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Salted Butterscotch Zucchini Coffee Cake

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
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
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
  2. In a medium bowl, combine flour, dark brown sugar, and ground cinnamon for the streusel topping.
  3. Melt butter in a small saucepan over medium heat until it turns golden brown.
  4. Shred zucchini finely and squeeze out moisture using a clean kitchen towel.
  5. Whisk together drained zucchini, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth.
  6. Sift together flour, baking powder, baking soda, ground cinnamon, and salt.
  7. Fold in browned butter and butterscotch chips into the batter.
  8. Pour batter into the prepared pan, sprinkle chilled streusel topping on top, and bake for 40-50 minutes.
  9. Cool the cake in the pan for about 30 minutes before transferring to a wire rack.
  10. Prepare the glaze by whisking together reserved brown butter, powdered sugar, vanilla extract, and milk.
  11. 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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