Brown Butter Zucchini Coffee Cake

Every time I bake Brown Butter Zucchini Coffee Cake, I’m reminded of the cozy autumn days spent in my grandmother’s kitchen. The aroma of freshly baked goods wafted through the air, mingling with the crisp scent of falling leaves outside. This cake combines the nutty flavor from brown butter with the moistness of shredded zucchini, creating a treat that’s perfect for any gathering or simply to enjoy with a cup of tea on a chilly afternoon. Each bite brings back cherished memories and warms the heart. It’s more than just a recipe; it’s a slice of nostalgia.

When I first stumbled upon this Brown Butter Zucchini Coffee Cake recipe, I was intrigued. How could a cake made with zucchini taste so delightful? After one bite, I understood—it’s all about the ingredients coming together in harmony. The brown butter gives it an unexpected depth of flavor, while the zucchini keeps it wonderfully moist. It’s a beautiful blend of textures and flavors that makes it a standout dessert. I love serving this cake during fall gatherings, or just enjoying it at home while curled up on the sofa.

Everything You Need for Brown Butter Zucchini Coffee Cake

Gathering the right ingredients is crucial for the perfect Brown Butter Zucchini Coffee Cake. Each component plays a vital role in achieving the delightful flavor and texture of the cake. The combination of brown butter, fresh zucchini, and warm spices makes this cake not only delicious but also aromatic and inviting.

• 8 tablespoons unsalted butter, cut into tablespoons – This is essential for browning, which adds a rich, nutty flavor.
• 2 1/2 cups all-purpose flour – This serves as the base for the cake, giving it structure.
• 1 cup packed light brown sugar – It adds sweetness and a hint of caramel flavor.
• 1 teaspoon baking soda – This helps the cake rise and become fluffy.
• 1/2 teaspoon salt – It enhances the overall flavors of the cake.
• 1 1/2 teaspoons ground cinnamon – This spice complements the zucchini perfectly.
• 1/4 teaspoon ground nutmeg – Adding a warm, spicy note.
• 1 cup plain Greek yogurt or sour cream – It contributes to the cake’s moistness and tang.
• 2 large eggs – They provide stability and moisture to the cake.
• 2 teaspoons vanilla extract – For a hint of sweetness and warmth.
• 1 1/2 cups shredded zucchini, don’t squeeze out the liquid – This keeps the cake moist and tender.
• 4 tablespoons unsalted butter, cut into tablespoons – Used for the streusel topping, adding richness.
• 1/2 cup packed brown sugar – Sweetens the topping and gives it a crumbly texture.
• 1/2 cup all-purpose flour – Helps bind the streusel together.
• 1/2 teaspoon ground cinnamon – Enhances the flavor of the topping.
• 1 cup powdered sugar – For the glaze, adding sweetness and a smooth texture.
• 2 tablespoons milk – To thin the glaze and make it pourable.
• 1/2 teaspoon vanilla extract – Adds flavor to the glaze.
• Pinch of ground cinnamon – A final touch for flavor.

How to Assemble Brown Butter Zucchini Coffee Cake

Creating this Brown Butter Zucchini Coffee Cake is a rewarding experience that fills your kitchen with delightful aromas. The process is straightforward, making it perfect for bakers of all levels. Follow these steps to craft a cake that’s sure to impress!

1. Start by preheating your oven to 350 degrees F. Grease a 9×13 inch baking pan to ensure your cake won’t stick.

2. In a small saucepan over medium-low heat, melt 8 tablespoons of unsalted butter. Keep swirling the pan occasionally until the butter turns golden brown, developing a nutty aroma. Once that happens, pour the butter into a small bowl and let it cool to room temperature.

3. In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of 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. This is your dry mixture, and it’s important to combine these ingredients well.

4. In another small bowl, whisk together the cooled browned butter, 1 cup of plain Greek yogurt or sour cream, 2 large eggs, and 2 teaspoons of vanilla extract. Mix until it’s smooth and creamy.

5. Pour the wet mixture over the dry ingredients. Stir gently until combined. The batter will be very thick and somewhat dry; don’t worry if it looks like that! Now, fold in 1 1/2 cups of shredded zucchini until it’s evenly distributed and the cake batter is moistened.

6. Transfer the thick batter into your prepared pan and spread it evenly. This will be the base of your delicious cake.

7. Now, to make the streusel topping, melt another 4 tablespoons of unsalted butter in a small saucepan over medium-low heat. Just like before, keep swirling until the butter turns golden brown and becomes fragrant. Let it cool slightly.

8. In a small bowl, combine the browned butter, 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, and 1/2 teaspoon of ground cinnamon. Mix until it resembles a crumbly texture.

