Brown 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
Scale
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
Find it online: https://dylangranv.com/brown-butter-zucchini-coffee-cake-recipe/
