Brown Butter Zucchini Coffee Cake Recipe

Introduction

This Brown Butter Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or a cozy snack. The nutty browned butter and warm spices pair beautifully with shredded zucchini, creating a cake that’s both comforting and unique. Topped with a cinnamon streusel and a sweet glaze, it’s sure to delight any crowd.

Ingredients

• 8 tablespoons unsalted butter, cut into tablespoons (for cake)
• 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 (do not squeeze out the liquid)
• 4 tablespoons unsalted butter, cut into tablespoons (for streusel)
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour (for streusel)
• 1/2 teaspoon ground cinnamon (for streusel)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract (for glaze)
• Pinch of ground cinnamon (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
2. Step 2: Brown the butter for the cake by melting 8 tablespoons over medium-low heat in a small saucepan. Swirl occasionally until it turns golden brown and releases a nutty aroma. Pour into a bowl and let cool to room temperature.
3. Step 3: In a large bowl, whisk together the flour, 1 cup brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
4. Step 4: In a separate bowl, whisk the cooled browned butter, Greek yogurt or sour cream, eggs, and vanilla extract until combined.
5. Step 5: Add the liquid ingredients to the dry ingredients and stir. The batter will be thick and somewhat dry. Fold in the shredded zucchini until the batter is moistened and combined. Pour the batter into the prepared pan and spread evenly.
6. Step 6: To prepare the streusel topping, brown 4 tablespoons of butter in a small saucepan over medium-low heat until golden and nutty. Transfer to a small bowl to cool slightly. Add the brown sugar, flour, and cinnamon, then mix until crumbly. Sprinkle evenly over the cake batter.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown. Remove from oven and let cool on a wire rack.
8. Step 8: While the cake cools, make the glaze by whisking together powdered sugar, milk, vanilla extract, and a pinch of cinnamon until smooth. Drizzle the glaze over the cooled cake. Cut into squares and serve.

Tips & Variations

• Do not squeeze the zucchini before adding it to the batter to keep the cake moist and tender.
• For a nuttier texture, add chopped walnuts or pecans to the streusel topping.
• Use sour cream instead of Greek yogurt for a tangier flavor.
• Swap the cinnamon and nutmeg for pumpkin pie spice for an autumn twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to bring back moistness before serving. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use zucchini that has been frozen or sautéed?

It’s best to use fresh shredded zucchini that hasn’t been cooked or frozen, as these can alter the moisture content and texture of the cake.

Why do I brown the butter twice in this recipe?

Browned butter adds rich, nutty flavor both to the cake and the streusel topping, enhancing depth and aroma. Doing it separately preserves the distinct flavors in each component.