As I sifted through my pantry, an unexpected encounter with a fresh zucchini sparked inspiration for a unique dessert. Enter the Salted Butterscotch Zucchini Coffee Cake—a sweet surprise that combines the richness of brown butter and the delightful pop of butterscotch chips, transformed with the moistness of zucchini. This cake is not just a sweet treat; it carries the charm of being a crowd-pleaser for any gathering. Plus, it’s conveniently gluten-free adaptable, making it perfect for every guest at the table. Imagine pairing this cake with your favorite coffee or tea, turning any moment into a lovely celebration. I’m excited to share this recipe with you—are you ready to create some delicious magic in your kitchen?

Why is this cake a must-bake?

Versatility: This Salted Butterscotch Zucchini Coffee Cake is easily adaptable for any dietary need, whether you’re gluten-free or craving a nutty twist with pecans.

Unforgettable Flavor: Rich brown butter and sweet butterscotch chips meld beautifully, delivering a decadent taste that’ll have everyone coming back for seconds.

Simplicity: Made with straightforward ingredients, this cake doesn’t require fancy techniques, perfect for both novice bakers and seasoned chefs alike.

Moist and Tender: The addition of zucchini not only lends a wholesome touch but also keeps the cake delightfully moist and fluffy.

Perfect for Any Occasion: Ideal for brunch, coffee breaks, or celebrations, this cake brings joy to every gathering. Pair it with a cup of tea or coffee for an unforgettable treat that will impress your friends, akin to our delightful Strawberry Shortcake Bars.

Salted Butterscotch Zucchini Coffee Cake Ingredients

For the Cake
• All-Purpose Flour – Provides structure and texture; substitute with 1:1 gluten-free all-purpose flour for a gluten-free version.
• Dark Brown Sugar – Adds deep sweetness and moisture; can be swapped with light brown sugar if needed.
• Ground Cinnamon – Enhances flavor and aroma; adjust to taste if preferred.
• Salted Butter – Contributes richness; can be replaced with unsalted butter, adding a pinch of salt.
• Zucchini – Essential for moisture and texture; ensure it’s well-drained to prevent excess moisture.
• Greek Yogurt – Adds moisture and a light tang; a dairy-free yogurt can be used as a substitute.
• Pure Maple Syrup – Acts as a natural sweetener; honey or agave syrup can serve as alternatives.
• Eggs – Binds the ingredients and adds richness; flax eggs can be experimented with for a vegan version.
• Vanilla Extract – Adds a pleasant aroma; always opt for pure for the best flavor.
• Baking Powder & Baking Soda – Leavening agents that help the cake rise; ensure they are fresh for optimal results.
• Butterscotch Chips – Provides sweetness and texture; chocolate chips can be a delightful alternative.

For the Streusel Topping
• Additional All-Purpose Flour – Creates a crumbly texture; choose gluten-free flour for gluten-free options.
• More Dark Brown Sugar – Enhances sweetness and flavor in the topping; again, light brown sugar can work here as well.
• Ground Cinnamon – Boosts the flavor; perfect for that warm, cozy taste.

For the Glaze
• Reserved Brown Butter – Adds a delicious nutty flavor to the glaze; ensure you brown it well for the best results.
• Powdered Sugar – Sweetens the glaze; sift for a smoother finish.
• Vanilla Extract – Infuses the glaze with flavor; always use pure for the best outcome.
• Milk – Helps achieve the desired consistency; for a dairy-free option, use almond or oat milk instead.

Whether you’re preparing this special treat for a leisurely brunch or cozy family gathering, each ingredient works harmoniously to create the delightful Salted Butterscotch Zucchini Coffee Cake that will leave everyone talking!

Step‑by‑Step Instructions for Salted Butterscotch Zucchini Coffee Cake

Step 1: Preheat and Prepare Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms, grease a 9-inch springform pan with butter or non-stick spray. Make sure to cover the base and sides well to prevent sticking. This is crucial for ensuring that your beautiful Salted Butterscotch Zucchini Coffee Cake releases perfectly after baking!

