Best Zucchini Cake Recipe with Brown Sugar Icing
The most perfect vanilla and cinnamon spiced zucchini cake, topped with the yummiest, almost fudge-like buttery, brown sugar icing.
Ingredients
Zucchini Cake
- 3 large eggs beaten
- 2 cups granulated sugar
- 3 tsp vanilla extract
- 3/4 cup vegetable oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups flour
- 2 cups grated & drained zucchini
Brown Sugar Icing
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/4 tsp kosher salt
- 1/4 cup milk
- 2 1/2 cups icing sugar
- 1 1/2 tsp vanilla extract
Instructions
Zucchini Cake
- Preheat your oven to 350 degrees and grease a 9 x 13 baking pan.
- Grate two small/medium sized zucchinis (using the larger shredding side, not the fine side) over a clean tea towel.
- Fold the towel around the grated zucchini and ring out / drain any excess liquid from the zucchini by twisting and squeezing the towel over a sink. Set aside.
- In a small mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat eggs, then whisk in sugar, vanilla, and oil until well combined.
- Add your dry ingredients to the wet and mix well.
- Measure out 2 cups of the drained zucchini (lightly packed) and add to the batter. Stir until well mixed.
- Pour the batter into the greased 9 x 13 pan, evenly spreading it out with a spatula or spoon and pop the pan into the oven (bottom rack) for 35 minutes, or until golden and cooked through. Let cool completely (give it an hour) before making the brown sugar icing.
Brown Sugar Icing
- In a small/medium sized heavy bottomed stovetop pot, add one stick of butter (1/2 cup) and melt over medium heat.
- Add in 2/3 a cup of brown sugar, plus a pinch of kosher salt and whisk until well combined and the sugar has melted.
- Whisk in a 1/4 cup of milk and (over medium-high heat) bring the mixture to a rapid boil, stirring almost constantly. Let boil, while stirring, for one minute.
- Now, carefully pour the buttery, brown sugar mixture into a deep mixing bowl, and let cool for 10 minutes (set a timer!!!). When the timer is up, grab your electric beaters, icing sugar and vanilla. Add the vanilla, and gradually add in the icing sugar, beating on low until well combined.
- Pour the icing over the zucchini cake and use the back of a spoon, or a large spatula to evenly spread over the cake. Note: the icing is meant to be poured on while still slightly warm. The icing sets quickly as it cools.