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Salted Butterscotch Zucchini Coffee Cake Recipe

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4.4 from 21 reviews

This Salted Butterscotch Zucchini Coffee Cake is a moist and flavorful cake featuring shredded zucchini combined with rich brown butter and sweet butterscotch chips. Topped with a cinnamon streusel and finished with a luscious brown butter glaze sprinkled with flaky sea salt, this coffee cake is perfect for brunch or dessert, delighting with a combination of sweet and savory notes.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Streusel:

  • 1 cup (120g) all purpose flour
  • ½ cup (107g) packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (70g) salted butter, melted

Wet ingredients:

  • ⅓ cup (75g) salted butter
  • 1 medium to large zucchini (about 1 heaping cup shredded, ~170g after draining)
  • ½ cup (112g) plain or vanilla whole-milk Greek yogurt (use vanilla for sweeter cake)
  • ½ cup (156g) pure maple syrup
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract

Dry ingredients and Mix-ins:

  • 1 ¾ cup (210g) all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 heaping cup (180g) butterscotch chips

For the brown butter glaze:

  • 1 tablespoon reserved brown butter
  • ½ cup (52g) powdered sugar
  • ¼ teaspoon vanilla extract
  • 1-2 teaspoons milk of choice, to thin glaze
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously coat a 9-inch round springform pan with nonstick cooking spray or line a 9-inch round cake pan or an 8 x 8 inch square pan with parchment paper to prevent sticking.
  2. Make the streusel topping: In a medium bowl, combine flour, dark brown sugar, and cinnamon. Stir in the 6 tablespoons melted butter until mixture forms crumbly clumps resembling wet sand. Use fingers if needed to create thick clumps. Cover and refrigerate until ready to top the cake.
  3. Brown the butter: Melt ⅓ cup salted butter in a medium saucepan over medium heat, whisking constantly. The butter will foam and eventually turn a golden amber color with a nutty aroma. Remove from heat promptly once browned to avoid burning. Reserve 1 tablespoon of this brown butter in a separate bowl for the glaze. Let remaining browned butter cool about 10 minutes.
  4. Prepare the zucchini and wet ingredients: Shred the zucchini using a cheese grater. Place shredded zucchini in a clean towel or cheesecloth and squeeze out all excess moisture to avoid a soggy cake. Measure out about 1 heaping cup (around 170g) of drained shredded zucchini. In a large bowl, whisk together shredded zucchini, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth and creamy. Do not add brown butter yet.
  5. Mix dry ingredients and combine: In another bowl, whisk flour, cinnamon, baking powder, baking soda, and kosher salt. Add the dry ingredients to the wet zucchini mixture and gently mix with a wooden spoon until just combined. Avoid overmixing for a tender cake. Then, stir in the cooled browned butter and fold in butterscotch chips carefully.
  6. Assemble and bake: Pour the batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly over the batter. Bake in preheated oven for 40 to 50 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes before glazing.
  7. Prepare the brown butter glaze: Warm the reserved tablespoon of browned butter if solidified. In its bowl, mix together powdered sugar, vanilla extract, and ½ teaspoon milk, stirring until smooth. Add more milk ½ teaspoon at a time if needed to reach a drizzle consistency.
  8. Glaze and garnish: Drizzle the brown butter glaze back and forth over the cooled cake. Finish by sprinkling flaky sea salt evenly over the top. Slice the cake into 10-12 pieces and serve warm for a delightful treat.
  9. Storage: Keep the coffee cake covered at room temperature for up to 1 day. Afterward, store covered in the refrigerator for up to 1 week to maintain freshness.

Notes

  • Make sure to fully squeeze out zucchini moisture to prevent a soggy cake.
  • The choice of vanilla Greek yogurt adds sweetness; plain yogurt can be used for a less sweet version.
  • Use whole-milk yogurt for a richer texture.
  • Do not overmix batter to keep the cake tender and moist.
  • The glaze can be adjusted in thickness by varying milk quantity.
  • Flaky sea salt on top enhances the butterscotch flavor with a subtle salty contrast.
  • Storing the cake covered is key to maintaining moisture and texture.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Coffee Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/salted-butterscotch-zucchini-coffee-cake-recipe/