Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with cinnamon, nutmeg, and a buttery brown sugar icing—ideal for dessert or a coffee break.
# 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 (175°C). Grease and flour a 9x13-inch baking pan.
02 - Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a bowl.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until well combined. Incorporate eggs one at a time, blending thoroughly after each. Mix in yogurt or sour cream and vanilla extract.
04 - Stir in grated zucchini. Fold dry ingredients into wet mixture until just combined. If desired, 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 into the center comes out clean.
06 - Allow cake to cool completely in the pan on a wire rack before icing.
07 - Melt butter in a small saucepan over medium heat. Add brown sugar and milk, stirring until sugar dissolves. Bring to a gentle boil and cook for 1 minute. Remove from heat and let cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Spread icing evenly over cooled cake. Allow icing to set before slicing and serving.
# Expert Hints:
01 -
- No one ever notices the zucchini—it just makes the cake incredibly moist and dense like bakery cake.
- The brown sugar icing is the fastest way to make your kitchen smell like sweet comfort after a long day.
02 -
- I once tried icing the cake while it was still warm, thinking it would cut a corner, and the icing turned into a puddle—patience is key here.
- Remember not to overmix the batter after adding flour, or the cake gets tough instead of cloud-soft.
03 -
- Check your cake with a toothpick around 35 minutes—ovens vary and you want just a few crumbs sticking for the best texture.
- Don’t skimp on the cooling time, especially before icing—this step separates tidy slices from icing disasters.