Brown Butter Streusel Zucchini Cake

Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray; set aside.

CAKE: In a small saucepan, melt 1/2 cup butter over medium-low heat and continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Pour the butter into a small bowl; set aside to cool.

In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg; set aside.

In a small bowl, whisk together the cooled browned butter, sour cream, eggs, and vanilla until well combined.

Pour the wet ingredients over the dry ingredients and stir with a wood spoon until well combined. The batter will be very thick. Add the shredded zucchini, stir until the cake batter is combined. Pour the cake batter into the prepared pan, spread evenly with the back of the spoon or offset spatula.

STREUSEL: In the same saucepan, brown 1/4 cup butter over medium-low heat, continue to cook swirling occasionally, until the butter turns golden brown and has a nutty aroma. Pour the butter into a small bowl; set aside to cool.

In a medium bowl, combine browned butter, brown sugar, flour, and cinnamon. Mix until crumbly. Sprinkle evenly over the cake batter.

Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean and the cake is light golden brown. Allow the cake to cool completely in the pan on a wire rack.

GLAZE: In a small bowl, whisk together confectioners’ sugar, milk, vanilla, and cinnamon until smooth. Drizzle over the cooled cake. Cut into squares and serve.