Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of warm butterscotch mingled with the earthy scent of fresh zucchini, creating a delightful twist that felt both nostalgic and exciting. This Salted Butterscotch Zucchini Coffee Cake is not just a dessert; it’s a magical blend of flavors that adds a touch of creativity to your brunch table. The beauty of this cake lies in its moist texture and the comforting sweetness, all while remaining guilt-free with gluten-free options at your fingertips. Perfect for impressing guests or enjoying as an afternoon snack with your favorite cup of coffee, this recipe offers two irresistible perks: it’s a seasonally inspired treat that elevates everyday ingredients, and it’s versatile enough to suit various dietary preferences. Curious about how this innovative cake can transform your typical weekend? Let’s dive into the details! Why is this cake a must-try? Unique combination: The Salted Butterscotch Zucchini Coffee Cake brings together rich butterscotch and moisture-rich zucchini, creating a cake that’s both indulgent and unexpected. Guilt-free enjoyment: With easy gluten-free and vegan adaptations, this recipe caters to various dietary needs without compromising flavor. Brunch star: Serve it warm alongside your favorite beverage, and watch it steal the spotlight at any gathering, like the Strawberry Icebox Cake. Perfect texture: The cake offers a comforting blend of fluffy crumb and crunchy streusel, making each bite a delight. Quick and easy: With straightforward steps, you’ll have this delectable treat ready in no time, freeing you up to enjoy more life’s moments. Salted Butterscotch Zucchini Coffee Cake Ingredients Dive into the deliciousness with these must-have ingredients! For the Streusel: All-purpose flour – Provides structure; can substitute with gluten-free flour mix for a gluten-free version. Dark brown sugar – Adds moisture and depth of flavor; regular brown sugar can work as a substitute. Ground cinnamon – Enhances warmth and spice; feel free to omit if you prefer. Salted butter – Adds richness and flavor; unsalted butter can be used if desired. For the Wet Ingredients: Salted butter – Contributes moisture and flavor; replace with dairy-free butter for a vegan option. Zucchini – Gives moisture and texture; be sure to squeeze out excess water before using. Greek yogurt – Adds moisture and a subtle tang; can substitute with dairy-free yogurt for a dairy-free option. Maple syrup – Acts as a natural sweetener; honey or agave can be alternatives. Eggs – Provide structure and moisture; use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) for a vegan substitute. Vanilla extract – Enhances flavor; can omit for a simpler taste. For the Dry Ingredients and Mix-ins: All-purpose flour – Provides structure; substitute with a gluten-free flour mix for gluten-free adaptations. Baking powder & Baking soda – Leavening agents for that perfect rise; ensure they are fresh for best results. Kosher salt – Balances sweetness; regular salt will do just fine. Butterscotch chips – Add sweetness and texture; swap with chocolate chips if you prefer a different flavor. For the Brown Butter Glaze: Reserved brown butter – Adds a nutty flavor; melted dairy-free butter can be used for a vegan option. Powdered sugar – Creates a sweet glaze; adjust quantity based on your desired sweetness. Vanilla extract – Acts as a flavor enhancer; optional for those who love simplicity. Milk of choice – Thins the glaze; use non-dairy milk for a dairy-free alternative. Step‑by‑Step Instructions for Salted Butterscotch Zucchini Coffee Cake Step 1: Preheat and Prepare the Pan Preheat your oven to 350°F (175°C). While it heats up, grab a 9-inch springform pan and give it a light coat of non-stick spray or line the bottom with parchment paper to ensure easy release once your Salted Butterscotch Zucchini Coffee Cake is baked. Step 2: Make the Streusel Topping In a mixing bowl, combine all-purpose flour, dark brown sugar, and ground cinnamon. Stir in the melted salted butter until the mixture is crumbly. Once combined, chill the streusel in the refrigerator while you prepare the rest of the cake to maintain its texture. Step 3: Brown the Butter In a medium saucepan, melt butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 3–5 minutes. Make sure to stir frequently to prevent burning. Once ready, remove from heat and let it cool slightly before using in the batter. Step 4: Prepare the Zucchini Mixture Grate the zucchini using a box grater, then squeeze out excess moisture to prevent a soggy cake. In a large bowl, mix the zucchini with Greek yogurt, maple syrup, eggs, and vanilla extract until well combined. This mixture adds moisture and flavor to your Salted Butterscotch Zucchini Coffee Cake. Step 5: Combine Dry Ingredients In another bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Once blended, gradually add this dry mixture to the wet zucchini mixture, stirring gently until just incorporated. Finally, fold in the brown butter and butterscotch chips to create a rich batter. Step 6: Assemble the Cake Pour the batter into your prepared springform pan, using a spatula to smooth the top. Sprinkle the chilled streusel topping evenly over the batter, allowing for a crunchy finish once baked. This layer is key to elevating your cake’s texture and flavor. Step 7: Bake the Cake Slide the cake into the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise beautifully and be lightly golden on top, indicating it’s time to come out of the oven. Step 8: Prepare the Glaze While the cake is cooling, make the glaze