Brown Butter Zucchini Coffee Cake
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Brown Butter Zucchini Coffee Cake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Cake:
- 8 tbsp butter unsalted
- 2 ½ cups flour
- 1 cup brown sugar packed
- 1 ½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1 cup yogurt plain, Greek
- 1 egg large
- 1 vanilla bean split & seeds scraped
- 1 ½ cups zucchini about 2 large, shredded
Brown Butter Streusel Topping:
- 4 tbsp butter unsalted
- ½ cup flour
- ½ cup brown sugar packed
- ½ tsp ground cinnamon
Cinnamon Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- Pinch ground cinnamon to taste
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
- Brown the butter by heating the 8 tablespoons of butter for the cake in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has a nutty aroma and is golden brown. Be careful not to burn the butter! Pour browned butter into a small bowl and set aside to cool to room temperature.
- In the same small saucepan, heat the remaining 4 tablespoons of butter for the streusel topping over medium heat. Cook, swirling occasionally, until the butter has a nutty aroma and is golden brown. Be careful not to burn the butter! Pour browned butter into a separate small bowl and set aside to cool to room temperature.
- Make the cake by combining the flour, brown sugar, cinnamon, baking soda, nutmeg, and salt in a large bowl; mix well.
- Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
- Combine the cooled browned butter for the cake (8 tablespoons) with the Greek yogurt, egg, and the scraped vanilla bean seeds; mix until well combined.
- Pour the liquid mixture into the dry mixture and mix until just combined. It will be very thick! Add a couple of tablespoons of milk if needed. Add the zucchini and stir until combined. Pour the cake batter into the prepared baking dish.
- Make the streusel by combining the remaining 4 tablespoons of cooled brown butter with the flour, brown sugar, and cinnamon in a small bowl. Mix until crumbly. Sprinkle streusel topping evenly over the cake.
- Bake the cake by placing it into the oven and baking it for 30-35 minutes or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cool completely on a wire cooling rack.
- Make the cinnamon glaze by combining the powdered sugar, milk, vanilla extract, and cinnamon; stir until well combined.
- Drizzle over the cooled zucchini coffee cake. Slice and serve. Enjoy!
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