9. Sprinkle the streusel topping evenly over the cake batter, giving it a lovely texture and flavor boost.

10. Place the cake in the preheated oven and bake for about 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean, and the top is a light golden brown. Let it cool for a few minutes in the pan, then transfer it to a wire cooling rack to cool completely.

11. While the cake cools, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of ground cinnamon until it’s smooth. Drizzle the glaze over the cooled cake.

12. Finally, cut the cake into squares and serve to your hungry guests. Enjoy every bite of your Brown Butter Zucchini Coffee Cake.

Helpful Notes about Brown Butter Zucchini Coffee Cake

To help you make the most of your Brown Butter Zucchini Coffee Cake, here are some helpful notes to consider.

• Storage: Keep leftover cake covered at room temperature for 2 to 3 days. It stays moist and delicious!
• Freezing: You can freeze the cake for up to a month. Just wrap it tightly in plastic wrap and then foil.
• Pairing: Enjoy this cake warm or at room temperature with a cup of coffee or tea.
• Variations: Try adding nuts or chocolate chips to the batter for a different twist!
• Serving Size: This cake is perfect for gatherings; cut it into smaller squares for a delightful treat.

What Goes Well With This Brown Butter Zucchini Coffee Cake

Pairing your Brown Butter Zucchini Coffee Cake with delightful accompaniments can elevate your experience. Here are some ideas for how to serve it:

• Coffee: A freshly brewed cup of coffee complements the rich flavors perfectly, making it an ideal afternoon treat.
• Tea: Serve with your favorite herbal or black tea for a soothing pairing that enhances the cake’s warmth.
• Ice Cream: A scoop of vanilla ice cream on the side can create a luscious dessert experience.
• Seasonal Fruits: Fresh fruits like apples or pears can balance the sweetness of the cake, adding a refreshing touch.
• Brunch Spread: This cake is great for brunch! Serve alongside fruits, cheeses, and pastries for a delightful spread.

FAQ

Conclusion

Brown Butter Zucchini Coffee Cake is truly a delightful blend of flavors and textures that will enchant anyone who tries it. Whether you’re enjoying it for breakfast, dessert, or a snack, it’s sure to be a hit. I encourage you to give this recipe a try; it may just become a cherished family favorite!

Brown Butter Zucchini Coffee Cake

The ultimate comfort food, Brown Butter Zucchini Coffee Cake is a delightful blend of nutty flavors and moist texture. This easy weeknight treat will satisfy your sweet cravings and warm up your kitchen. Perfect for any gathering or a cozy night in!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 8 tablespoons Unsalted Butter Cut into tablespoons for browning.
• 2.5 cups All-Purpose Flour Base for the cake.
• 1 cup Light Brown Sugar Packed for sweetness.
• 1 teaspoon Baking Soda To help the cake rise.
• 0.5 teaspoon Salt Enhances flavor.
• 1.5 teaspoons Ground Cinnamon Adds warmth.
• 0.25 teaspoon Ground Nutmeg For additional spice.
• 1 cup Plain Greek Yogurt For moisture.
• 2 large Eggs For binding.
• 2 teaspoons Vanilla Extract Adds flavor.
• 1.5 cups Shredded Zucchini Don’t squeeze out the liquid.
• 4 tablespoons Unsalted Butter For streusel topping.
• 0.5 cup Brown Sugar For sweetness in topping.
• 0.5 cup All-Purpose Flour For topping texture.
• 0.5 teaspoon Ground Cinnamon Enhances streusel flavor.
• 1 cup Powdered Sugar For glaze.
• 2 tablespoons Milk To thin glaze.
• 0.5 teaspoon Vanilla Extract Adds to glaze flavor.
• 1 pinch Ground Cinnamon For glaze flavor.

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking pan.
2. In a small saucepan, brown 8 tablespoons of unsalted butter over medium-low heat until it's golden brown and fragrant.
3. In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of 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.
4. In another bowl, whisk together cooled browned butter, 1 cup of plain Greek yogurt, 2 large eggs, and 2 teaspoons of vanilla extract.
5. Pour the wet mixture over the dry ingredients and stir gently until combined. Then fold in 1 1/2 cups of shredded zucchini.
6. Transfer the batter into the prepared pan and spread evenly.
7. For the streusel topping, brown 4 tablespoons of unsalted butter until fragrant.
8. In a small bowl, combine browned butter, 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, and 1/2 teaspoon of ground cinnamon until crumbly.
9. Sprinkle the streusel topping over the cake batter.
10. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
11. Prepare the glaze with 1 cup of powdered sugar, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of ground cinnamon.
12. Once cooled, drizzle the glaze over the cake and cut into squares.

Notes

• Tip 1: The cake will keep covered on the counter for 2-3 days.

Previous PostApple Cinnamon Cranberry Sauce

Next Post Mexican Hot Chocolate

Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.