Servings
Font
Back
Brown Butter Zucchini Coffee Cake
4.6 from 315 votes

Brown Butter Zucchini Coffee Cake

Brown Butter Zucchini Coffee Cake combines shredded zucchini into a thick, spiced batter finished with a brown butter streusel topping and a vanilla-cinnamon glaze. The batter includes browned butter, Greek yogurt, cinnamon, and nutmeg to produce a moist, tender crumb with subtle spice. The brown butter streusel adds texture and a nutty complement. This cake offers a moist, flavorful option for breakfast or dessert that highlights zucchini’s moisture without needing to squeeze out liquid.

Prep Time
20 mins
Cook Time
35 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 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

    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

  • Store the cake covered on the counter for 2 to 3 days to keep it fresh and moist.

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 (2%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 315IU (6%) Vitamin C 2mg (2%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

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.