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Browned Butter Zucchini Coffee Cake

  • Total Time: 45 minutes


Units Scale


  • 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 (I use freshly ground)
  • 1 cup plain Greek yogurt or sour cream
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded zucchini

Brown Butter Streusel Topping:

  • 6 tablespoons unsalted butter, cut into tablespoons
  • 3/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon


  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon


  1. Preheat the oven to 350 degrees F. Grease a 9×13 pan and set aside.
  2. In a small saucepan, brown the butter by cooking over medium-low heat, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour the browned butter into a bowl, being sure to scrape all the brown bits from the pan. Set aside to cool to room temperature.
  3. In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In the bowl with the browned butter add the Greek yogurt or sour cream, egg, and vanilla extract. Whisk until combined.
  5. Pour liquid ingredients over dry ingredients and stir. Add the shredded zucchini and stir until well combined. Pour into prepared pan.
  6. Make the streusel topping by browning the butter the same way you did for the cake. Pour butter into a small bowl and set aside to cool slightly. To the bowl with the butter, add the brown sugar, flour, and cinnamon. Mix together with a fork until crumbly. Sprinkle topping evenly over cake.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is light golden brown. Let the cake cool on a wire cooling rack.
  8. While the cake is cooling, make the glaze by combining in a small bowl the powdered sugar, milk, vanilla, and cinnamon. Whisk until smooth and drizzle over cooled cake. Cut into squares and serve.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Cakes & Cupcakes