My daughter Courtney loves zucchini bread and coffee cake so when I saw this recipe I knew I had to give it a try for her.  We took it over to her last night and dug right in and I have to say that it was the perfect match of zucchini bread and coffee cake, smelled and tasted just as I had hoped it would, delicious!

cake

1 stick (8 tablespoons) butter, cut into pieces

2 1/2 cups flour

1 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 cup sour cream or yogurt

1 egg

2 teaspoons vanilla

1 1/2 cups shredded or ground zucchini

streusel topping

4 tablespoons butter, cut into pieces

1/2 cup packed brown sugar

1/2 cup flour

1/2 teaspoon cinnamon

glaze

1 – 2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1  Preheat oven to 350.  Grease bottom of 9 x 13″ pan.

2  For the cake, melt butter over medium low heat then continue to cook, stirring occasionally, until butter turns golden brown and has a nutty aroma.  Pour into small bowl and let cool.

3  Whisk together flour, brown sugar, baking soda, salt and cinnamon in a large bowl.

4  Whisk together browned butter, sour cream or yogurt, egg and vanilla in a small bowl.

5  Add liquid ingredients to dry and stir just until combined.  Squeeze excess moisture out of zucchini then stir into batter until combined and moistened.  Pour into pan.

6  For streusel, brown the butter as directed above then combine all streusel ingredients together and sprinkle over batter.

7  Bake 30 – 35 minutes until cake is light golden brown and toothpick inserted in center comes out clean.  Let cool on wire rack.

8  For the glaze, combine all ingredients in small bowl and whisk until smooth.  Drizzle over cake.

recipe from Two Peas and Their Pod

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