Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with spiced batter and rich brown sugar icing; tender, nut-studded slices perfect with coffee.
# What You'll Need:
→ For the 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
→ For the 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 bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat oil, granulated sugar, and brown sugar until fully blended. Add eggs one at a time, beating well after each addition. Mix in yogurt or sour cream and vanilla extract.
04 - Stir in grated zucchini. Gently fold dry ingredients into wet mixture until just combined. If using nuts, fold them in lightly.
05 - Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan set on a wire rack.
07 - In a small saucepan, melt butter over medium heat. Add brown sugar and milk, stirring constantly until sugar is dissolved and mixture reaches a gentle boil. Boil for 1 minute, then remove from heat and cool for 5 minutes.
08 - Whisk in powdered sugar and vanilla extract until icing is smooth and spreadable.
09 - Spread icing evenly over cooled cake. Allow to set before slicing and serving.
# Expert Advice:
01 -
- This is the kind of cake you can sneak a warm slice from and no one will notice—the crumb is so moist it never dries out.
- The brown sugar icing brings a glossy, buttery finish that tastes like a bakery secret but is easy enough for any home cook.
02 -
- The first time I skipped squeezing the zucchini, my cake was more pudding than cake—always squeeze out excess liquid.
- If you try to spread the icing before the cake is cool, it will melt into a sticky mess instead of sitting glossy on top.
03 -
- Lining the pan with parchment ensures the cake lifts out easily if you're serving a crowd.
- A tiny pinch of flaky salt on the icing gives this homey dessert a subtle gourmet finish.