Description
This moist zucchini cake with brown sugar icing offers a delightful balance of sweetness and garden freshness. It features a tender crumb thanks to grated zucchini and a rich, caramel-like brown sugar frosting.
Ingredients
Scale
- For the Zucchini Cake:
- 3 large eggs, beaten
- 2 cups granulated sugar
- 3 tsp vanilla extract
- 3/4 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:
- 1/2 cup unsalted butter
- 2/3 cup brown sugar (light or dark)
- 1/4 tsp kosher salt
- 1/4 cup milk
- 2 1/2 cups icing sugar (confectioners’ sugar)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Grate the zucchini and drain it thoroughly by squeezing out excess moisture using a clean tea towel.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, then add the granulated sugar, vanilla extract, and vegetable oil. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the drained grated zucchini until evenly distributed throughout the batter.
- Pour the zucchini cake batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- To make the brown sugar icing, melt the butter in a saucepan over medium heat. Stir in the brown sugar and salt until the sugar is dissolved.
- Add the milk and bring the mixture to a rapid boil, stirring constantly. Boil for 1 minute.
- Remove the saucepan from the heat and let the mixture cool for 10 minutes.
- Add the vanilla extract and gradually beat in the icing sugar until the icing is smooth and spreadable.
- Pour the brown sugar icing over the completely cooled cake and spread it evenly.
- Let the icing set before slicing and serving the zucchini cake.
Notes
- Ensure zucchini is well-drained to prevent a soggy cake.
- Using room temperature eggs will help with better emulsification.
- Allow the cake to cool completely before applying the icing.
- The brown sugar icing sets quickly, so spread it immediately after mixing.
- Store the cake 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