Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with grated zucchini, warm spices and a rich brown sugar icing — great with coffee or dessert wine.
# What You'll 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
# Step-by-step:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until fully combined. Add eggs one at a time, beating well after each addition. Blend in yogurt or sour cream and vanilla extract.
04 - Stir in grated zucchini. Fold dry ingredients into wet mixture until just combined. If desired, gently incorporate chopped nuts.
05 - Transfer batter to prepared pan and spread evenly. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cake to cool completely in the pan on a wire rack.
07 - In a small saucepan, melt butter over medium heat. Add brown sugar and milk, stirring constantly until sugar has dissolved and mixture gently boils. Continue boiling for 1 minute. Remove from heat and let cool 5 minutes.
08 - Whisk in powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Spread icing evenly over cooled cake. Allow icing to set before slicing and serving.
# Expert Advice:
01 -
- Nobody ever guesses there's zucchini—it's our delicious little secret for super-moist cake.
- The buttery brown sugar icing melts right in and adds a touch of luxury without any fuss.
02 -
- Once, I forgot to cool the cake fully before icing—resulting in a sweet, sticky slide right off the top.
- Squeezing out extra water from the zucchini makes the crumb perfectly tender, not soggy.
03 -
- Toasting your nuts before adding gives a deeper flavor and wonderful aroma.
- Start with less powdered sugar, then add more for your perfect icing consistency—every kitchen is a bit different.