Brown Butter Zucchini Coffee Cake
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Two Peas & Their Pod · by Maria Lichty★ 4.6 (105)

Brown Butter Zucchini Coffee Cake

NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 11%
CARBS 41G60% OF CAL
3G FIBER25G SUGAR14G OTHER
FAT 10G32% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender coffee cake studded with zucchini and topped with a simple glaze. Subtle, not overly sweet, and great for using summer zucchini.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 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)
  • 4 tablespoons unsalted butter, (cut into tablespoons)
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cinnamon
PREP
20M
SODIUM
169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.