Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe
This Sweet Glazed Zucchini Cake with Brown Sugar Icing is a moist, warmly spiced treat perfect for any occasion. Shredded zucchini adds moisture and subtle earthiness, while the cinnamon-spiced batter pairs beautifully with a rich, buttery brown sugar frosting. Easy to make and baked to golden perfection, this cake offers a delightful balance of sweetness and texture that will satisfy your dessert cravings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Zucchini Cake
- 3 large eggs, beaten
- 2 cups white sugar
- 3 tsp pure vanilla extract
- 3/4 cup neutral oil such as vegetable oil
- 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 (from about 2 small to medium zucchinis)
Brown Sugar Frosting
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/4 tsp kosher salt
- 1/4 cup whole milk
- 2 1/2 cups powdered sugar
- 1 1/2 tsp vanilla essence
Instructions
- Preheat and prepare pan: 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.
- Prepare zucchini: 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.
- Mix dry ingredients: In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside for later use.
- Combine wet ingredients: In a large mixing bowl, beat the eggs until well combined. Then whisk in the white sugar, vanilla extract, and oil until the mixture is smooth and homogenous.
- Make cake batter: Gradually add the dry ingredients from step 3 into the wet ingredients and mix until a thick batter forms. Fold the drained shredded zucchini into the batter by hand until just combined, to keep the cake tender.
- Bake the cake: Pour the batter into the prepared 9 x 13-inch pan and spread evenly. Place the pan on the bottom rack of your preheated oven and bake for about 35 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan, about 1 hour, before adding any icing.
- Make the brown sugar frosting: In a saucepan over medium heat, melt the unsalted butter and brown sugar together until sugar dissolves and mixture is smooth. Stir in the kosher salt and whole milk, then remove from heat and whisk in the powdered sugar and vanilla essence until smooth and creamy. Let cool slightly to thicken.
- Frost the cake: Once the cake has completely cooled, spread the brown sugar frosting evenly over the top of the cake. Slice and serve.
Notes
- Squeezing the zucchini thoroughly is essential to prevent the cake from becoming too soggy.
- Mixing the zucchini by hand into the batter helps keep the cake tender and avoids overmixing.
- Allow the cake to cool completely before applying frosting to prevent it from melting.
- You can substitute vegetable oil with canola or light olive oil for a healthier option.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: zucchini cake, brown sugar frosting, moist cake, cinnamon cake, vegetable dessert, baked cake, homemade zucchini cake
