Description
Savor the flavors of salted butterscotch in this moist zucchini coffee cake Perfect for dessert or coffee breaks a treat you cant resist
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1 teaspoon of instant coffee granules
- Special Garnishes: Flaky sea salt, powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and grated zucchini.
- In another bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the butterscotch chips until evenly distributed.
- Spread the thick batter evenly into the greased baking pan.
- Sprinkle a generous pinch of flaky sea salt on top before baking.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300 calories
- Sugar: 20 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams