Brown Butter Zucchini Coffee Cake Recipe

Brown Butter Zucchini Coffee Cake is a charming way to welcome the cozy magic of home baking into your life. Imagine a tender, plush crumb infused with aromatic brown butter, a hint of spice, and delightfully moist zucchini. The generous crunchy streusel and sweet vanilla glaze crown every fluffy square, making it absolutely irresistible with coffee—or honestly, any time you crave a comforting treat. This is the coffee cake you’ll want to bake for slow weekends, brunches, or potlucks, and after one bite, you’ll be hooked on its nutty, cinnamon-laced charm.

Ingredients You’ll Need

All the ingredients for Brown Butter Zucchini Coffee Cake are pantry staples with a few fresh upgrades. Each one plays a perfect role, whether it’s adding tenderness, deep flavor, moisture, or that irresistible crumbly topping. They team up to create layers of flavor and texture you’ll love in every bite!

• Unsalted butter: Browning the butter is the magic step that unlocks a rich, nutty depth that sets this cake apart.
• All-purpose flour: The classic foundation for coffee cakes—be sure to measure accurately for the softest crumb.
• Packed light brown sugar: Adds gentle molasses notes and extra moisture to the batter and topping.
• Baking soda: Gives the cake a lovely lift, helping it rise into a tender sheet.
• Salt: Just a touch to balance sweetness and amplify all the flavors.
• Ground cinnamon: Warm and cozy, it weaves that unmistakable “coffee cake” aroma throughout.
• Ground nutmeg: A little goes a long way in adding depth and interest to the spice profile.
• Plain Greek yogurt or sour cream: Ensures the crumb stays moist, tangy, and never dry.
• Large eggs: Essential for structure, richness, and binding everything together.
• Vanilla extract: Brings a sweet, fragrant aura that enhances all the flavors.
• Shredded zucchini (don’t squeeze it!): The secret to that luscious, moist texture—leave the liquid for best results.
• Packed brown sugar (for streusel): Melts into the topping to create sweet, crunchy pockets.
• All-purpose flour (for streusel): Builds the crumbly structure for the topping.
• Ground cinnamon (for streusel): Adds an extra cinnamon-sugar crunch to the finishing layer.
• Powdered sugar: Blends smoothly for a perfectly sweet glaze.
• Milk: Thins the glaze to the ideal drizzling consistency.
• Vanilla extract (for glaze): Infuses the glaze with another comforting hint of vanilla.
• Pinch of ground cinnamon (for glaze): The finishing touch for even more warm spice on top.

How to Make Brown Butter Zucchini Coffee Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees F. Give a trusty 9×13 pan a quick hit of nonstick spray or rub of butter to ensure your Brown Butter Zucchini Coffee Cake lifts out with ease. This tiny bit of prep is what keeps your squares perfect (and your cleanup simple).

Step 2: Make the Brown Butter

In a small saucepan, melt the unsalted butter over medium-low heat. Swirl the pan gently and watch as the butter foams, then turns a golden brown with little flecks at the bottom—when it smells nutty and irresistible, it’s ready! Pour it into a bowl and let it cool to room temperature. This step infuses the cake with a signature toasty note you just can’t fake.

Step 3: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Mixing these first means those sweet, warm spices get distributed evenly throughout your cake (so every bite delivers maximum flavor).

Step 4: Mix the Wet Ingredients

In another bowl, whisk your browned butter (it should be cooled!), Greek yogurt or sour cream, eggs, and vanilla extract. Whisk until smooth and unified—these are the building blocks for a moist, flavorful crumb.

Step 5: Bring It All Together & Add Zucchini

Pour your wet mixture over the dry ingredients. Stir just until you have a thick, somewhat dry batter—it may seem stiff but that’s what you want! Fold in the shredded zucchini (without squeezing out the liquid), and stir until the mixture looks moistened and cohesive. Scrape the batter into your prepared pan and gently level it out.

