Brown Butter Zucchini Coffee Cake: 5 Irresistible Reasons to Indulge

Oh my goodness, if you’re looking for a cake that’s equal parts cozy and delicious, let me introduce you to my Brown Butter Zucchini Coffee Cake! Seriously, this cake is a hug in dessert form. Every time I bake it, my kitchen fills with the warm, nutty aroma of brown butter, and it instantly feels like home. The combination of sweet zucchini and rich brown butter creates a flavor profile that will have coffee lovers swooning and dessert enthusiasts begging for seconds.

I stumbled upon this recipe during a particularly busy week, and boy, did it save the day! I had some zucchini from my garden that needed using up, and this cake was just the ticket. Now, it’s a staple in my home! It’s perfect for brunch, a midday snack, or even a sweet treat after dinner. Trust me, the crunchy streusel on top and the heavenly glaze make it irresistible. I can’t wait for you to try it and experience the joy it brings!

Ingredients List

• 8 tablespoons unsalted butter, cut into tablespoons (for the cake)
• 4 tablespoons unsalted butter, cut into tablespoons (for the streusel)
• 2 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1/2 cup packed brown sugar (for the streusel)
• 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 liquid)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)
• Pinch of ground cinnamon (for the glaze)

How to Prepare the Brown Butter Zucchini Coffee Cake

Preheat and Prepare

First things first, let’s get that oven ready! Preheat it to 350°F (175°C). While that’s happening, grab a 9×13-inch baking pan and grease it up. You can use a bit of butter or non-stick spray to ensure your cake slides out easily after baking. I always like to line the bottom with parchment paper for extra security, just in case. Trust me, you don’t want to lose any of this delicious cake to the pan!

Brown the Butter

Now for one of my favorite parts—the brown butter! In a small saucepan over medium-low heat, toss in the 8 tablespoons of unsalted butter. Keep an eye on it as it melts, swirling occasionally. You want it to get that lovely golden-brown color and develop a nutty aroma—this is where the magic happens! Once it reaches that perfect, toasty shade, pour it into a bowl and let it cool to room temperature. This step is crucial, so don’t rush it; the flavor is worth it!

Mix the Dry Ingredients

While the butter cools, it’s time to mix the dry ingredients. In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of packed light brown sugar, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Make sure everything is well combined; this is what gives your cake that warm, spiced flavor. I like to use a whisk for this—it helps aerate the flour and makes for a lighter cake!

Combine Wet Ingredients

Now, let’s move on to the wet ingredients! In a separate small bowl, whisk together the cooled brown butter, 1 cup of Greek yogurt (or sour cream, if you prefer), 2 large eggs, and 2 teaspoons of vanilla extract. Make sure the butter has cooled enough so you don’t scramble the eggs. It should be warm, not hot! Mix until everything is smooth and luscious—this mix is going to make your cake so rich!

Combine Wet and Dry Ingredients

Time to bring it all together! Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; you want to keep that lovely texture. The batter will be thick and might look a bit dry—that’s totally normal! Gently fold in 1 1/2 cups of shredded zucchini. Do not squeeze out the moisture from the zucchini; it keeps the cake super moist and tender!

Prepare the Streusel Topping

Let’s make that crunchy streusel topping! Use the same method to brown the remaining 4 tablespoons of butter and let it cool. In a bowl, combine the browned butter with 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Mix it until it’s crumbly and delicious, then sprinkle it evenly over the cake batter. This is the moment you’re going to want to taste that streusel—it’s so good!

Bake the Cake

Now, it’s time to bake! Spread the batter evenly into the prepared pan, and pop it in the oven for about 30–35 minutes. Keep an eye on it, and do the toothpick test—insert a toothpick in the center, and if it comes out clean, you’re golden! Once it’s done, let the cake cool completely on a wire rack. Patience is key here; the flavors really develop as it cools!

Prepare the Glaze

Finally, let’s finish this cake off with a sweet glaze! In a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of ground cinnamon until smooth. Drizzle it over the cooled cake—don’t be shy! This glaze adds the perfect touch of sweetness. Cut into squares, serve, and watch everyone’s faces light up with joy!

FAQ Section

Q1. Can I use a different type of squash instead of zucchini?
Absolutely! If you can’t find zucchini, yellow squash works just as well. Just make sure to shred it without squeezing out the moisture; it helps keep the cake nice and moist!

Q2. What can I substitute for Greek yogurt?
No worries if you don’t have Greek yogurt on hand! You can easily swap it for sour cream, or even buttermilk for a tangy twist. Just stick with the same amount, and you’ll be good to go!

Q3. How should I store the leftover cake?
To keep your Brown Butter Zucchini Coffee Cake fresh, store it in an airtight container at room temperature. It’ll stay delicious for about 2–3 days. If you want to keep it longer, pop it in the fridge for up to a week!

Q4. Can I freeze this cake?
Yes, you can totally freeze it! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It’ll be good for about 2–3 months. When you’re ready to enjoy it, just let it thaw at room temperature.

