Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with grated squash and optional nuts, finished with a rich 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
→ 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 mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, blending thoroughly after each. Incorporate yogurt or sour cream and vanilla extract.
04 - Stir in grated zucchini. Fold dry ingredient mixture into the wet mixture just until combined. If desired, add chopped walnuts or pecans.
05 - Transfer batter into prepared pan, spreading evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Remove pan from oven and allow cake to cool completely in pan on a wire rack.
07 - In a saucepan, melt butter over medium heat. Stir in brown sugar and milk, cooking until sugar dissolves and mixture gently boils. Continue boiling for 1 minute, then remove from heat and allow to cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Spread icing over cooled cake and let icing set before slicing.
# Expert Suggestions:
01 -
- Trust me, no one will guess there’s zucchini in this—just outrageous tenderness and warmth.
- The brown sugar icing melts into every crumb for a caramel finish that will have you sneaking seconds.
02 -
- If you don’t let the cake cool fully before icing, the beautiful brown sugar glaze will become a puddle at the edges.
- Using yogurt instead of sour cream makes the crumb slightly lighter, but either one is lovely.
03 -
- Makeshift a parchment sling in your pan for easy removal and transport if bringing to a gathering.
- A tiny pinch of sea salt in the icing takes the flavor over the top.