A springtime twist on traditional zucchini bread
Preheat the oven to 325 degrees Fahrenheit.
Spray a 9x5-inch loaf pan with Cooking spray.
In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.
In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.
Slowly add the dry ingredients to the wet and mix until the batter is smooth.
Stir in the grated zucchini.
Spread half of the batter in the bottom of the loaf pan.
Sprinkle the top with the filling mixture, then add the remaining batter on top.
Top the cake with the streusel mixture (combine all ingredients in a bowl first).
Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.
Let cool for 10 minutes before slicing.