Step 2: Create the Streusel Topping
In a medium bowl, combine the flour, dark brown sugar, and ground cinnamon for the streusel topping. Pour in the melted salted butter and mix everything using a fork or your fingers until crumbly. This should take about 2-3 minutes. Once combined, place the mixture in the refrigerator to chill while you prepare the cake batter.

Step 3: Brown the Butter
In a small saucepan, melt the salted butter over medium heat. Allow it to cook for about 5-7 minutes, stirring frequently until it turns a beautiful golden brown and emits a nutty aroma. Look for that deep amber color—this is the perfect time to remove the butter from heat and set it aside to cool slightly; it will infuse richness into the glaze later.

Step 4: Prepare the Zucchini
Take your zucchini and, using a box grater or food processor, shred it finely. Once shredded, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is vital for ensuring your Salted Butterscotch Zucchini Coffee Cake has a perfect, not soggy, texture.

Step 5: Mix Wet Ingredients
In a large mixing bowl, whisk together the drained zucchini, Greek yogurt, pure maple syrup, eggs, and vanilla extract until smooth and well combined. You want to ensure everything blends seamlessly, creating a delightful batter that captures the essence of your cake. This step will take about 2 minutes.

Step 6: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Ensure that these ingredients are well mixed to allow the leavening agents to work their magic. Slowly add this dry mixture to your wet ingredients, folding gently just until combined without overmixing; lumps are okay!

Step 7: Fold in Butterscotch Chips
Now, it’s time to add the star of the show! Gently fold in the browned butter and generous handfuls of butterscotch chips into the batter. Be careful not to overwork the mixture—overmixing can lead to a dense cake. The butterscotch chips will melt slightly during baking, making every bite a delightful surprise.

Step 8: Assemble and Bake
Pour the batter into the prepared springform pan. Evenly spread the mixture with a spatula, then take your chilled streusel topping and sprinkle it generously on top of the batter. With the oven preheated, place the pan on the middle rack and bake for 40-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Cool the Cake
Once baked, remove the Salted Butterscotch Zucchini Coffee Cake from the oven and allow it to cool in the pan for about 30 minutes. This cooling period helps set the cake’s texture, making it easier to slice. After cooling, gently release the springform sides and transfer the cake to a wire rack to cool completely before glazing.

Step 10: Prepare the Glaze
While the cake cools, prepare the glaze by whisking together the reserved browned butter, powdered sugar, vanilla extract, and milk in a small bowl until smooth and pourable. If you prefer a thicker glaze, you can adjust the powdered sugar to achieve your desired consistency. This sweet drizzle will be the finishing touch to your delightful cake.

Step 11: Glaze and Finish
Once the cake has cooled completely, drizzle the prepared glaze generously over the top, allowing it to cascade down the sides for that beautiful finish. Sprinkle a pinch of sea salt on top to enhance the flavors. This final step transforms your Salted Butterscotch Zucchini Coffee Cake into a stunning centerpiece for any occasion!

Expert Tips for Salted Butterscotch Zucchini Coffee Cake

Don’t Overmix: Keep the cake light and fluffy by mixing until just combined. Overmixing can lead to a denser texture.
Drain the Zucchini: Ensure to squeeze out excess moisture from the zucchini thoroughly. This prevents a soggy Salted Butterscotch Zucchini Coffee Cake.
Perfectly Brown Butter: Cook the butter until it emits a nutty aroma and reaches a golden amber color. This enhances the cake’s richness.
Chill the Streusel: Allow the streusel to chill before using. This keeps it crumbly and creates a delightful topping texture.
Check Your Ingredients: Make sure your baking powder and baking soda are fresh. Old leavening agents can result in an underwhelming rise.

