Zucchini Cake Brown Sugar Icing (Print View)
A tender, spiced zucchini cake studded with grated squash and nuts, topped with a silky brown sugar icing.
# 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
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - With an electric mixer or whisk in a separate large bowl, beat together vegetable oil, granulated sugar, and brown sugar until fully incorporated. Add eggs one at a time, mixing thoroughly after each. Stir in plain yogurt or sour cream and vanilla extract until smooth.
04 - Stir finely grated zucchini into wet mixture. Gradually fold in dry ingredients until just combined. If desired, add chopped nuts.
05 - Spread batter evenly in prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow cake to cool completely in the pan on a wire rack.
07 - In a saucepan over medium heat, melt butter. Add brown sugar and milk, stirring until dissolved. Bring mixture to a gentle boil and cook for 1 minute. Remove from heat and let cool for 5 minutes.
08 - Add powdered sugar and vanilla extract to the saucepan. Whisk until smooth and spreadable.
09 - Spread icing evenly over cooled cake. Allow icing to set before slicing for serving.
# Insider Tips:
01 -
- If you've never had cake that stays soft for days, this one will surprise you and your sweet tooth.
- The brown sugar icing steals the show every single time—there's no resisting a second slice.
02 -
- Rushing the cooling phase will leave you with icing that slides right off—trust me, I learned the messy way.
- Toast your nuts before adding; it adds a nutty complexity that raw nuts just never offer.
03 -
- Never skip sifting powdered sugar for the icing—those sneaky lumps will show.
- Add a pinch of freshly ground nutmeg right into the icing for an unexpected twist.