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Homemade Zucchini Cake With Brown Sugar Icing

A moist and flavorful zucchini cake topped with luscious brown sugar icing, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups finely grated zucchini (about 2 medium zucchinis)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
For the Brown Sugar Icing
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Wash the zucchinis and then grate them finely. Squeeze out some excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, combine the sugar, eggs, and vegetable oil. Beat until smooth, then add the grated zucchini and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Icing
  1. In a saucepan, melt the butter over low heat. Add the brown sugar and milk, stirring until dissolved.
  2. Remove from heat and let cool for a few minutes, then whisk in the vanilla extract and powdered sugar until smooth.
  3. Allow the cake to cool completely before drizzling with the icing. Cut into slices and serve.

Notes

For a twist, substitute half of the granulated sugar with coconut sugar. Use freshly grated zucchini for better moisture. Store in an airtight container for up to 5 days or freeze for up to 3 months.