Irresistible Salted Butterscotch Zucchini Coffee Cake Recipe

Published: October 19, 2025

Updated: October 26, 2025

As I sit here on a lazy Sunday morning, sipping on my second cup of coffee, I can’t help but think of the delightful chaos that zucchini season brings. The garden is bursting with these green treasures, and friends are dodging each other at the yard sale trade-off, hoping to offload their latest bounty. This time of year always reminds me of my grandmother, who had a knack for transforming any garden surplus into sweet and delicious baked goods. Her famous zucchini bread was a staple at every family gathering. Inspired by those cherished memories and wanting to give my own twist, I decided to create a recipe that’s a bit sweeter and oh-so-comforting — enter the Salted Butterscotch Zucchini Coffee Cake.

This cake is everything you’d want in a cozy morning treat. It’s moist, flavorful, and filled with that unmistakable butterscotch richness, all while sneaking in some vitamin-packed zucchini. Plus, a sprinkle of flaky sea salt finishes it off perfectly, adding that little something special. So, gather your kitchen essentials, and let’s get started on this delightful journey!

Why You’ll Love This Recipe

Imagine this: You’ve had a long day, and all you want is a slice of warmth to wrap your hands around—like a hug from an old friend. This Salted Butterscotch Zucchini Coffee Cake delivers just that. It’s simple enough for a bustling weekday yet fancy enough to impress at brunch or any afternoon get-together. It’s the kind of cake that whispers “take a moment for yourself” as the warm, sweet aroma fills your kitchen.

This recipe is packed with benefits, not the least of which is its ability to hide a serving of vegetables in the most satisfying way. Yes, you can enjoy a delectable slice without feeling guilty. Plus, it takes less than an hour to whip together, so you’ll save time on busy nights. It’s an ode to seasonal baking that you’ll want to revisit time and again!

What It Tastes Like

Let’s talk flavor! Picture this: you cut a piece, and it’s gloriously moist, with a fragrant blend of warm spices dancing on your tongue. The butterscotch brings a rich, caramel-like sweetness that perfectly complements the light crunch from the zucchini and the gentle spice of cinnamon and nutmeg. It’s not overly sweet, thanks to the hint of salt that enhances all those flavors. The first bite is like a warm embrace, perfect for a cozy morning at home or to share with friends over coffee. You’ll taste hints of nostalgia, making every bite feel a bit like a warm family gathering.

Ingredients You’ll Need

2 cups grated zucchini: Adds moisture and sneaks in some veggies.
1 cup granulated sugar: Sweetens the cake and balances the flavors.
1/2 cup brown sugar: Infuses that signature butterscotch taste.
1/2 cup unsalted butter, melted: Creates richness and helps bind everything together.
2 large eggs: Gives structure to the cake; room temperature is best!
1 teaspoon vanilla extract: Adds depth and sweetness.
1 ½ cups all-purpose flour: The base of our cake; it holds all the deliciousness together.
1 teaspoon baking soda: Helps the cake rise for that fluffy texture.
1 teaspoon ground cinnamon: Infuses warmth; I tend to sprinkle a bit extra because I just love it!
1/2 teaspoon ground nutmeg: Adds a cozy fall-like flavor.
1/2 teaspoon salt: Balances the sweetness perfectly.
1 cup butterscotch chips: The star of the show! Melty sweetness in every bite!

Optional Additions:

1/2 cup chopped walnuts or pecans: Adds crunch and richness.
1 teaspoon of instant coffee granules: Enhances the flavor of the butterscotch if you’re feeling extra coffee-lover vibes.

Special Garnishes:

Flaky sea salt: A sprinkle on top before baking makes for a beautiful finish!
A dusting of powdered sugar: For a touch of sweetness and elegance.

Step-by-Step Instructions

Ready to bring that warmth into your kitchen? Let’s get you baking!

Preheat your oven: First things first, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A well-greased pan is like a hug for your cake! It helps it to release easily.
Mix the wet ingredients: In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until well combined. Add in the eggs, one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract and grated zucchini. Trust me, this is the moist maker!
Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. A well-blended dry mix is key to an even batter.
Mix it all together: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Don’t overmix—remember, we want it tender and fluffy!
Add the butterscotch chips: Gently fold in the butterscotch chips until they’re evenly distributed throughout the batter.
Pour into the pan: Spread the thick batter evenly into the prepared baking pan. Don’t be afraid to lick the spatula; it’s one of the perks of baking!
Sprinkle with salt: Before you pop it in the oven, sprinkle a generous pinch of flaky sea salt on top. This little touch will send your taste buds over the edge!
Bake: Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly by now!
Cool down: Once baked, set it aside to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is truly a virtue here—it’ll be worth it!

Recipe Variations

This recipe is wonderfully adaptable! Here are a couple of quick ideas to switch it up:

Chocolate Chip Zucchini Cake: Swap butterscotch chips for chocolate chips or a mix of both for a delightful combo!
Spiced Apple Zucchini Cake: Fold in one cup of finely diced apples to add an extra layer of flavor and moisture.

Serving & Storage Tips

This coffee cake is best enjoyed fresh but can be stored for up to three days in an airtight container. If you decide to keep some for later, you can also freeze it. Just wrap it tightly in plastic wrap, then a layer of aluminum foil, and pop it into the freezer. When you’re ready to enjoy a slice, just let it thaw at room temperature for a couple of hours. Who doesn’t love leftovers?

Helpful Tips

A few lessons I learned the hard way:

Don’t skip the cooling step! It might be tempting to dig in, but letting it cool helps the texture set.
Be generous with the salt at the end. It really brings out the sweetness of the butterscotch!
Use freshly grated zucchini for the best results. Pre-packaged zucchini can be watery!

Special Equipment

Box grater or food processor: A grater makes quick work of shredding zucchini. A food processor can speed things up if you’re in a hurry!
9×13 inch pan: This is the perfect size for baking the cake evenly.
Mixing bowls: A good set of mixing bowls is essential—one for wet and one for dry ingredients. You’ll appreciate having a little organization here!

FAQ

Can I use frozen zucchini?

Absolutely! Just be sure to thaw and thoroughly drain it before adding it to your batter. You don’t want excess moisture sinking your coffee cake!

Can I substitute the butterscotch chips?

Certainly! Feel free to swap them for chocolate chips or even white chocolate chips if that’s more your style. The world is your oyster!

How do I know when the cake is done?

A toothpick or skewer inserted into the center should come out clean or with just a few crumbs. If you see wet batter, give it a few more minutes. Every oven is a little different!

What should I serve with this cake?

This cake pairs wonderfully with a hot cup of coffee or tea. You might even fancy it with a scoop of vanilla ice cream for dessert–trust me, it’s delightful!

Conclusion

And there you have it! My Salted Butterscotch Zucchini Coffee Cake is a true celebration of the season, bringing a joy-filled, nostalgic slice of goodness to your home. I love making it for cozy family brunches, or just to keep on hand when a craving strikes. It’s perfect for sharing tales over coffee or sneaking a piece when no one is watching. If you decide to make it, I can’t wait to hear how it turns out for you! Feel free to share your thoughts or your own spin in the comments. Happy baking!