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Brown Butter Zucchini Coffee Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Servings: 12 -16
Author: Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Ingredients

  • FOR THE CAKE:
  • 8 tbsp unsalted butter
  • 2 1/2 cups flour
  • 1 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup plain Greek yogurt
  • 1 large egg
  • 1 vanilla bean split & seeds scraped
  • 1 1/2 cups shredded zucchini 2 large

  • BROWN BUTTER STREUSEL TOPPING:
  • 4 tbsp unsalted butter
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp ground cinnamon

  • CINNAMON GLAZE:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • Pinch of ground cinnamon to taste

Instructions

  • Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
  • Heat the 8 tablespoons of butter for the cake in a small saucepan over medium heat.
  • Cook, swirling occasionally, until butter has a nutty aroma and is golden brown. Be careful not to burn the butter!
  • Pour browned butter into a small bowl and set aside to cool to room temperature.
  • In the same pan, heat the remaining 4 tablespoons of butter for the streusel topping over medium heat.
  • Cook, swirling occasionally, until butter has a nutty aroma and is golden brown. Be careful not to burn the butter!
  • Pour browned butter into a separate small bowl and set aside to cool to room temperature.
  • Make the cake by combining the flour, brown sugar, cinnamon, baking soda, nutmeg, and salt together in a large bowl; mix well.
  • Split the vanilla bean pod in half with a knife.
  • Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
  • Combine the cooled browned butter for the cake (8 tablespoons) together with the Greek yogurt, egg, and the scraped vanilla bean seeds; mix until well combined.
  • Pour the liquid mixture into the dry mixture and mix until just combined. It will be very thick! Add a couple tablespoons of milk, if needed.
  • Add the zucchini and stir until combined.
  • Pour the cake batter into the prepared baking dish.
  • Make the streusel by combining the remaining 4 tablespoons of cooled brown butter with the flour and brown sugar, and cinnamon in a small bowl.
  • Mix together until crumbly.
  • Sprinkle streusel topping evenly over the cake.
  • Place into the oven and bake for 30-35 minutes or until a tester inserted in the center of the cake comes out clean.
  • Remove from the oven and let cool on wire rack completely.
  • Make the cinnamon glaze by combining the powdered sugar, milk, vanilla extract, and cinnamon together; stir until well combined.
  • Drizzle over the cooled zucchini coffee cake. Slice and serve. Enjoy!