Salted Butterscotch Zucchini Coffee Cake

ambitiouskitchen.com

Bette

subheading: Streusel:

1 cup (120g) all purpose flour*

½ cup (107g) packed dark brown sugar

1 teaspoon ground cinnamon

6 tablespoons (70g) salted butter, melted

subheading: Wet ingredients:

⅓ cup (75g) salted butter

1 medium to large zucchini

½ cup (112g) plain or vanilla whole-milk Greek yogurt (use vanilla if you want a sweeter cake)

½ cup (156g) pure maple syrup

2 large eggs, at room temperature

2 teaspoons vanilla extract

subheading: Dry ingredients and Mix-ins:

1 ¾ cup (210g) all purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 heaping cup (180g) butterscotch chips

subheading: For the brown butter glaze:

1 tablespoon reserved brown butter

½ cup (52g) powdered sugar

¼ teaspoon vanilla extract

1 to 2 teaspoons milk of choice, to thin glaze

Flaky sea salt, for sprinkling

Note: Ingredients may have been altered from the original.

Directions at ambitiouskitchen.com

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