Brown Butter Zucchini Coffee Cake

Brown Butter Zucchini Coffee Cake

Put your summer zucchini to good use and make this easy and delicious BrownButter Zucchini Coffee Cake. It is great for breakfast, brunch, or dessert.

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Are you ready to try this Zucchini Coffee Cake? I’m so excited for you to trythis recipe. Once you get the chance to make it, please let me know how itturns out for you! Leave a comment and rate the recipe below. This will helpme with the creation of future recipes! I’d also love to feature your creationin my monthly newsletter, so you can upload a photo to Instagram or Twitterwith the tag @sweetcayenne5 to be featured!

How to Make Easy Zucchini Coffee Cake

* Brown some butter – if you’ve never browned butter for baked goods before, get ready to have your life changed! Browning butter involves melting it in a pot and continuing to cook it to brown the milk solids. Here is a great tutorial for how to do it – it’s very simple and once you try it, you will want to brown butter for everything! * Grate the zucchini – you will want to use the small holes of a box grater or food processor grating disk to accomplish this task. No need to drain the zucchini or press water out of it once it’s grated – this moisture will help the cake have a nice, tender crumb. * Make the streusel topping – I like to make the streusel topping before doing the cake batter and let it sit in the fridge until I’m ready to use it. You want the final texture of your topping to resemble a dry-ish play dough – see the photo below for reference. * Whisk together the butter, oil, sugars, and eggs – no need to use a mixer of any type! Just your hand and a whisk will work just fine. We want to keep things simple and easy with this cake. * Stir in the grated zucchini – use a light hand to gently stir the grated zucchini into the liquid. * Stir in the flour, baking powder and soda, and spices – add them all in one big addition, and then stir together until just combined. Be careful not to overmix, as your cake might be a little tough. Use a light hand and wide, over-and-under stirring motions, scraping down the sides of the bowl as you go. * Pour the batter in a pan, top with streusel – you will want a greased round or square cake pan for this cake. If you like, you can line it with parchment paper so the cake can be removed from the pan and served on a cake platter. Or you can just serve it right from the pan. * Bake the cake – baked the cake at 350 for 28-35 minutes. Start with the lower range, test for doneness, then continue baking as needed according to your oven and altitude. * Make the icing and drizzle it on top of the cake – I like to use the same bowl that I made my streusel topping in to make the icing because of less mess = less stress (can I get an amen?)! You want your icing consistency to be thick like honey so that it hardens on top of the cake and looks pretty. Add more powdered sugar to make it thicker, or drop-by-drop of half and half to make it thinner. * Enjoy with loved ones, friends, and a nice coffee or tea beverage. Back/front porch is optional but highly recommended!

Easy Zucchini Coffee Cake

Published: Jul 10, 2019 · Modified: May 6, 2021 by Whitney Reist · This postmay contain affiliate links |This is the best easy zucchini coffee cake covered in a buttery streuseltopping and drizzled with a creamy vanilla glaze – it’s what I’m having withmy iced coffee and tea this summer!Be right back…..just gonna have another back porch summer session with aniced coffee and slice of this dreamy zucchini coffee cake!

Zucchini Coffee Cake

This is the best zucchini coffee cake covered in a buttery streusel toppingand drizzled with a creamy vanilla glaze – it’s what I’m having with my icedcoffee and tea this summer!Print Pin RatePrep Time: 20 minutesCook Time: 30 minutes

How to make Brown Butter Peanut Butter Chocolate Chip Cookies

You can make these cookies with just regular butter, but why not take it up anotch by starting with brown butter instead. It takes an extra 10 minutes orso of cooking the butter until it caramelizes and nutty, your effort will berewarded.Making Peanut Butter Chocolate Chip Cookie Dough in a Stand Mixer (Step 1 – 6) 1. Start by beating together brown butter, peanut butter, and brown sugar until combined and fluffy. 2. Add eggs and vanilla. 3. Beat again until light and fluffy. 4. Add dry ingredients. 5. Beat until soft dough forms. 6. Stir in chocolate chips or chocolate wafers. 7. Use a large cookie scoop to portion the dough. Level the scoop with a spatula. 8. Place dough balls on a baking sheet. I like to pre-portion the dough before refrigerating because it is easier to scoop.Portioning Peanut Butter Chocolate Chip Cookie Dough (Step 7 – 8)At this point, you can bake the cookies from room temperature. If the kitchenis warm, keep the rest of the dough balls in the fridge while they’re waitingfor their turn. You can also refrigerate them overnight or freeze them forlater if desired.

Ingredients for Easy Zucchini Coffee Cake

* Zucchini – 2 medium, to be exact, which should be just under a pound. * Flour – all-purpose flour is fine. But because this cake is so moist, you can get away with using white whole wheat flour or an all-purpose gluten-free blend without the end product being too dense. * Butter – salted, preferably! We are going to brown some of it for the cake to add an element of nuttiness and use some in cold chunks for the streusel. * Oil – using half butter and half oil ensures that the cake will have a great buttery flavor while staying moist and tender. * Sugars – a combo of white and brown for the cake, brown for the streusel, and powdered sugar for the icing. Because I’m extra when it comes to making special treats for guests and I have a feeling you are too! * Vanilla – some vanilla extract is the perfect ingredient to flavor a coffee cake icing. * Spices – cinnamon and nutmeg mesh super well in baked goods that call for zucchini.”

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