Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe

If you are searching for a dessert that feels like a warm hug, look no further than this Sweet Glazed Zucchini Cake with Brown Sugar Icing. It’s a surprisingly delightful way to use fresh zucchini, creating a moist, flavorful cake that’s sweet yet balanced with subtle earthiness from the zucchini. The brown sugar icing elevates it to a comforting, indulgent treat that will have everyone coming back for seconds. Whether for a cozy afternoon tea or a casual dinner party, this cake brings joy in every bite.

Ingredients You’ll Need

This cake comes together with straightforward, pantry-friendly ingredients, each playing a key role in crafting the perfect texture and flavor. From eggs that add structure to the warm spice of cinnamon, and the all-important shredded zucchini that keeps the cake wonderfully moist – every element is thoughtfully chosen.

• 3 large eggs, beaten: Provide structure and richness to the cake batter.
• 2 cups white sugar: Sweeten and tenderize the crumb for a light texture.
• 3 tsp pure vanilla extract: Enhances flavor with fragrant warmth and depth.
• 3/4 cup neutral oil (such as vegetable): Keeps cake moist without overpowering other flavors.
• 2 tsp baking powder: Helps the cake rise for a fluffy, tender bite.
• 1 tsp baking soda: Works with acidic ingredients to ensure proper leavening.
• 1 tsp table salt: Balances sweetness and boosts overall flavor.
• 2 tsp ground cinnamon: Adds cozy spice notes that complement the zucchini.
• 2 cups all-purpose flour: Forms the cake’s sturdy base while keeping it soft.
• 2 cups drained shredded zucchini: Brings moisture, subtle veggie sweetness, and texture.
• 1/2 cup unsalted butter (for frosting): Provides richness and smoothness to the icing.
• 2/3 cup packed brown sugar (for frosting): Gives the icing a deep caramel flavor and natural sweetness.
• 1/4 tsp kosher salt (for frosting): Enhances the flavors and balances the brown sugar.
• 1/4 cup whole milk (for frosting): Creates a creamy consistency in the icing.
• 2 1/2 cups powdered sugar (for frosting): Sweetens and thickens the glaze perfectly.
• 1 1/2 tsp vanilla essence (for frosting): Adds aromatic warmth and harmony to the icing.

How to Make Sweet Glazed Zucchini Cake with Brown Sugar Icing

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly hot when the batter goes in for even baking. Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil to make sure your cake comes out smoothly without sticking.

Step 2: Grate and Drain the Zucchini

Grate two small to medium zucchinis using the coarse side of a grater. Then, wrap the shredded zucchini in a clean tea towel and twist it tightly over the sink to squeeze out as much moisture as possible. This step is crucial because too much water would make the cake soggy. Aim to measure 2 cups of the squeezed zucchini to add just the right amount of moistness.

Step 3: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This mixture works as the backbone of the cake, providing rise, flavor balance, and structure when combined with the wet ingredients.

Step 4: Prepare the Batter

In a large bowl, beat the eggs until smooth. Add in the white sugar, vanilla extract, and oil, whisking to form a cohesive wet mixture. Next, gradually add in the dry ingredients and stir until the batter thickens. Finally, fold in the drained zucchini by hand—this gentle mixing keeps the cake delightfully tender and airy.

Step 5: Bake the Cake

Pour your batter into the prepared pan and spread it evenly with a spatula. Place it on the bottom rack of your oven and bake for about 35 minutes. You’ll know it’s ready when the top turns a gorgeous golden hue and a toothpick inserted into the center comes out clean. Let it cool slightly before moving on to the exciting part—the brown sugar icing.

How to Serve Sweet Glazed Zucchini Cake with Brown Sugar Icing

Garnishes

To make your Sweet Glazed Zucchini Cake with Brown Sugar Icing extra special, consider adding a sprinkle of toasted pecans or walnuts on top for crunch and contrast. A light dusting of cinnamon or nutmeg can also complement the cake’s warm flavor profile beautifully.

Side Dishes

This cake pairs wonderfully with light, fresh accompaniments such as a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent twist, serve alongside a spiced chai tea or a cup of rich espresso—both highlight the sweet, earthy nuances of the zucchini cake.

Creative Ways to Present

For parties or potlucks, slice the cake into neat squares and serve on a rustic wooden board garnished with fresh mint sprigs. You can even convert the recipe into cupcakes by adjusting baking time, making it easy to share and delightful for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftovers fresh by covering the cake tightly with plastic wrap or placing it in an airtight container. Stored at room temperature, it stays moist and delicious for up to 2 days. Refrigerate if you want it to last up to 5 days, but bring it back to room temperature before serving for the best texture.

Freezing

You can freeze the leftovers by wrapping the cake pieces individually in plastic wrap, then placing them in a freezer bag or container. This way, they won’t absorb any freezer odors. Frozen cake keeps well for up to 3 months, giving you a ready-to-enjoy dessert whenever the craving strikes.

Reheating

To reheat, unwrap your cake and warm it in a microwave for about 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. The warmth revives the soft crumb and melts the brown sugar icing slightly, just like freshly baked.

FAQs

Can I use a different type of oil in the cake?

Absolutely! Neutral oils like canola or sunflower work well. Avoid flavored oils so the delicate taste of the zucchini and spices can shine through.

Do I need to peel the zucchini before grating?

There is no need to peel the zucchini; the skin adds a lovely color and subtle flavor to the cake.

How can I tell when the cake is done baking?

Look for a golden-brown top, and insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, your cake is perfectly baked.

Can I make the brown sugar icing ahead of time?

Yes, the icing can be made a day in advance. Store it in the refrigerator and bring it to room temperature before spreading so it’s smooth and easy to work with.

Is this cake suitable for freezing with the icing already on it?

It’s best to freeze the cake without the icing and add the brown sugar icing fresh after thawing for optimal texture and flavor.

Final Thoughts

Once you try this Sweet Glazed Zucchini Cake with Brown Sugar Icing, I guarantee it will become one of your favorite go-to recipes. It’s a wonderful way to enjoy zucchini beyond the ordinary, with comforting spices and a luscious, signature brown sugar glaze that makes every bite feel like a special occasion. Give it a try—you’re going to love sharing this delightful treat with friends and family.

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