Make Ahead Options

These Salted Butterscotch Zucchini Coffee Cake preparations save time for busy weeknights! You can prepare the cake batter up to 24 hours in advance; just store it covered in the refrigerator to maintain freshness. Additionally, the streusel topping can be mixed and chilled for up to 3 days. When you’re ready to bake, pour the chilled batter into your prepared pan, sprinkle the chilled streusel on top, and pop it into the oven. For the glaze, prepare it ahead and store it in the fridge; just drizzle it over the cooled cake before serving for that delightful finishing touch. Enjoy restaurant-quality results with minimal effort!

Salted Butterscotch Zucchini Coffee Cake Variations

Feel free to get creative with this lovely cake—your tastebuds will thank you!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a delicious alternative that’s just as moist.
Nutty Pecan Twist: Stir in ½ cup of chopped toasted pecans along with the butterscotch chips for an extra crunchy surprise. The combination of flavors will make your cake even more delightful!
Dairy-Free Delight: Replace Greek yogurt with your favorite dairy-free yogurt to make this recipe fully dairy-free, accommodating more dietary needs.
Enhanced Sweetness: Adjust the maple syrup amount to your taste, or mix in a spoonful of honey or agave for a unique sweetness.
Chocolate Lovers: Swap butterscotch chips for semi-sweet or dark chocolate chips for an indulgent treat, mixing rich flavors for delightful bites.
Cinnamon Raisin Boost: Add a handful of raisins soaked in warm water for about 15 minutes for a nostalgic flavor twist reminiscent of classic bakery treats.
Spicy Kick: Incorporate a pinch of nutmeg and a little cardamom to the dry ingredients for a warm, spicy profile that complements the cake beautifully.
Zesty Lemon Glaze: For a refreshing twist, add some fresh lemon zest to the glaze and a splash of lemon juice for a zesty finish that will brighten the flavors.

These variations make this Salted Butterscotch Zucchini Coffee Cake endlessly adaptable and enjoyable, transforming it into a staple for any occasion. And if you’re looking for more delectable options, check out our scrumptious Strawberry Shortcake Bars!

How to Store and Freeze Salted Butterscotch Zucchini Coffee Cake

Room Temperature: Store the cake covered at room temperature for up to 1 day. This keeps it fresh while maintaining its delightful texture.

Fridge: If you need to store it longer, refrigerate for up to 1 week in an airtight container. This will help retain moisture and flavor.

Freezer: For longer storage, freeze individual slices in plastic wrap followed by aluminum foil for up to 3 months. Thaw overnight in the fridge before enjoying.

Reheating: Warm slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes. Enjoy your Salted Butterscotch Zucchini Coffee Cake warm for an irresistible treat!

What to Serve with Salted Butterscotch Zucchini Coffee Cake

A warm slice of joy awaits with this delightful coffee cake, and pairing it with the right accompaniments turns it into a memorable experience.

Fresh Fruit Salad:
Bright, juicy fruits provide a refreshing contrast to the sweet, rich cake. An assortment of berries and citrus elevates your brunch spread.
Vanilla Ice Cream:
The creamy texture and cool temperature of vanilla ice cream complement the warm cake beautifully, creating a decadent dessert experience.
Coffee or Brewed Tea:
A simple cup of coffee or aromatic tea ties perfectly with the sweet flavors, enhancing the comforting vibe of your meal.
Whipped Cream:
Light and airy, a dollop of whipped cream adds a touch of elegance and a creamy taste that pairs wonderfully with the cake’s sweetness.
Savory Cheese Platter:
Offering a contrast to the dessert, a selection of mild cheeses like brie and gouda provides a delightful balance to your spread’s flavors.
Fruity Sparkling Water:
A fizzy drink infused with fruits brings a refreshing sparkle that lifts the mood while enjoying the cake.
Chocolate Drizzle:
A drizzle of melted chocolate over the cake adds an indulgent touch and enhances the butterscotch flavors in a delightful way.

Choose one or several of these pairings to ensure that each bite invites warmth and joy, making your dessert experience unforgettable!

Salted Butterscotch Zucchini Coffee Cake Recipe FAQs

What type of zucchini should I use?
Absolutely! Choose firm, unblemished zucchinis that feel heavy for their size. Look for vibrant green skin without dark spots or soft areas. This ensures you capture the best moisture and texture without any bitter flavors.

