Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) ground cinnamon
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (220g) zucchini, grated and squeezed dry
  • 1/2 cup (90g) butterscotch chips
  • 2 tbsp (30g) brown butter
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 cup (30g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds into a clean kitchen towel and twist tightly over the sink, squeezing out as much liquid as possible until the zucchini feels like a damp sponge.
  2. In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and fine salt until no large clumps of sugar remain.
  3. Create a well in the center of the dry ingredients. Pour in the melted butter, eggs, milk, and vanilla extract. Stir with a spatula until just combined.
  4. Fold the squeezed-dry grated zucchini into the batter until evenly distributed.
  5. Spread the batter into a parchment-lined 9x9 inch baking pan.
  6. Drizzle the brown butter over the batter and sprinkle with butterscotch chips and flaky sea salt, swirling gently with a knife to create ribbons.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Whisk powdered sugar, milk, and vanilla extract together to create a light glaze; drizzle over the cooled cake if desired.