Q5. What if I don’t have brown sugar?
If you find yourself out of brown sugar, you can make a quick substitute by using white sugar and adding a tablespoon of molasses for each cup of sugar. Mix it well until it’s combined, and you’ll have a fantastic alternative!

Nutritional Information Section

Now, let’s talk about the nutrition of this delicious Brown Butter Zucchini Coffee Cake! Each square is packed with flavor and a bit of goodness, making it a delightful treat. Here’s a typical estimate of the nutritional values per serving:

• Calories: 289
• Fat: 9 g
• Saturated Fat: 6 g
• Cholesterol: 44 mg
• Sodium: 163 mg
• Carbohydrates: 47 g
• Fiber: 1 g
• Sugar: 28 g
• Protein: 5 g

Keep in mind that these values can vary slightly based on the specific ingredients you use, but it gives you a good idea of what to expect. Enjoy every bite guilt-free, knowing you’re indulging in a delicious slice of cake that’s simply scrumptious!

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of brown butter and zucchini creates a super moist cake that’s bursting with flavor. Each bite is a delightful experience!
• Easy to Make: With straightforward steps and minimal fuss, this recipe is perfect for both beginner and experienced bakers. You’ll be amazed at how quickly it comes together!
• Perfect for Any Occasion: Whether it’s brunch with friends, an afternoon snack, or a sweet ending to dinner, this cake fits right in. It’s versatile enough for any time of day!
• Crispy Streusel Topping: The crunchy streusel adds a fantastic texture contrast to the soft cake, making every slice even more irresistible!
• Delicious Glaze: The sweet glaze on top elevates the cake to a whole new level of yumminess, making it a treat that everyone will love.
• Garden-Friendly: It’s a great way to use up that extra zucchini from your garden. Turn those veggies into something everyone will rave about!

Tips for Success

Alright, let’s make sure your Brown Butter Zucchini Coffee Cake turns out absolutely perfect! Here are some tips I’ve gathered from my own baking adventures that will help you avoid any hiccups along the way:

Don’t Rush the Brown Butter

When browning the butter, patience is key! Keep the heat on medium-low and don’t walk away. It can go from golden brown to burnt in a blink! Swirl the pan gently to keep an eye on it. You’ll know it’s ready when it smells nutty and fragrant, and has that beautiful amber color.

Measure Ingredients Accurately

Precision matters! Make sure to level off your flour and brown sugar with a knife for accurate measurements. Too much flour can make your cake dense, and too little sugar might affect the sweetness. Trust me, your cake will thank you for it!

Mix Gently but Thoroughly

When combining the wet and dry ingredients, mix just until combined. A few flour streaks are totally fine! Overmixing can lead to a tough cake, and we want it tender and fluffy. Remember, folding in the zucchini should be gentle too—just enough to incorporate it without losing that lovely texture!

Check for Doneness Wisely

Use the toothpick test wisely! Insert it into the center of the cake—if it comes out clean or with a few moist crumbs, you’re in the clear. If it comes out wet, give it another minute or two. But keep an eye on it, as ovens can vary!

Let It Cool Completely

Once the cake is out of the oven, let it cool completely on a wire rack before adding the glaze. This not only helps the glaze set nicely but also allows the flavors to develop further. I know it’s tempting to dive in right away, but trust me, it’s worth the wait!

Adjust for Your Oven

Every oven is a bit different, so don’t hesitate to rotate your cake halfway through baking if you notice it cooking unevenly. If your oven tends to run hot, start checking for doneness a few minutes early to prevent overbaking. You got this!

With these tips, you’re all set to create a delicious Brown Butter Zucchini Coffee Cake that’ll impress everyone! Enjoy the process and happy baking!

Storage & Reheating Instructions

Alright, let’s talk about keeping your Brown Butter Zucchini Coffee Cake fresh and delicious! After you’ve baked this beauty, you’ll want to store it properly to maintain that moist texture and delightful flavor.

To store leftovers, simply place the cake in an airtight container at room temperature. It’ll stay fresh for about 2–3 days. I usually just cover the pan with plastic wrap if I’m feeling lazy—whatever works, right? Just make sure it’s sealed well to keep out any air!

If you want to keep it longer, pop that container in the fridge, and it should last about a week. Just remember, the cooler temperatures might dry it out a smidge, so I recommend enjoying it sooner rather than later for the best experience.

Now, if you find yourself with some leftover cake that you want to save for a special occasion later on, you can freeze it! Make sure it’s completely cooled, then wrap individual slices in plastic wrap and place them in a freezer bag. It’ll be good for 2–3 months. When you’re ready to dig in, just let it thaw at room temperature for a few hours or overnight.

When it comes to reheating, I’ve found that the best method is to pop a slice in the microwave for about 10-15 seconds. This warms it up nicely without drying it out. If you’re feeling fancy, you can always reheat it in the oven. Just preheat to 350°F (175°C), place the slice on a baking sheet, and warm it for about 5-10 minutes. This way, the streusel topping will get a little crunchy again—yum!

So, whether you’re saving some for later or enjoying it fresh, these storage and reheating tips will make sure your cake stays as delightful as the moment it came out of the oven. Enjoy every bite!

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