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Zucchini Cake with Brown Sugar Icing

Irresistibly Moist Zucchini Cake with Brown Sugar Icing

This Zucchini Cake with Brown Sugar Icing is a delightful dessert that seamlessly incorporates vegetables into a moist and flavorful treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 large Eggs Can use flax eggs for a vegan option.
  • 1 cup White Sugar Reducing sugar can be explored for less sweetness.
  • 1 teaspoon Pure Vanilla Extract Vanilla essence can work in a pinch.
  • 1 cup Neutral Oil (e.g., Vegetable) Can substitute with applesauce for a lighter version.
  • 1 teaspoon Baking Powder Always check expiration for effectiveness.
  • 1 teaspoon Baking Soda Always check expiration for effectiveness.
  • 1 teaspoon Table Salt
  • 2 teaspoons Ground Cinnamon Nutmeg can be used for a different spice profile.
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used for a gluten-free option.
  • 2 cups Drained Shredded Zucchini Use medium-sized zucchini to avoid excess water.
For the Brown Sugar Icing
  • ½ cup Unsalted Butter
  • 1 cup Packed Brown Sugar
  • ¼ teaspoon Kosher Salt
  • ¼ cup Whole Milk Can use almond milk for a dairy-free version.
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Essence

Equipment

  • 9 x 13 inch baking pan
  • Mixing bowls
  • spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large mixing bowl, beat the eggs until frothy, then add sugar, vanilla extract, and oil, mixing until smooth.
  5. Gently fold the dry mixture into the wet ingredients until just combined, then fold in the drained zucchini.
  6. Pour the batter into the prepared baking pan and bake for about 35 minutes until golden brown and a toothpick comes out clean.
  7. Remove the cake from the oven and let it cool completely in the pan for about 1 hour.
  8. Melt the butter in a saucepan, stir in brown sugar and salt, then add milk and bring to a gentle boil for 2 minutes.
  9. Remove from heat and whisk in powdered sugar and vanilla essence until smooth. Let it thicken slightly before spreading.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 90mgFiber: 2gSugar: 30gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Make sure to drain the zucchini thoroughly for best results. Feel free to customize with nuts or chocolate chips.

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