Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake studded with grated zucchini and nuts, finished with a rich brown sugar butter icing.
# What You Need:
→ Zucchini Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 cup vegetable oil
08 - 3/4 cup granulated sugar
09 - 1/4 cup packed brown sugar
10 - 2 large eggs
11 - 1/2 cup plain yogurt or sour cream
12 - 2 teaspoons vanilla extract
13 - 2 cups finely grated zucchini
14 - 1/2 cup chopped walnuts or pecans (optional)
→ Brown Sugar Icing
15 - 1/4 cup unsalted butter
16 - 1/2 cup packed brown sugar
17 - 2 tablespoons milk
18 - 1 cup powdered sugar, sifted
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until well blended. Add eggs one at a time, mixing thoroughly after each. Incorporate plain yogurt or sour cream, and vanilla extract.
04 - Stir in grated zucchini. Fold in the dry mixture until just combined. If desired, gently add chopped walnuts or pecans.
05 - Transfer batter to prepared pan, spreading evenly. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
06 - Allow cake to cool completely in the pan on a wire rack.
07 - Melt unsalted butter in a small saucepan over medium heat. Add brown sugar and milk, stirring constantly until sugar is dissolved and mixture reaches a gentle boil. Boil for 1 minute, then remove from heat and let cool 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla until smooth and spreadable.
09 - Spread icing evenly over the cooled cake. Let set before slicing into portions.
# Expert Suggestions:
01 -
- The brown sugar icing creates a caramel blanket that transforms humble zucchini into pure dessert magic.
- This recipe comes out moist and fluffy every time, and nobody ever guesses how effortless it is to pull together.
02 -
- Don’t skip cooling the cake before icing—a warm cake melts the icing into a gooey mess, which I found out the sticky way.
- Freshly grated zucchini releases more moisture; give it a gentle squeeze if your batter seems overly runny.
03 -
- Always sift your powdered sugar before adding it to the icing—it saves you from chasing lumps with a whisk.
- To deepen the spice flavor, let the cake rest overnight; it’s even better the next day.