Zucchini Cake Brown Sugar Icing (Printable View)
Moist zucchini cake with grated zucchini and optional nuts, topped with 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
# Cooking Steps:
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 smooth. Add eggs one at a time, beating thoroughly after each addition. Mix in yogurt and vanilla extract.
04 - Stir in finely grated zucchini. Fold the prepared dry ingredients into the wet mixture until just combined. If using, gently fold in chopped walnuts or pecans.
05 - Spread batter evenly in the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cake to cool completely in pan on a wire rack before icing.
07 - In a small saucepan over medium heat, melt butter. Add brown sugar and milk, stirring constantly, and bring to a gentle boil. Boil for 1 minute, remove from heat, and cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Spread icing evenly over the fully cooled cake. Allow icing to set before slicing and serving.
# Expert Tips:
01 -
- No one suspects there are vegetables involved until the last crumb disappears.
- The combination of spiced cake and buttery brown sugar icing somehow makes every slice feel like a reward.
02 -
- I once tried to ice the cake while it was still warm, only to watch the glaze slip down the sides like rain.
- Grate the zucchini finely and don't squeeze out all the moisture – it's the secret to keeping the cake extra moist.
03 -
- Check the cake at 35 minutes – overbaking dries it out fast.
- If your icing looks grainy, whisk in a drop more milk until it's smooth again.