Zucchini Cake Brown Sugar Icing (Printable)
Moist zucchini cake with warm spices and a buttery brown sugar icing—ideal with coffee or a sweet wine.
# 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
→ 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 oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat together vegetable oil, granulated sugar, and brown sugar until well blended. Add eggs one at a time, mixing thoroughly after each addition. Blend in yogurt and vanilla extract.
04 - Fold grated zucchini into wet mixture, then add the dry ingredients, stirring just until combined. Gently fold in chopped nuts if desired.
05 - Spread batter evenly into prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack.
07 - In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; cook, stirring constantly, until sugar dissolves and mixture comes to a gentle boil. Simmer gently for 1 minute. Remove from heat and allow to cool 5 minutes.
08 - Whisk powdered sugar and vanilla extract into cooled mixture until icing is smooth and spreadable.
09 - Spread icing evenly over completely cooled cake. Allow icing to set before slicing and serving.
# Helpful Tips:
01 -
- The brown sugar icing seeps into every nook, making each bite extra indulgent.
- You’d never guess the cake is laced with zucchini—it’s beloved by dessert skeptics and veggie fans alike.
02 -
- The first time, I rushed cooling and my icing slid right off—patience here is non-negotiable.
- Squeezing the grated zucchini in a towel removes just enough moisture without drying it out, making the texture spot-on every time.
03 -
- Weighing the flour guarantees a perfect crumb every time—keep a digital scale nearby.
- The icing sets beautifully if you pour it while it’s still a bit warm but not hot, so time your mixing accordingly.