Zucchini Cake Brown Sugar Icing (Printable version)
Moist zucchini cake with cinnamon and nutmeg, topped with a rich brown sugar icing - perfect with coffee.
# Ingredient List:
→ 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, unpeeled
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
# How to Make It:
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 combined. Add eggs one at a time, beating thoroughly after each. Mix in yogurt and vanilla extract.
04 - Stir in grated zucchini. Fold in dry ingredients just until combined. If using, gently fold in chopped nuts.
05 - Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted in the center exits clean.
06 - Cool cake completely in the pan on a wire rack before icing.
07 - In a small saucepan over medium heat, melt unsalted butter. Add brown sugar and milk, stirring constantly until sugar dissolves and mixture gently boils. Maintain gentle boil for 1 minute, then remove from heat and cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until icing is smooth and spreadable. Spread icing evenly over cooled cake. Allow icing to set prior to slicing.
# Expert Suggestions:
01 -
- It's the kind of treat that stays perfectly moist and tender, even if you make it a day ahead.
- The silky brown sugar icing creates a caramel-like layer that makes everyone ask for seconds.
02 -
- If you skip squeezing the zucchini, the cake can turn out wet and dense rather than tender.
- Icing needs the butter to be fully melted—if it’s only half-melted, you’ll end up with grainy icing instead of gloss.
03 -
- Grate zucchini on the small holes of your box grater for the most tender texture.
- Toasting the nuts first deepens their flavor and gives a subtle crunch to each bite.