Zucchini Cake Brown Sugar Icing (Printable Version)
Moist zucchini cake with grated zucchini and optional nuts, topped with a rich brown sugar icing for a cozy dessert.
# 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
# Step-by-Step:
01 - Preheat oven to 350°F. Lightly grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly blended.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until completely incorporated. Add eggs one at a time, beating well after each addition. Mix in yogurt and vanilla extract until smooth.
04 - Stir grated zucchini into the wet mixture. Fold in the flour mixture until just combined, ensuring not to overmix. Gently fold in chopped nuts if desired.
05 - Spread batter evenly into prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow cake to cool entirely in the pan on a wire rack before icing.
07 - In a small saucepan over medium heat, melt butter. Stir in brown sugar and milk, cooking and stirring until sugar fully dissolves and mixture reaches a gentle boil. Boil for 1 minute, then remove from heat and let cool 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Evenly spread icing over completely cooled cake. Allow icing to set before slicing and serving.
# Expert Advice:
01 -
- This cake rivals any bakery treat but takes less effort than you think.
- The brown sugar icing is so luscious that your fork will keep finding its way back for more.
02 -
- If you try to ice the cake while it's still warm, the icing will run straight off and pool at the edges.
- Grating the zucchini finely and squeezing out extra moisture makes a big difference in the cake's texture.
03 -
- Keep the cake in an airtight container so it stays fresh and tender for several days.
- If you pour the icing while the cake is slightly warm—not hot—it sets up beautifully without melting.