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Zucchini Cake with Brown Sugar Icing

Moist Zucchini Cake with Brown Sugar Icing Bliss

This Zucchini Cake with Brown Sugar Icing is moist, delicious, and wonderfully nostalgic, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 large Eggs Provide structure and moisture.
  • 1.5 cups White Sugar Substitute with coconut sugar for a lower glycemic option.
  • 1 teaspoon Pure Vanilla Extract Opt for pure vanilla for a richer taste.
  • 1 cup Neutral Oil Keeps the cake moist; applesauce or melted butter work well.
  • 2 teaspoons Baking Powder Ensure fresh for best results.
  • 1 teaspoon Baking Soda Ensure fresh for best results.
  • 1 teaspoon Table Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Adjust to your taste preferences.
  • 2 cups All-Purpose Flour For a healthier twist, try whole wheat flour.
  • 2 cups Drained Shredded Zucchini Drain thoroughly to prevent soggy texture.
For the Brown Sugar Icing
  • 1/2 cup Unsalted Butter Adds richness to the frosting.
  • 1 cup Packed Brown Sugar Light brown sugar works as a substitute.
  • 1/4 teaspoon Kosher Salt Enhances the frosting flavor.
  • 1/4 cup Whole Milk Almond or oat milk makes a great non-dairy substitute.
  • 2 cups Powdered Sugar You can make your own from granulated sugar.
  • 1 teaspoon Vanilla Essence Quality extracts make a big difference.

Equipment

  • 9 x 13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
  2. Grate the zucchini and drain it thoroughly using a clean kitchen towel.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, combine eggs, sugar, oil, and vanilla extract, and mix until smooth.
  5. Fold the dry mixture into the wet mixture until just combined.
  6. Gently fold in the drained zucchini.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for approximately 35 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan on a wire rack for about 1 hour.
  10. For the icing, cream butter and brown sugar until light and fluffy; add milk and powdered sugar until smooth.
  11. Once completely cooled, frost the cake with the brown sugar icing.
  12. Slice and serve at room temperature, optionally with vanilla ice cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure to drain the zucchini thoroughly for optimal cake texture.

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