Introduction

This Sweet Glazed Zucchini Cake with Brown Sugar Icing is a moist, flavorful treat perfect for any occasion. Bursting with warm spices and a rich brown sugar frosting, it’s a delightful way to use fresh zucchini in a sweet dessert.

A tray of cake with a thick, smooth light brown frosting spread evenly on top, showing one piece missing from the corner. There are two slices of cake served on white speckled and plain white plates; the cake inside is light brown with visible small green bits, giving it a moist, crumbly texture. One slice on the white speckled plate has a fork with a bite of cake showing the inside texture clearly. The plates and tray are placed on a white marbled surface, with a folded floral cloth featuring soft purple, pink, and blue flowers next to some forks and knives. A few small green vegetable peelings lie scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs, beaten
2 cups white sugar
3 tsp pure vanilla extract
3/4 cup neutral oil (such as vegetable)
2 tsp baking powder
1 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
2 cups all-purpose flour
2 cups drained shredded zucchini
1/2 cup unsalted butter (for frosting)
2/3 cup packed brown sugar (for frosting)
1/4 tsp kosher salt (for frosting)
1/4 cup whole milk (for frosting)
2 1/2 cups powdered sugar (for frosting)
1 1/2 tsp vanilla essence (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil to prevent the cake from sticking.
Step 2: Using the coarse side of a grater, grate two small to medium zucchinis over a clean tea towel. Fold the towel around the shredded zucchini and twist tightly over the sink to squeeze out as much excess liquid as possible. Measure out 2 cups of the drained shredded zucchini and set aside.
Step 3: In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
Step 4: In a large mixing bowl, beat the eggs until well combined. Then whisk in the white sugar, vanilla extract, and oil until smooth.
Step 5: Add the dry ingredients from Step 3 to the wet ingredients and mix until a thick batter forms.
Step 6: Fold in the drained shredded zucchini gently by hand until just combined to keep the cake tender.
Step 7: Pour the batter into the greased 9 x 13-inch pan and spread evenly with a spatula or spoon.
Step 8: Bake on the bottom rack of your oven for about 35 minutes or until the surface is golden and a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool completely in the pan, about 1 hour, before frosting.
Step 10: To make the brown sugar frosting, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, kosher salt, and whole milk. Bring to a simmer and cook for 1-2 minutes until syrupy. Remove from heat and cool slightly.
Step 11: Gradually whisk in the powdered sugar and vanilla essence until smooth and spreadable. If frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
Step 12: Spread the brown sugar frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

For extra moisture, use freshly shredded zucchini and be sure to squeeze out excess water well before mixing.
Try adding chopped nuts or raisins to the batter for added texture.
If you prefer, substitute the white sugar with coconut sugar for a deeper flavor.
Use a stand mixer to cream the wet ingredients but fold zucchini in by hand to avoid overmixing.
You can substitute neutral oil with melted coconut oil for a subtle tropical note.

Storage

Store the zucchini cake covered in an airtight container in the refrigerator for up to 4 days. Allow cake to come to room temperature before serving for best texture. The frosting may firm up in the fridge; gently warm slices in the microwave if desired. This cake can also be frozen without frosting for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

A piece of cake with one thick layer of light brown frosting on top covers a single layer of spongy cake that has a mix of brown and green bits inside, showing a moist and textured crumb; it sits on a white plate with small black specks, next to a silver fork holding a bite of the cake; in the background, there is another piece of the same cake on a white plate along with a colorful folded cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this cake?

Yes, you can use frozen zucchini, but make sure to thaw it completely and squeeze out all excess moisture to prevent the batter from becoming too wet.

Is it necessary to peel the zucchini before grating?

No, peeling is optional. The skin adds color and nutrients, and once shredded, it blends well into the cake.