Brown Butter Zucchini Coffee Cake

This Brown Butter Zucchini Coffee Cake is a tender, spiced cake layered with a buttery cinnamon streusel and finished with a sweet vanilla glaze. The browned butter adds a rich, nutty depth that pairs beautifully with warm spices, while shredded zucchini keeps the crumb moist and soft. It’s the perfect treat for brunch, a cozy afternoon coffee break, or even as a make-ahead dessert for guests.

The combination of aromatic spices, crunchy topping, and melt-in-your-mouth glaze makes this a coffee cake you’ll want to bake on repeat.

Why You’ll Love This Recipe

• Browned butter gives a nutty, caramelized flavor
• Streusel topping adds crunch and sweetness in every bite
• Zucchini makes the cake tender without being heavy
• Glaze ties everything together for a bakery-style finish
• Perfect for breakfast, dessert, or an anytime snack

Prep & Cooking Time

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes

Ingredients

For the Cake:

• ½ cup unsalted butter
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1½ cups grated zucchini

For the Streusel:

• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and cubed

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. Brown the butter by melting it in a medium saucepan over medium heat, swirling occasionally until it turns golden and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. In a large bowl, combine the granulated sugar, brown sugar, and browned butter until well blended. Beat in the eggs one at a time. Stir in the vanilla extract and sour cream until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini.
6. Spread the batter evenly into the prepared pan.
7. For the streusel, mix the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and use your fingers or a pastry cutter to work it in until coarse crumbs form. Sprinkle evenly over the batter.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
9. For the glaze, whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
10. Slice into squares and serve.

How to Serve

• Enjoy warm with a cup of coffee or tea
• Serve as a brunch centerpiece alongside fresh fruit
• Add a dollop of whipped cream for dessert
• Keep at room temperature for quick grab-and-go slices

Tips & Variations

• Swap in Greek yogurt for sour cream
• Add chopped walnuts or pecans to the streusel for extra crunch
• Try adding a pinch of cardamom for a unique spice twist
• Make ahead and store tightly covered—flavors deepen overnight

Final Thoughts

This Brown Butter Zucchini Coffee Cake brings together the best of moist, spiced cake, buttery streusel, and a sweet glaze for a treat that feels special but is easy enough for any day. The nutty depth from the browned butter makes it unforgettable, and it’s sure to become a go-to bake for zucchini season.

Brown Butter Zucchini Coffee Cake

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• Author: Shirley

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Ingredients

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For the Cake:

½ cup unsalted butter

1½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1½ cups grated zucchini

For the Streusel:

½ cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

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Instructions

 

Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.

Brown the butter by melting it in a medium saucepan over medium heat, swirling occasionally until it turns golden and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, combine the granulated sugar, brown sugar, and browned butter until well blended. Beat in the eggs one at a time. Stir in the vanilla extract and sour cream until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini.

Spread the batter evenly into the prepared pan.

For the streusel, mix the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and use your fingers or a pastry cutter to work it in until coarse crumbs form. Sprinkle evenly over the batter.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

For the glaze, whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Slice into squares and serve.