Zucchini Cake Brown Sugar Icing (Print Version)
Moist zucchini cake with grated squash and nuts, topped with buttery brown sugar icing for a sweet treat.
# What You'll Need:
→ Zucchini Cake Base
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 (optional)
→ 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
# How to Cook:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing thoroughly after each addition. Incorporate plain yogurt or sour cream and vanilla extract.
04 - Stir grated zucchini into wet mixture. Fold in dry ingredients just until combined. If desired, gently fold in chopped nuts.
05 - Spread batter evenly in prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
06 - Allow cake to cool fully in the pan placed on a wire rack.
07 - In a small saucepan, melt unsalted butter over medium heat. Add brown sugar and milk, stirring until sugar dissolves and mixture comes to a gentle boil. Boil for 1 minute, remove from heat, and let cool for 5 minutes.
08 - Whisk in powdered sugar and vanilla until smooth and spreadable.
09 - Spread icing over cooled cake and allow it to set before slicing.
# Expert Advice:
01 -
- The brown sugar icing adds a rich, caramel whisper to the moist crumb underneath
- It uses up extra zucchini without a hint of vegetable flavor, making every slice a surprise crowd-pleaser
02 -
- Adding icing before the cake cools makes it melt off the top—patience rewarded me with a picture-perfect finish eventually.
- Using full-fat yogurt or sour cream keeps the cake ultra-moist, while low-fat versions made it a bit crumbly.
03 -
- Use room temperature eggs and yogurt for the easiest mixing and best crumb.
- Add a pinch of salt to the icing for a deeper, more balanced flavor—it’s my secret touch.