Zucchini Cake Brown Sugar Icing (Print Version)
Moist zucchini cake with grated squash, warm spices, and a buttery brown sugar icing—ideal for dessert or tea.
# 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 (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
# Steps:
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 thoroughly combined. Add eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla extract.
04 - Fold grated zucchini into the wet mixture. Gradually add the dry ingredients, mixing until just combined. Gently fold in the chopped nuts, if using.
05 - Spread the batter evenly into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the 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, and continue stirring until sugar dissolves and mixture reaches a gentle boil. Boil for 1 minute. Remove from heat and let cool 5 minutes.
08 - Whisk in powdered sugar and vanilla extract until smooth and spreadable.
09 - Spread icing evenly over the cooled cake and allow icing to set before slicing.
# Expert Tips:
01 -
- You get a sumptuously soft cake that keeps its freshness for days—no dry slices here.
- The brown sugar icing marries buttery richness with a grown-up sweetness that feels like a little secret treat.
02 -
- If you rush and add icing to a warm cake, it’ll slide right off—learned that the sticky way.
- Switching to freshly grated nutmeg made the flavors sing and transformed the cake from good to unforgettable.
03 -
- Line the pan with parchment for fuss-free removal and neat edges on every piece.
- Bloom the spices by rubbing them into the sugar—a small touch, but it brings out even more aroma.