Ingredients
1/3 cup packed brown sugar1/4 cup all-purpose flour1/4 cup quick-cooking oats2 tablespoons butter, softened1/2 teaspoon ground cinnamonBATTER:1-1/2 cups quick-cooking oats1 cup all-purpose flour3/4 cup whole wheat flour1-1/4 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg1/3 cup butter, softened1 cup packed light brown sugar1-1/2 teaspoons vanilla extract2 large eggs1/3 cup reduced-fat sour cream2-1/2 cups shredded zucchini (about 2 medium)Confectioners’ sugar
Preparation
Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess.
Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan.
For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners’ sugar before serving.
