Ingredients
- 1 cup all purpose flour
- 1/2 cup packed dark brown sugar
- 1 tsp ground cinnamon
- 6 tbsp salted butter
- 1/3 cup salted butter
- 1 to large zucchini
- 1/2 cup plain or vanilla whole-milk greek yogurt
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 heaping cup butterscotch chips
- 1 tbsp reserved brown butter
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tsp milk of choice
- flaky sea salt (optional)
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch pan with cooking oil.
- Melt 6 tablespoons butter, then stir it with flour, brown sugar, and cinnamon until crumbly.
- Brown the remaining butter in a saucepan over medium heat, reserve 1 tablespoon, and cool the rest slightly.
- Whisk the browned butter, yogurt, maple syrup, eggs, vanilla, and shredded zucchini, then stir in flour, cinnamon, baking powder, baking soda, and salt.
- Fold in the butterscotch chips, spread the batter in the pan, and sprinkle the crumb mixture over it.
- Bake for 40 to 45 minutes, until a toothpick comes out mostly clean, then cool for 15 minutes.
- Whisk the reserved butter with powdered sugar, vanilla, and milk, drizzle it over the cake, and add flaky salt if desired.
Main ingredient on sale this week? See what to make with eggs on sale.
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