Zucchini Cake Brown Sugar Icing (Printable version)
Moist zucchini cake with grated zucchini and optional nuts, topped with brown sugar icing - great with coffee.
# 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
# Directions:
01 - Preheat the 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 vegetable oil, granulated sugar, and brown sugar until well mixed. Add eggs one at a time, blending thoroughly after each. Mix in yogurt and vanilla extract.
04 - Stir in grated zucchini until incorporated. Gently fold in the dry ingredient mixture until just combined. Add chopped nuts if desired.
05 - Pour the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow the cake to cool completely in the pan on a wire rack.
07 - In a small saucepan, melt unsalted butter over medium heat. Add brown sugar and milk, stirring until the sugar dissolves and mixture comes to a gentle boil. Continue boiling for 1 minute. Remove from heat and let cool for 5 minutes.
08 - Whisk in powdered sugar and vanilla extract until the icing is smooth and spreadable.
09 - Spread icing evenly over the cooled cake. Allow icing to set before slicing and serving.
# Expert Tips:
01 -
- This cake stays unbelievably moist, as if some secret ingredient is keeping it fresh for days.
- The brown sugar icing brings a buttery sweetness that feels just a little bit indulgent—always the bit I find myself saving for last.
02 -
- Once I added the icing when the cake was still warm and it slid right off in gooey rivers—that was a sticky lesson in patience.
- Letting the icing cool those extra few minutes before whisking in the sugar makes it go on creamy instead of runny.
03 -
- Sifting the flour and sugar really does make a difference in getting that soft crumb and smooth icing.
- A little extra vanilla in the icing sometimes turns an ordinary dessert into your signature treat.