Browned Butter Banana Zucchini Cake

This banana zucchini cake is incredibly soft and loaded with flavorful browned butter and crunchy walnuts. - a perfect breakfast, dessert, or snack cake!

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This banana zucchini cake is incredibly soft and loaded with flavorful browned butter and crunchy walnuts. - a perfect breakfast, dessert, or snack cake!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 263kcal

Ingredients

Banana Zucchini Cake

1/2 cup unsalted butter
1/2 cup light brown sugar (or coconut sugar)
2 large eggs
2 medium ripe bananas, mashed
1/3 cup Greek yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup buttermilk
1 cup packed shredded zucchini
1/2 cup toasted walnuts (optional)

Browned Butter Glaze

2 tablespoons reserved browned butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk
Additional toasted walnuts for topping, optional

Instructions

Banana Zucchini Cake

Preheat oven to 350F and adjust oven rack to middle. Line a 9x13 baking pan with parchment paper. Set aside.
In a small saucepan over medium heat, melt butter until a deep golden brown and fragrant. Set aside 2 tablespoons in a medium bowl for glaze and transfer remaining to a large bowl.
In a large bowl with an electric beater or whisk, beat sugar and eggs well 1-2 minutes until eggs are slightly thickened. Beat in mashed banana, browned butter, yogurt, and vanilla until smooth.
In a separate medium bowl, combine flour, baking soda, salt, and cinnamon. Gently fold half of flour mixture into liquid with half of buttermilk and zucchini, then repeat with remaining flour mixture, buttermilk, and zucchini until batter is smooth. Fold in toasted walnuts if using.
Scrape batter into prepared pan and smooth top. Bake cake at 350F 35-40 minutes until a toothpick inserted in middle comes out clean. Cool completely on a wire cooling rack.

Browned Butter Glaze

Place powdered sugar and vanilla in bowl with reserved 2 tablespoons browned butter. Begin whisking, adding milk by the tablespoon until glaze is drizzling consistency.
Drizzle glaze over cooled cake and sprinkle with additional walnuts if desired. Let cake stand 10 minutes then slice into squares and serve. Enjoy!

Notes

Storing Instructions

Store cake sealed at room temperature up to 4 days.

Cake may be frozen (without glaze) up to 1 month.

Nutrition