Brown Butter Zucchini Coffee Cake Recipe
Introduction
This Brown Butter Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. The nutty richness of brown butter combined with fresh zucchini and warm cinnamon makes it irresistible.
Ingredients
- 2 cups grated zucchini
- 2 ½ cups all-purpose flour
- ½ cup brown butter (butter melted and browned)
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the grated zucchini, flour, brown butter, sugar, eggs, and cinnamon. Mix until all ingredients are well incorporated and the batter is smooth.
- Step 2: Pour the batter into a greased or lined baking pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Tips & Variations
- For extra texture, fold in ½ cup chopped walnuts or pecans before baking.
- Swap cinnamon for pumpkin pie spice for a different warm flavor profile.
- Use whole wheat flour for a nuttier, heartier cake.
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy cake.
Storage
Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm slices in the microwave for 20–30 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of brown butter?
Yes, but browning the butter adds a rich, nutty flavor that enhances the cake. If you use regular melted butter, the cake will still be delicious but less flavorful.
Do I need to peel the zucchini before grating?
No, you can grate the zucchini with the skin on. The skin adds color and nutrients, and it softens during baking.
PrintBrown Butter Zucchini Coffee Cake Recipe
This Brown Butter Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. The nutty richness of brown butter complements the fresh zucchini, while a touch of cinnamon adds warm spice to the tender crumb. Easy to prepare and baked to golden perfection, this cake combines wholesome ingredients for a comforting homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brown Butter Zucchini Coffee Cake
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare the Zucchini: Wash and grate the zucchini, squeezing out excess moisture with a clean towel to prevent sogginess in the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until fully combined.
- Combine Wet Ingredients: In another bowl, beat the eggs and sugar until smooth. Stir in the browned butter and vanilla extract.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the grated zucchini carefully to distribute it evenly through the batter.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
- Bake the Cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and serve plain, or with a dusting of powdered sugar or cream cheese frosting if desired.
Notes
- Be sure to squeeze out excess moisture from the zucchini to keep the cake from becoming too wet.
- Brown butter adds a deep, rich flavor that elevates the cake – don’t skip this step.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.
- Serve the coffee cake warm or at room temperature for best flavor.
- This cake stores well at room temperature in an airtight container for up to 3 days or refrigerated for about a week.
Keywords: brown butter, zucchini, coffee cake, dessert, breakfast cake, cinnamon, moist cake
