Description
A moist and flavorful coffee cake made with brown butter and zucchini, topped with a crunchy streusel and a sweet glaze.
Ingredients
Scale
- 8 tablespoons unsalted butter, cut into tablespoons
- 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 liquid)
- 4 tablespoons unsalted butter, cut into tablespoons for streusel
- 1/2 cup packed brown sugar for streusel
- 1/2 cup all-purpose flour for streusel
- 1/2 teaspoon ground cinnamon for streusel
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
- Pinch of ground cinnamon for glaze
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
- Brown the butter for the cake: In a small saucepan over medium-low heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty. Pour into a bowl and let cool to room temperature.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- In a small bowl, whisk together the cooled browned butter, Greek yogurt (or sour cream), eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and stir. The batter will be very thick and seem dry. Add the shredded zucchini and mix until fully combined and moistened.
- Spread the thick batter evenly into the prepared pan.
- Make the streusel topping: Brown the butter the same way as before and let cool. In a bowl, combine browned butter, brown sugar, flour, and cinnamon. Mix until crumbly. Sprinkle evenly over the cake batter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake is lightly golden. Cool completely on a wire rack.
- Prepare the glaze: Whisk together powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle over the cooled cake.
- Cut into squares and serve.
Notes
- The batter will be very thick—this is normal.
- Do not squeeze moisture from the zucchini; it provides needed moisture.
- Cake keeps covered at room temperature for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 289
- Sugar: 28 g
- Sodium: 163 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 44 mg
Keywords: Brown Butter Zucchini Coffee Cake