Zucchini Coffee Cake {The Best!} - Two Peas & Their Pod (2024)

By Maria Lichty

Published on July 20, 2015

View Recipe

Pin Recipe

4.6116

This post may contain affiliate links. Read mydisclosure policy.

Brown Butter Zucchini Coffee Cake-if you are trying to use up your summer zucchini, you need to make this coffee cake! It is great for breakfast, brunch, or dessert.

Zucchini Coffee Cake {The Best!} - Two Peas & Their Pod (2)

Pin this now to find it later

Pin It

It’s zucchini season and that makes me giddy! I LOVE zucchini! I think it is probably my favorite vegetable. Please don’t tell the other vegetables, I don’t want to hurt their feelings:) I go zucchini crazy when it is in season and make everything with zucchini. I put it in pancakes, salads, salsa,cookies, cupcakes, brownies, and I even make noodles and nachos! I can’t get enough!

I am always looking for new ways to enjoy my favorite vegetable and over the weekend, I made this Brown Butter Zucchini Coffee Cake. It is good, like really good. Like so good that you need to stop and make it right now. It turned Caleb into a zucchini lover and that is HUGE! He now thinks zucchini is the best vegetable ever, just like his mama! It is funny what a good piece of cake will do to a kid:)

Zucchini Coffee Cake {The Best!} - Two Peas & Their Pod (3)

I mean, how could anyone not like this cake? It is made with brown butter and we all know that brown butter makes the world a better place. Plus, it has a streusel topping AND a glaze! And it is made with zucchini, so you can eat as many pieces of cake as you want because the more veggies in our diet, the better:)

Zucchini Coffee Cake {The Best!} - Two Peas & Their Pod (4)

This Brown Butter Zucchini Coffee Cake is great for breakfast, brunch, or dessert! I found myself snacking on it all day long and it tasted good every time. There is no bad time to have a piece of this cake. And it is just as good, if not better the second day. Beware, it might not last until the second day, it is that good! You will want to eat it ALL the second it comes out of the oven.

Shout Hip Hip Hooray for zucchini season because that means Brown Butter Zucchini Coffee Cake! Make it again and again until you have to beg your neighbors to give you more zucchini. Enjoy!

Looking for more zucchini recipes? Check out my round-up of the BEST zucchini recipes!

Zucchini Coffee Cake {The Best!} - Two Peas & Their Pod (5)

More Zucchini Recipes:

Zucchini Bread
Chocolate Zucchini Bread
Zucchini Muffins
Lemon Zucchini Bread
Chocolate Zucchini Cake

Cake

Brown Butter Zucchini Coffee Cake

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

4.60 from 103 votes

Save Recipe

Review

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Cuisine American

Servings 16

Ingredients

For the Cake:

8 tablespoons unsalted butter, cut into tablespoons
2 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup plain Greek yogurt or sour cream
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups shredded zucchini, don’t squeeze out the liquid

For the Brown Butter Streusel Topping:

4 tablespoons unsalted butter, cut into tablespoons
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Grease a 9×13 pan and set aside.
In a small saucepan, brown the butter for the cake. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, whisk together browned butter, Greek yogurt or sour cream, eggs, and vanilla extract.
Pour liquid ingredients over dry ingredients and stir. The batter will be very thick and somewhat dry. Add the shredded zucchini and stir until cake is combined and moistened. Again, it will be very thick. Pour cake batter into prepared pan.
To make the streusel topping, brown the butter. Melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature. In a small bowl, combined browned butter, brown sugar, flour, and cinnamon. Mix together until crumbly. Sprinkle topping evenly over cake.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is light golden brown. Let the cake cool on a wire cooling rack.
While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon. Whisk until smooth and drizzle over cooled cake. Cut into squares and serve.

Notes

The cake will keep covered on the counter for 2-3 days.

Nutrition

Calories: 289kcal, Carbohydrates: 47g, Protein: 5g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 163mg, Potassium: 111mg, Fiber: 1g, Sugar: 28g, Vitamin A: 315IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Home » Recipes » Cake

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Desserts Breakfast/Brunch Cake

4.60 from 103 votes (70 ratings without comment)