by whisking the reserved brown butter with powdered sugar, vanilla extract, and your choice of milk until smooth and glossy. This sweet addition will enhance the overall flavor of your Salted Butterscotch Zucchini Coffee Cake. Step 9: Cool and Drizzle After the cake has baked, let it cool in the pan for at least 30 minutes before carefully removing it. Once cooled, drizzle the brown butter glaze over the top, and finish with a light sprinkle of salt to enhance the butterscotch flavor. Step 10: Slice and Serve Finally, slice your Salted Butterscotch Zucchini Coffee Cake and serve it warm. This delightful treat pairs perfectly with coffee or tea, making it an irresistible addition to your brunch table or afternoon snack time. Make Ahead Options These Salted Butterscotch Zucchini Coffee Cake preparations are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the streusel topping up to 24 hours in advance, keeping it refrigerated to maintain its crunch. Additionally, the zucchini mixture (combined with yogurt, maple syrup, eggs, and vanilla) can be made up to 3 days ahead; just be sure to store it in an airtight container in the fridge to retain freshness. When you’re ready to bake, simply combine the dry ingredients with your prepared wet mixture, fold everything together, and pour it into the prepared pan. You’ll enjoy the convenience of having this delicious cake with minimal fuss on the day of serving! Expert Tips for Salted Butterscotch Zucchini Coffee Cake Squeeze Zucchini: Always squeeze out excess moisture from the zucchini to prevent a soggy cake; moisture control is crucial for texture. Gluten-Free Swap: If you want a gluten-free version, use a 1:1 gluten-free all-purpose flour; this maintains the cake’s structure without compromising taste. Monitor Butter: When browning the butter, keep a close eye on it to avoid burning; the nutty aroma is a good indicator of doneness. Cool Down: Allow the cake to cool for at least 30 minutes before glazing; this ensures the warm glaze adheres nicely without melting into the cake. Storage Secrets: Store leftovers tightly covered at room temperature for up to a day or refrigerate for up to a week to maintain freshness. Storage Tips for Salted Butterscotch Zucchini Coffee Cake Room Temperature: Store covered at room temperature for up to 1 day to maintain its delightful texture. Fridge: For longer storage, refrigerate the cake in an airtight container for up to 1 week while preserving its moistness. Freezer: Freeze slices of the Salted Butterscotch Zucchini Coffee Cake tightly wrapped for up to 3 months; just thaw before enjoying again! Reheating: Reheat individual slices in the microwave for about 10-15 seconds, ensuring a warm, fresh taste each time. What to Serve with Salted Butterscotch Zucchini Coffee Cake Indulge your taste buds and elevate your dining experience by pairing this delightful cake with perfect accompaniments. Creamy Mashed Potatoes: These fluffy potatoes provide a rich, buttery counterpoint to the sweet cake, making your meal comforting and balanced. Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast, enhancing the dessert’s sweetness while introducing a splash of color to your table. Iced Coffee: The smooth, rich flavors of iced coffee echo the butterscotch notes, creating a perfect harmony for your afternoon snack or brunch gathering. Vanilla Yogurt: Smooth and tangy, yogurt brings a healthy balance to the sweetness of the cake while adding a creamy texture that’s delightful. Caramel Drizzle: For those who crave an extra sweet kick, a warm caramel sauce drizzled over the cake intensifies the butterscotch flavor and adds decadence. Cinnamon Spiced Tea: The aromatic spices in this comforting tea complement the cake’s warmth, making for cozy sips that pair wonderfully with every bite. Buttered Toast: A simple yet satisfying side, topped with a sprinkle of cinnamon, offers a familiar comfort alongside the rich flavors of the Salted Butterscotch Zucchini Coffee Cake. Dark Chocolate Squares: Rich chocolate squares contrast the cake’s sweetness, inviting a delightful balance of flavors that chocolate lovers will adore. Almond Biscotti: For a crunchy texture, serve these delightful cookies alongside; they lend a satisfying crunch and pair beautifully with coffee or tea. Apple Crisp: A warm, spiced apple dessert to finish off your meal offers both the sweetness of fruit and a charming rustic touch that leaves a lovely memory. Salted Butterscotch Zucchini Coffee Cake Variations Feel free to get creative and customize your cake experience with these fun and flavorful variations! Gluten-Free: Use a 1:1 gluten-free flour mix to keep the delicious texture intact while catering to gluten-sensitive friends. Vegan Delight: Replace eggs with flax eggs and opt for dairy-free butter and yogurt to make a completely plant-based version. Chocolate Lovers: Swap out butterscotch chips for semisweet or dark chocolate chips for a rich, decadent twist. Just imagine that melty goodness in every bite! Nutty Crunch: Fold in chopped nuts such as pecans or walnuts for an added crunchy texture that complements the softness of the cake perfectly. Cinnamon Spice: Add an extra teaspoon of ground cinnamon to the batter for a warm, inviting flavor. It enhances that cozy vibe, making your kitchen feel like a warm hug. Caramel Drizzle: Top with a caramel sauce or a sweetened condensed milk drizzle for an extra indulgent finish. This heavenly touch takes your cake to a whole new level! Fruit Infusion: Consider adding a cup of fresh blueberries or cranberries for bursts of fruity flavor