Can I use yellow squash instead of zucchini?

Yes. Yellow squash provides a similar texture and moisture level, making it a suitable substitute for this coffee cake.

Can I freeze Brown Butter Zucchini Coffee Cake?

Yes. Wrap individual slices tightly and freeze them for up to three months. Thaw the slices at room temperature before serving.

Why shouldn't I squeeze the zucchini?

The natural moisture in the shredded zucchini helps create a soft, tender cake texture. Keeping the liquid also helps the cake stay moist after baking.

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream works well in place of Greek yogurt and gives the cake a moist, rich crumb.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. The top should also look light golden brown.

Does Brown Butter Zucchini Coffee Cake need refrigeration?

No. Store the cake covered at room temperature for two to three days.

Brown Butter Zucchini Coffee Cake: Amazing Summer Baking Recipe

Description

Put your summer zucchini to good use and make this easy and delicious Brown Butter Zucchini Coffee Cake. It is great for breakfast, brunch, or dessert.

Ingredients

For the Cake:
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 the liquid
For the Brown Butter Streusel Topping:
4 tablespoons unsalted butter, cut into tablespoons
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of ground cinnamon

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Instructions

Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
In a small saucepan, brown the butter for the cake. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until the butter turns golden brown and smells nutty. Pour the butter into a small bowl and let it cool to room temperature.
In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, whisk together the browned butter, Greek yogurt or sour cream, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and stir. The batter will be very thick and somewhat dry.
Add the shredded zucchini and stir until the cake batter comes together and becomes moistened. The batter will still be thick.
Pour the cake batter into the prepared pan.
To make the streusel topping, brown the butter. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and smells nutty. Pour the butter into a small bowl and let it cool to room temperature.
In a small bowl, combine the browned butter, brown sugar, flour, and cinnamon. Mix until crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake looks light golden brown.
Let the cake cool on a wire cooling rack.
While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth.
Drizzle the glaze over the cooled cake.
Cut into squares and serve.

Notes

Do not squeeze the liquid out of the shredded zucchini.
The cake will keep covered on the counter for 2 to 3 days.
Let the browned butter cool to room temperature before adding it to the batter.
Use Greek yogurt or sour cream for a moist, tender crumb.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 289
Sugar: 28g
Sodium: 163mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 5g
Cholesterol: 44mg