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Salted Butterscotch Zucchini Coffee Cake

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel
  • 1 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 Ingredients
  • 1/2 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-ins
  • 1 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 Glaze
  • 1/4 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 pan
  • Mixing Bowls
  • Medium saucepan
  • Box grater
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly coat a 9-inch springform pan with non-stick spray or line with parchment paper.
  2. In a mixing bowl, combine all-purpose flour, dark brown sugar, and ground cinnamon. Stir in melted salted butter until crumbly and chill.
  3. Melt butter over medium heat until golden brown and fragrant, about 3-5 minutes. Let cool slightly.
  4. Grate zucchini, squeeze out excess moisture, and mix with Greek yogurt, maple syrup, eggs, and vanilla until well combined.
  5. In another bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add dry mixture to wet ingredients, stirring gently.
  6. Pour batter into prepared pan, smooth the top, and sprinkle the chilled streusel evenly.
  7. Bake for 40-50 minutes until a toothpick comes out clean and the top is lightly golden.
  8. Whisk together reserved brown butter, powdered sugar, vanilla extract, and milk until smooth for the glaze.
  9. Cool the cake in the pan for at least 30 minutes, drizzle with glaze, and finish with a sprinkle of salt.
  10. 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

Notes

Ensure to squeeze excess moisture from the zucchini and cool the cake before glazing for best results.

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