Description
Brown Butter Zucchini Coffee Cake is a moist and flavorful dessert that combines the richness of brown butter with the freshness of zucchini.
Ingredients
Scale
- 8 tablespoons unsalted butter, cut into pieces
- 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 pieces (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 (175°C). Grease a 9×13-inch baking pan and set aside.
- In a small saucepan, melt the butter over medium-low heat. Continue cooking, swirling occasionally, until it turns golden brown and develops a nutty aroma. Transfer to a bowl and let cool to room temperature.
- In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the browned butter, Greek yogurt (or sour cream), eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir. The batter will be thick.
- Fold in the shredded zucchini until fully incorporated. Spread the batter evenly into the prepared pan.
- Brown the butter for the streusel using the same method as above. Let cool slightly.
- In a small bowl, combine browned butter, brown sugar, flour, and cinnamon. Mix until crumbly.
- Sprinkle the streusel 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.
- In a small bowl, whisk together powdered sugar, milk, vanilla extract, and cinnamon until smooth.
- Drizzle over the cooled cake. Slice into squares and serve.
Notes
- Do not overbake to keep the cake moist.
- Store covered at room temperature for 2–3 days.
- The zucchini adds moisture, so there is no need to remove excess liquid.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 289 kcal
- Sugar: 28 g
- Sodium: 163 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 44 mg
Keywords: Brown Butter Zucchini Coffee Cake, coffee cake, zucchini cake, dessert