Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini loaf-like cake with grated zucchini, warm spices, and a silky 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until thoroughly combined. Add eggs one at a time, mixing well after each addition. Blend in yogurt and vanilla extract.
04 - Stir grated zucchini into the wet mixture. Gently fold in the dry ingredient mixture until just combined. Add chopped nuts if using.
05 - Spread the batter evenly in the prepared pan. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the cake cool completely in the pan on a wire rack.
07 - In a small saucepan over medium heat, melt unsalted butter. Stir in brown sugar and milk; cook, stirring constantly, until the sugar is dissolved and mixture comes to a gentle boil. Boil gently for 1 minute. Remove from heat and let cool 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until smooth and spreadable.
09 - Spread icing evenly over the completely cooled cake. Allow icing to set before slicing and serving.
# Expert Suggestions:
01 -
- Your friends will have no idea theres zucchini in it until you let them in on the secret.
- The brown sugar icing tastes like melted caramel fudge atop each tender slice—it might just steal the show.
02 -
- Once, I rushed and tried icing while the cake was even slightly warm—it slid off the sides in a gooey puddle.
- Letting the brown sugar mixture cool before adding powdered sugar turned my icing silky instead of gritty.
03 -
- Measure your flour carefully, or the cake might go dry—it&apos s better to err on the side of a scant cup.
- Adding freshly grated nutmeg makes all the difference in fragrance and flavor.