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Brown Butter Zucchini Coffee Cake

Put your summer zucchini to good use and make this easy and delicious Brown Butter Zucchini Coffee Cake. It is great for breakfast, brunch, or dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 16
Calories: 289 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 8 tablespoons unsalted butter, cut into tablespoons
  • 2 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded zucchini, don't squeeze out the liquid
For the Brown Butter Streusel Topping:
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease a 9x13 pan and set aside.
  2. In a small saucepan, brown the butter for the cake. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
  3. In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a small bowl, whisk together browned butter, Greek yogurt or sour cream, eggs, and vanilla extract.
  5. Pour liquid ingredients over dry ingredients and stir. The batter will be very thick and somewhat dry. Add the shredded zucchini and stir until cake is combined and moistened. Again, it will be very thick. Pour cake batter into prepared pan.
  6. To make the streusel topping, brown the butter. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature. In a small bowl, combined browned butter, brown sugar, flour, and cinnamon. Mix together until crumbly. Sprinkle topping evenly over cake.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is light golden brown. Let the cake cool on a wire cooling rack.
  8. While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon. Whisk until smooth and drizzle over cooled cake. Cut into squares and serve.

Notes

  • The cake will keep covered on the counter for 2-3 days.
  • The cake will keep covered on the counter for 2-3 days.

Nutrition Information

Calories 289kcal (14%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 44mg (15%) Sodium 163mg (7%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 315IU (6%) Vitamin C 2mg (2%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 44mg 15%
Sodium 163mg 7%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 315IU 6%
Vitamin C 2mg 2%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.