Step 6: Prepare the Streusel Topping

Time for another little brown butter magic! Melt the butter for the topping as you did before, then cool. In a small bowl, combine browned butter, brown sugar, flour, and cinnamon. Stir until crumbly and thick—you want clusters! Sprinkle this glorious mixture evenly over the cake batter for that classic coffee cake crown.

Step 7: Bake

Slide the pan into your oven and bake for 30-35 minutes. The kitchen will fill with the most comforting aroma, and you’ll know it’s ready when the top is golden and a toothpick in the center pulls out clean. Cool the cake completely on a wire rack so the glaze won’t melt right off.

Step 8: Glaze and Serve

As the cake cools, whisk up a simple glaze with powdered sugar, milk, vanilla extract, and a pinch of cinnamon. Drizzle in swoops or zigzags over the cooled cake for bakery-level finish. Slice into generous squares and serve your Brown Butter Zucchini Coffee Cake with pride!

How to Serve Brown Butter Zucchini Coffee Cake

Garnishes

A light dusting of powdered sugar or a few extra curls of fresh zucchini are lovely ways to dress up each piece. For a little crunch, try chopped toasted pecans or walnuts on top of the glaze. Even delicate edible flowers give an artful touch for a special gathering!

Side Dishes

Brown Butter Zucchini Coffee Cake loves company! Serve it alongside a classic cup of coffee or chai, some juicy seasonal fruit, or a dollop of tangy Greek yogurt. For a brunch table, pair with a veggie frittata or crisp bacon for a sweet-savory spread.

Creative Ways to Present

Turn your coffee cake into a showstopper by cutting it into mini squares for dessert platters, stacking pieces for a “cake tower,” or wrapping slices in parchment for sweet lunchbox treats. For parties, bake in muffin tins for individual “coffee cake cups”—adorable and easy to grab!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store Brown Butter Zucchini Coffee Cake tightly covered at room temperature for up to two days. The zucchini keeps the cake tender and moist, and a quick cover will prevent it from drying out.

Freezing

This cake freezes beautifully. Slice it into squares, wrap each in plastic wrap, and pop them into an airtight bag or container. Freeze for up to 2 months. Let individual pieces thaw at room temperature for easy snacking whenever the craving hits.

Reheating

To refresh a slice, microwave it for about 10-15 seconds—just enough to restore that fresh-baked warmth and softness. For a little crisp on top, toast in a 300 degree F oven for a few minutes before drizzling with extra glaze.

FAQs

Can I make Brown Butter Zucchini Coffee Cake gluten-free?

Absolutely! Just swap the all-purpose flour for a good-quality 1:1 gluten-free flour blend. The cake stays moist and delicious thanks to the zucchini, so you can barely tell the difference.

Should I peel the zucchini for this recipe?

There’s no need to peel! The skin softens as it bakes and adds color and a touch of texture. Just wash the zucchini well and shred it right in; it disappears into the cake while keeping each bite moist.

Can I use oil instead of butter?

The brown butter is what makes Brown Butter Zucchini Coffee Cake so special, but if you must, you can use a neutral oil for a slightly different, still tasty result. The nutty brown butter flavor, however, will be missing.

Can I add nuts or chocolate chips?

Definitely! Chopped toasted walnuts, pecans, or even a handful of mini chocolate chips are wonderful stirred into the batter or sprinkled on top with the streusel for extra crunch or a bit of indulgence.

Can I bake this in a different pan size?

Yes, you can bake it in two 8-inch square pans or in muffin tins for grab-and-go breakfast treats—just keep an eye on the bake time, as it may be shorter or longer depending on thickness.

Final Thoughts

Trust me: after one slice of Brown Butter Zucchini Coffee Cake, you’ll want it in your regular baking rotation. It’s the ultimate anytime treat, bursting with real homemade comfort and a nutty twist you’ll crave again and again. I can’t wait for you to try it, share it, and discover just how magical a simple coffee cake can be!

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