Brown Butter Zucchini Coffee Cake
User Reviews
4.6
Brown Butter Zucchini Coffee Cake
Description
The Brown Butter Zucchini Coffee Cake features shredded zucchini folded into a thick batter with browned butter, brown sugar, cinnamon, and nutmeg for warmth and depth. Greek yogurt or sour cream lends moisture and tenderness to the crumb. After baking in a 9x13 pan, a streusel topping made from browned butter, brown sugar, flour, and cinnamon is added for a nutty, crisp texture that contrasts the cake’s softness. The cake is finished with a vanilla glaze lightly touched with cinnamon, lending a sweet and spiced brightness.
The shredded zucchini is not drained, contributing moisture that keeps the cake tender and moist without making it soggy. The browned butter’s nutty aroma enhances the overall flavor. This coffee cake is suited to morning meals or afternoon treats that showcase seasonal zucchini in a baked form.
Store the cake covered at room temperature for 2 to 3 days to maintain freshness and tenderness. Serve sliced with coffee or tea.
Ingredients
For the Cake:
- 8 tablespoons unsalted butter cut into tablespoons
- 2 1/2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup Greek yogurt or sour cream
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini don't squeeze out the liquid, shredded
For the Brown Butter Streusel Topping:
- 4 tablespoons unsalted butter cut into tablespoons
- 1/2 cup brown sugar packed
- 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 ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 pan and set aside.
- 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.
- In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a small bowl, whisk together browned butter, Greek yogurt or sour cream, eggs, and vanilla extract.
- 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.
- 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.
- 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.
- 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
- Store the cake covered on the counter for 2 to 3 days to keep it fresh and moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 289 kcal
% 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.
User Reviews
Overall Rating
4.6
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