cake Recipe

Preheat the oven to 350 degrees F.
To make the crumb topping and center, stir the flour, brown sugar, and cinnamon together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles coarse sand. Place in the refrigerator while you prepare the batter.
To make the coffee cake batter, place the all-purpose flour, salt, cinnamon, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the Greek yogurt, milk, vanilla extract, and oil. Beat together until fully combined.
Grate the zucchini. Using a towel, gently squeeze out some of the liquid. You do not need to remove all the extra liquid, just a little.
Add the zucchini to the wet ingredients and fold in.
Add the dry ingredients into the wet. Stir until just combined. Pour 3/4 of the batter into a greased 8-inch springform pan or 8-inch baking pan. Spread out the batter evenly. Sprinkle half the crumb mixture over the batter. Top with remaining 1/4 of the batter and spread out evenly. Sprinkle the remaining crumb topping over the batter evenly.
Bake for 42-50 minutes or until the batter is set. A toothpick will come out clean once done baking. Let cool and enjoy!