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Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe

Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe
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★★★★★

5.1 from 9 reviews

This Sweet Glazed Zucchini Cake with Brown Sugar Icing is a moist and flavorful cake that blends the natural sweetness and moisture of shredded zucchini with warm cinnamon and a rich brown sugar frosting. Perfect for dessert or afternoon tea, this cake offers a tender crumb and a sweet, velvety glaze that complements the subtle earthiness of zucchini.

Ingredients

Scale

For the Zucchini Cake:

  • 3 large eggs, beaten
  • 2 cups white sugar
  • 3 tsp pure vanilla extract
  • 3/4 cup neutral oil (such as vegetable oil)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp table salt
  • 2 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 2 cups drained shredded zucchini (about 2 small to medium zucchinis, grated and drained)

For the Brown Sugar Frosting:

  • 1/2 cup unsalted butter
  • 2/3 cup packed brown sugar
  • 1/4 tsp kosher salt
  • 1/4 cup whole milk
  • 2 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla essence

Instructions

  1. Prepare the Oven and Pan. Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil to prevent the cake from sticking.
  2. Grate and Drain the Zucchini. Using the coarse side of a grater, grate two small to medium zucchinis over a clean tea towel. Fold the towel around the shredded zucchini and twist tightly over the sink to squeeze out as much excess liquid as possible. Measure out 2 cups of the drained shredded zucchini and set aside.
  3. Mix the Dry Ingredients. In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, table salt, and ground cinnamon until well combined. Set aside for later use.
  4. Prepare the Batter. In a large mixing bowl, beat the eggs until well combined. Whisk in the white sugar, pure vanilla extract, and neutral oil until smooth. Gradually add the dry ingredients to the wet ingredients and mix until a thick batter forms. Fold in the drained shredded zucchini gently to keep the batter tender.
  5. Bake the Cake. Pour the batter into the greased 9 x 13-inch pan and spread evenly with a spatula or spoon. Bake on the bottom rack of the preheated oven for about 35 minutes or until the surface is golden brown and a toothpick inserted into the center comes out clean.
  6. Prepare the Brown Sugar Frosting. In a medium saucepan, melt the unsalted butter over medium heat. Add the packed brown sugar and kosher salt, stirring until smooth and melted. Slowly whisk in the whole milk and heat until warm but not boiling. Remove from heat and gradually whisk in powdered sugar and vanilla essence until smooth and glossy.
  7. Glaze the Cake. Allow the cake to cool slightly before spreading the brown sugar frosting evenly over the top. Let the frosting set before slicing and serving.

Notes

  • It’s important to drain the zucchini thoroughly to avoid a soggy cake.
  • Mixing the batter by hand after adding zucchini helps maintain a tender texture.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a nutty twist, consider adding 1 cup of chopped walnuts or pecans to the batter.
  • If you prefer a lighter frosting, reduce the powdered sugar by 1/2 cup and adjust milk accordingly.

Nutrition

Keywords: zucchini cake, brown sugar icing, baked dessert, moist cake, cinnamon zucchini cake

Find it online: https://freshrecipehub.com/sweet-glazed-zucchini-cake-with-brown-sugar-icing-recipe/