Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod
Ingredients
FOR THE CAKE:
8tbspunsalted butter
2 ½cupsflour
1cuppacked brown sugar
1 ½tspground cinnamon
1tspbaking soda
½tspsalt
¼tspground nutmeg
1cupplain Greek yogurt
1large egg
1vanilla beansplit & seeds scraped
1 ½cupsshredded zucchini2 large
BROWN BUTTER STREUSEL TOPPING:
4tbspunsalted butter
½cupflour
½cuppacked brown sugar
½tspground cinnamon
CINNAMON GLAZE:
1cuppowdered sugar
2tbspmilk
½tspvanilla extract
Pinchof ground cinnamonto 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 the 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 it 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 the 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 of 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 a 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!