Description
This zucchini cake with brown sugar icing is incredibly moist, lightly spiced, and topped with a rich caramel-like frosting. Perfect for gatherings, brunch, or whenever you crave a homemade dessert with a garden-fresh twist.
Ingredients
Scale
For the Zucchini Cake:
- 3 large eggs, beaten
- 2 cups granulated sugar
- 3 tsp vanilla extract
- ¾ cup vegetable oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 cups all-purpose flour
- 2 cups grated and drained zucchini (about 2 small-medium zucchini)
For the Brown Sugar Icing:
- ½ cup unsalted butter
- ⅔ cup brown sugar (light or dark)
- ¼ tsp kosher salt
- ¼ cup milk
- 2½ cups icing sugar (confectioners’ sugar)
- 1½ tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Grate and drain zucchini well.
- Mix dry: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix wet: In another large bowl, beat eggs, sugar, vanilla, and oil until smooth. Stir in the dry ingredients, then fold in zucchini.
- Bake: Pour batter into prepared pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Make icing: In a saucepan, melt butter, stir in brown sugar and salt until dissolved. Add milk, bring to a rapid boil for 1 minute. Remove from heat, cool 10 minutes, then beat in vanilla and icing sugar until smooth.
- Frost: Spread icing evenly over cooled cake. Let set before slicing.
Notes
- Drain zucchini well to avoid a gummy cake.
- Use room temperature eggs for best texture.
- Do not frost until cake is fully cooled.
- Icing sets quickly—spread immediately after mixing.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice