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!
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
2 teaspoons vanilla
1 1/2 cups shredded or ground zucchini
4 tablespoons butter, cut into pieces
1/2 cup packed brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
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