Zucchini Cake Brown Sugar Icing (Printable version)
Moist zucchini loaf with warm spices and shredded zucchini, finished with 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 (unpeeled)
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 sifted powdered sugar
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 mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large mixing bowl, beat together vegetable oil, granulated sugar, and brown sugar until well combined. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in yogurt and vanilla extract.
04 - Stir grated zucchini into the wet ingredients. Gently fold in the dry mixture until just combined. If desired, fold in chopped walnuts or pecans.
05 - Spread batter evenly into the 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 on a wire rack.
07 - In a saucepan, melt butter over medium heat. Add brown sugar and milk, stirring continuously until the sugar dissolves and mixture reaches a gentle boil. Boil gently for 1 minute, then remove from heat and let cool for 5 minutes.
08 - Whisk in sifted powdered sugar and vanilla extract until the icing is smooth and spreadable.
09 - Spread icing evenly over cooled cake and allow it to set before slicing.
# Expert tips:
01 -
- The brown sugar icing sets with a fudgy richness that feels a little like a secret reward.
- This cake stays moist for days, making it perfect for sharing or stashing for impromptu guests.
02 -
- Once I rushed the icing step and poured it on a still-warm cake—it slid right off in a gooey mess, so patience is key.
- Grating zucchini finely lets it blend in, but squeezing out too much moisture makes the cake dry, so just blot lightly.
03 -
- Always taste your zucchini—if it&aposs bitter, it can affect the whole cake, so use the freshest you can find.
- Don&apost overmix the batter or you&aposll lose the cake&aposs signature lightness; a gentle hand is your best tool.