throughout. They brighten up the cake and make every slice a delightful surprise. Maple Brown Sugar: Replace maple syrup with brown sugar for a different layer of sweetness, or use both for a rich, complex flavor. The combination can elevate the cake experience dramatically. Don’t forget, another equally delightful option for brunch or dessert would be a slice of Double Chocolate Cake, or why not indulge with a delectable Coffee Pie Indulge? The best part is, you can mix and match these variations for a cake that’s uniquely yours! Salted Butterscotch Zucchini Coffee Cake Recipe FAQs How do I choose the right zucchini for this cake? Absolutely! When selecting zucchini, look for firm, medium-sized zucchinis with a vibrant green color. Avoid those that have dark spots all over or feel soft to the touch, as they may not have the best flavor or texture. Fresh zucchini will yield a moister cake, so aim for the freshest ones you can find! How should I store my Salted Butterscotch Zucchini Coffee Cake? Very good question! You can store your cake covered at room temperature for up to 1 day. If you want to keep it longer, place it in an airtight container in the refrigerator for up to a week. Just make sure to let it come to room temperature or warm it slightly before serving to retain that delightful texture! Can I freeze this cake for later? Absolutely! To freeze the Salted Butterscotch Zucchini Coffee Cake, first, allow it to cool completely. Then, slice it into individual portions and wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag or container. It will last in the freezer for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight and then warm up in the microwave for about 10-15 seconds! What if my cake turns out too dense? That can happen sometimes! If your cake ends up dense, it might be due to excess moisture from the zucchini. Always make sure to thoroughly squeeze out any extra liquid after grating it. Additionally, be careful not to overmix the batter when combining the wet and dry ingredients, as this can create a heavy texture. Gentle folding is key! Is this recipe suitable for those with allergies? Great point! While the Salted Butterscotch Zucchini Coffee Cake does contain common allergens like dairy and eggs, it can easily be modified for dietary restrictions. For a dairy-free option, substitute with dairy-free butter, yogurt, and milk. To make it vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use dairy-free alternatives for the other ingredients. Enjoy versatility without compromising flavor! How long can leftovers last in the fridge? You can store any leftover cake in an airtight container in the fridge for up to a week. Just be sure to let it come to room temperature when serving it again, or you can gently warm it up to revive its delightful moisture. Enjoy your treat! Irresistible Salted Butterscotch Zucchini Coffee Cake Delight This Salted Butterscotch Zucchini Coffee Cake combines rich butterscotch and zucchini for a moist, flavorful dessert perfect for brunch or an afternoon snack. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 50 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 40 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Streusel1 cup all-purpose flour Can substitute with gluten-free flour mix.1/2 cup dark brown sugar Regular brown sugar can substitute.1 teaspoon ground cinnamon Optional.1/4 cup salted butter Unsalted can be used.For the Wet Ingredients1/2 cup salted butter Can replace with dairy-free butter.1 cup zucchini Squeeze out excess water.1/2 cup Greek yogurt Can use dairy-free yogurt.1/2 cup maple syrup Honey or agave works as alternatives.2 large eggs Can use flax eggs as a vegan substitute.1 teaspoon vanilla extract Optional.For the Dry Ingredients and Mix-ins1 cup all-purpose flour Can use gluten-free flour mix.1 teaspoon baking powder Ensure freshness.1 teaspoon baking soda Ensure freshness.1/2 teaspoon kosher salt Regular salt works.1 cup butterscotch chips Chocolate chips can be used instead.For the Brown Butter Glaze1/4 cup reserved brown butter Can use melted dairy-free butter.1 cup powdered sugar Adjust based on desired sweetness.1 teaspoon vanilla extract Optional.2-4 tablespoons milk of choice Use non-dairy milk for a dairy-free option. Equipment 9-inch springform panMixing BowlsMedium saucepanBox graterwhisk Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C). Lightly coat a 9-inch springform pan with non-stick spray or line with parchment paper.In a mixing bowl, combine all-purpose flour, dark brown sugar, and ground cinnamon. Stir in melted salted butter until crumbly and chill.Melt butter over medium heat until golden brown and fragrant, about 3-5 minutes. Let cool slightly.Grate zucchini, squeeze out excess moisture, and mix with Greek yogurt, maple syrup, eggs, and vanilla until well combined.In another bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add dry mixture to wet ingredients, stirring gently.Pour batter into prepared pan, smooth the top, and sprinkle the chilled streusel evenly.Bake for 40-50 minutes until a toothpick comes out clean and the top is lightly golden.Whisk together reserved brown butter, powdered sugar, vanilla extract, and milk until smooth for the glaze.Cool the cake in the pan for at least 30 minutes, drizzle with glaze, and finish with a sprinkle of salt.Slice and serve warm with coffee or tea. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg NotesEnsure to squeeze excess moisture from the zucchini and cool the cake before glazing for best results. Tried this recipe?Let us know how it was!