How should I store the Salted Butterscotch Zucchini Coffee Cake?
Keep your delightful cake covered at room temperature for up to 1 day to retain its freshness. For extended storage, transfer it to an airtight container and refrigerate for up to 1 week. Just remember, the texture may be slightly denser when chilled, but it will still be delicious!

Can I freeze the cake?
Very! To freeze, wrap individual slices of the Salted Butterscotch Zucchini Coffee Cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw the slices overnight in the fridge. For a warm treat, reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F for 10 minutes.

What should I do if my cake is too moist?
If you find that your cake is too wet after baking, it might be due to excess moisture from the zucchini. Next time, ensure you grate the zucchini and squeeze out as much liquid as possible before adding it to the batter. Remember, a dry paper towel or cheesecloth can help absorb any leftover moisture!

Is this recipe suitable for those with dietary restrictions?
Absolutely! This Salted Butterscotch Zucchini Coffee Cake can easily be adapted for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free blend. Additionally, you can swap the Greek yogurt with a dairy-free alternative for a lactose-free option, ensuring that all your friends can indulge in this sweet treat!

Can I alter the sweetness in the cake?
The more the merrier! Feel free to adjust the maple syrup amount according to your taste. If you prefer a less sweet cake, you can reduce it by a couple of tablespoons without compromising texture, or use honey or agave syrup as alternatives for a different flavor profile.

Salted Butterscotch Zucchini Coffee Cake for Sweet Moments

This Salted Butterscotch Zucchini Coffee Cake combines the richness of brown butter with butterscotch chips and moist zucchini, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Cooling Time 30

Total Time 1 35

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour substitute with 1:1 gluten-free all-purpose flour for gluten-free version
1 cup Dark Brown Sugar can be swapped with light brown sugar
1 teaspoon Ground Cinnamon adjust to taste
1/2 cup Salted Butter can be replaced with unsalted butter plus a pinch of salt
2 cups Zucchini ensure it’s well-drained
1 cup Greek Yogurt dairy-free yogurt can be used
1/2 cup Pure Maple Syrup honey or agave syrup can be used as alternatives
3 large Eggs or flax eggs for vegan version
1 teaspoon Vanilla Extract use pure for the best flavor
1 teaspoon Baking Powder ensure it's fresh
1/2 teaspoon Baking Soda ensure it's fresh
1 cup Butterscotch Chips chocolate chips can also be used

For the Streusel Topping

1/2 cup Additional All-Purpose Flour choose gluten-free flour for gluten-free options
1/2 cup More Dark Brown Sugar light brown sugar can work too
1 teaspoon Ground Cinnamon

For the Glaze

1/2 cup Reserved Brown Butter brown it well for the best results
1 cup Powdered Sugar sift for a smoother finish
1 teaspoon Vanilla Extract use pure for the best outcome
2 tablespoons Milk use almond or oat milk for dairy-free option

Equipment

9-inch springform pan
Mixing bowls
Whisk
Spatula
grater
saucepan

Method

Preparing the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine flour, dark brown sugar, and ground cinnamon for the streusel topping.
Melt butter in a small saucepan over medium heat until it turns golden brown.
Shred zucchini finely and squeeze out moisture using a clean kitchen towel.
Whisk together drained zucchini, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth.
Sift together flour, baking powder, baking soda, ground cinnamon, and salt.
Fold in browned butter and butterscotch chips into the batter.
Pour batter into the prepared pan, sprinkle chilled streusel topping on top, and bake for 40-50 minutes.
Cool the cake in the pan for about 30 minutes before transferring to a wire rack.
Prepare the glaze by whisking together reserved brown butter, powdered sugar, vanilla extract, and milk.
Drizzle glaze over the cooled cake and sprinkle with sea salt.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

For best results, do not overmix the batter and ensure to drain the zucchini well to avoid a soggy cake. Store in an airtight container to maintain freshness.

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