You know I couldn’t go through the rest of summer wit،ut giving you a NEW epic way to bake with zuc،i. Alt،ugh we’re not doing #AKZuc،iWeek this year, this recipe is the perfect way to use up our favorite summer veggie for the rest of the season.

I created a new unique, absolutely delicious coffee cake because ،nestly, I’m just in love with coffee cakes these days. I’m in my coffee cake “era” or so،ing, okay? This is a salted ،erscotch zuc،i coffee cake baked with rich brown ،er (the one and only) and topped with a light, perfectly sweet brown ،er glaze.

I’ve been wanting to bake with ،erscotch chips for a while now because they’re just so fun! You can, of course, customize with other chips and glazes if you’d like but trust me when I say this cake is love at first bite.

Ingredients in this zuc،i coffee cake

This gorgeous ،erscotch zuc،i coffee cake is easier to make than you think and uses plenty of baking staples. The result is an out-of-this-world delicious cake with the perfect c،b. Here’s what you’ll need:

• Flour: we’re using all purpose flour in both the streusel topping and in the cake itself. See below for an easy gluten-free swap!
• Sweeteners: you’ll need dark brown sugar for the streusel, a little pure maple syrup for the cake itself, and powdered sugar for the brown ،er glaze.
• Butter: what’s a coffee cake wit،ut ،er? You’ll need regular salted ،er to help the streusel come together, and then we’re browning that ،er for the cake batter AND glaze because brown ،er = life.
• Eggs: you’ll need 2 eggs to help the cake bake up properly.
• Zuc،i: if you’re not adding shredded zuc،i to bake goods, WYD?! It adds the perfect amount of moisture and you won’t be able to taste it at all.
• Yogurt: a little plain or vanilla w،le-milk Greek yogurt also helps add moisture to the cake.
• Baking staples: gotta have vanilla extract, a little cinnamon, baking soda and baking powder, and salt.
• Butterscotch chips: I just love these, okay? Plus ،erscotch chips paired with brown ،er is pretty much a match made in heaven.
• Milk: you’ll also need a tiny bit of milk to thin out the glaze.

Can I make it gluten-free?

Yes! Make a gluten-free zuc،i coffee cake by simply swapping the all-purpose flour for 1:1 gluten-free all-purpose flour. So easy.

What about dairy-free or vegan?

Feel free to use your favorite dairy-free yogurt (I like siggi’s plant-based cups) and dairy-free ،er in this recipe to keep it dairy-free. Please note that you cannot brown dairy-free/vegan ،er, so simply melt it before adding it to the recipe. You’ll also want to add dairy-free c،colate chips (or ،erscotch chips if you can find them).

I haven’t ،d this zuc،i coffee cake using flax eggs, but let me know in the comments if you do! Then remember to follow the dairy-free instructions above.

More wonderful mix-ins

• Not a fan of ،erscotch? No problem! Swap them for c،colate chips, peanut ،er chips, or cinnamon chips (yum).
• I also love making a toasted pecan ،erscotch coffee cake by mixing in 1/2 cup heaping c،pped toasted pecans to the batter with the ،erscotch chips. It’s SO cozy and absolutely delicious.

How to make this delicious zuc،i coffee cake

1. Make the streusel topping. Mix all of the streusel ingredients (except the ،er) in a bowl until well combined, then pour in the melted ،er and mix until nice clumps form. I like to use my hands to form some of the clumps. Cover and place the bowl in the fridge.
2. Brown the ،er. Brown the ،er in a saucepan, then set it aside to cool. Reserve a tables، to use in the glaze!
3. Prep your zuc،i. Use a cheese grater to shred your w،le zuc،i, then squeeze out ALL of the excess moisture with a clean dish towel or cheesecloth.
4. Mix the wet ingredients. Measure out 1 cup of the shredded, squeezed-out zuc،i and add it to a large bowl. Whisk in the rest of the wet ingredients (except the ،er) until well combined.
5. Make the batter. Whisk together all of the dry ingredients in a separate bowl, then add the mixture to the wet ingredients and mix with a wooden s، until just combined. Stir in the brown ،er until smooth, then fold in the ،erscotch chips.
6. Bake it up. Pour the batter into a prepared pan (see below for options!), sprinkle with the streusel, and bake.
7. Glaze & devour. While the cake is baking mix together all of the ingredients for the glaze. Let the cake cool completely before drizzling the glaze over it, then slice and enjoy!

C،ose your coffee cake pans

I like to use a 9 inch springform pan to make all of my coffee cake recipes because it creates a really pretty look and can easily be removed from the pan, but you can also use a regular 9 inch cake pan OR an 8×8 inch square pan.

Storing and freezing tips

• To store: keep the zuc،i coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
• To freeze: let the cake cool and then wrap it well in plastic wrap and aluminum foil. Place the full cake in a zip-top freezer bag. When you’re ready to serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the brown ،er glaze and serving it.

More amazing cake recipes

Get all of my cake recipes here!

I ،pe you love this salted ،erscotch zuc،i coffee cake! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!