Brown Butter Zucchini Coffee Cake Recipe
Introduction
Brown Butter Zucchini Coffee Cake is a comforting and moist treat that combines the nutty richness of browned butter with fresh zucchini and warm cinnamon. Perfect for breakfast or an afternoon snack, this cake delivers subtle sweetness and a tender crumb.
Ingredients
- 1/2 cup unsalted butter
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Step 1: In a saucepan, melt the butter over medium heat, swirling often until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Step 2: In a large bowl, combine the flour, sugar, and cinnamon. Add the grated zucchini and browned butter, mixing until just combined to form the batter.
- Step 3: Preheat your oven to 350°F (175°C) and grease a baking pan. Pour the batter into the pan, spreading it evenly.
- Step 4: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be moist and tender.
- Step 5: Remove from the oven and allow the cake to cool before slicing and serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a handful of chopped walnuts to the batter.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
- If you prefer a sweeter cake, sprinkle a cinnamon sugar topping on the batter before baking.
Storage
Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slices in the microwave for about 15 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use zucchini that hasn’t been grated?
Grating the zucchini is important as it distributes moisture evenly throughout the batter, ensuring the cake stays tender. Avoid using chunks or slices.
Do I need to peel the zucchini before using it?
No need to peel; the skin adds color and extra nutrients. Just be sure to wash the zucchini thoroughly.
PrintBrown Butter Zucchini Coffee Cake Recipe
This Brown Butter Zucchini Coffee Cake is a moist and tender treat combining the nutty flavor of browned butter with the freshness of grated zucchini. Perfect for breakfast or an afternoon snack, it’s spiced gently with cinnamon and sweetened just right for a comforting homemade cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, swirling occasionally, until it turns a deep golden brown and smells nutty. Be careful not to burn it. Remove from heat and let cool slightly.
- Prepare the Batter: In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Add the brown butter and stir until the mixture is crumbly. Then fold in the shredded zucchini until just combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 8-inch square or round cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature, perfect alongside a cup of coffee or tea.
Notes
- Make sure to squeeze excess moisture out of the zucchini to prevent the cake from becoming soggy.
- Use freshly ground cinnamon for the best flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a richer taste, you can add a handful of chopped nuts or chocolate chips to the batter.
Keywords: Brown Butter, Zucchini, Coffee Cake, Moist Cake, Cinnamon, Baking, Vegetarian Dessert
