Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with warm spices and grated squash, topped in a buttery brown sugar icing.
# 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly blended.
03 - In a large mixing bowl, beat vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each. Blend in yogurt and vanilla extract.
04 - Stir in grated zucchini. Gently fold in the dry mixture until just combined. If desired, incorporate chopped nuts.
05 - Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in pan on a wire rack.
07 - In a saucepan, melt unsalted butter over medium heat. Stir in brown sugar and milk. Bring mixture to a gentle boil, stirring constantly, and cook for 1 minute. Remove from heat and cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until smooth and spreadable.
09 - Spread icing evenly over the completely cooled cake. Let icing set before slicing and serving.
# Expert Advice:
01 -
- No one will ever guess there’s zucchini hidden inside, but they’ll rave about how moist the cake is.
- The brown sugar icing sets with a sweet, buttery finish you’ll want to eat straight from the pan.
02 -
- If you don’t let the cake cool all the way, your beautiful icing will melt into a puddle.
- Switching to Greek yogurt once made my cake extra tangy—a happy surprise with the sweet icing.
03 -
- Don’t skip sifting the powdered sugar for supremely smooth icing—no one likes a lumpy top.
- To quickly bring eggs to room temperature, place them in warm water for a few minutes before baking.