Name: Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 large eggs, beaten; 2 cups white sugar; 3 tsp pure vanilla extract; 3/4 cup neutral oil (such as vegetable); 2 tsp baking powder; 1 tsp baking soda; 1 tsp table salt; 2 tsp ground cinnamon; 2 cups all-purpose flour; 2 cups drained shredded zucchini; 1/2 cup unsalted butter; 2/3 cup packed brown sugar; 1/4 tsp kosher salt; 1/4 cup whole milk; 2 1/2 cups powdered sugar; 1 1/2 tsp vanilla essence

Jump to Recipe

Moist, warmly spiced, and topped with a luscious brown sugar icing that drips down the sides in silky ribbons, this Sweet Glazed Zucchini Cake with Brown Sugar Icing is truly the ultimate treat for anyone who loves a crowd-pleasing dessert with a twist. Fresh zucchini keeps the crumb marvelously tender while the warm flavors of cinnamon and vanilla shine through in every bite. The showstopping brown sugar glaze sets up just right, creating a dreamy, glossy finish that makes each slice irresistible. Whether you’re a seasoned baker or it’s your first foray into vegetable-based cakes, this recipe is sure to become a cherished favorite at any family gathering, potluck, or (let’s be honest!) just because you deserve a sweet pick-me-up.

Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Glazed Zucchini Cake with Brown Sugar Icing lies in how simple, pantry-friendly ingredients combine to create something extraordinary. Each one plays a vital role, adding moisture, structure, or flavor. Here’s what you need and why:

Eggs: Beaten eggs provide structure and ensure the cake rises beautifully.
White Sugar: Sweetens the cake and creates a tender crumb.
Pure Vanilla Extract: Adds aromatic warmth and depth that pairs wonderfully with zucchini and spice.
Neutral Oil (such as vegetable): Makes the cake moist without overpowering the flavor.
Baking Powder & Baking Soda: Both leaveners work together to give your cake the perfect lift.
Table Salt: Balances the sweetness and enhances the overall flavor.
Ground Cinnamon: The secret spice! Brings cozy, nostalgic warmth to every bite.
All-Purpose Flour: The base of your batter, giving the cake structure while letting the zucchini shine.
Drained Shredded Zucchini: The star ingredient—it adds moisture and a subtle earthiness without making the cake taste “green.”
Unsalted Butter (for the icing): Gives the glaze a creamy, luscious consistency.
Packed Brown Sugar: The heart of the icing, lending a lovely caramel-like sweetness.
Kosher Salt (for the icing): Rounds out the flavors and enhances the icing’s depth.
Whole Milk: Helps create a silky smooth glaze that sets beautifully on top of the cake.
Powdered Sugar: Thickens and sweetens the icing to perfection.
Vanilla Essence: An extra touch of comforting flavor in the icing itself.

How to Make Sweet Glazed Zucchini Cake with Brown Sugar Icing

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil—this guarantees your cake will release easily, keeping all those golden edges perfectly intact.

Step 2: Grate and Drain the Zucchini

Grab your zucchini and grate it on the coarse side of a box grater over a clean kitchen towel. This ensures the pieces are big enough to add texture but small enough to melt into the crumb. Once grated, bundle it up in the towel and give it a good twist over the sink to squeeze out as much excess liquid as possible. This step keeps the cake from getting soggy—measure out exactly 2 cups of the drained zucchini and set it aside.

Step 3: Mix the Dry Ingredients

In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until thoroughly blended. This helps ensure the rising agents and spices are distributed evenly throughout the cake, so each bite is consistent and full of flavor.

Step 4: Prepare the Batter

In a large mixing bowl, beat the eggs until well combined, then whisk in the white sugar, vanilla extract, and oil. Once everything looks smooth and glossy, gradually stir in the dry ingredients from Step 3. The batter will be thick, but that’s exactly what you want for a sturdy-yet-moist cake. Fold in your shredded and drained zucchini, mixing just until combined—you’ll see flecks of green, which bake up beautifully.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven on the bottom rack and bake for about 35 minutes. The kitchen will fill with the most amazing aroma! When the cake is golden and a toothpick comes out clean from the center, it’s done. Allow the cake to cool completely in the pan before you think about icing; patience is key for the glaze to set properly.

Step 6: Make the Brown Sugar Glaze

In a medium saucepan over medium heat, melt your unsalted butter, then stir in the packed brown sugar and a pinch of kosher salt. Whisk until the mixture is smooth and bubbling gently. Pour in the whole milk and bring to just a simmer while stirring—once thoroughly blended, remove from heat. Slowly whisk in the powdered sugar and vanilla essence until your icing is glossy and pourable. Let it cool slightly, then drizzle generously over your cooled cake. The glaze will set with a beautiful shine, making this Sweet Glazed Zucchini Cake with Brown Sugar Icing look absolutely bakery-worthy.

How to Serve Sweet Glazed Zucchini Cake with Brown Sugar Icing

Garnishes

While this cake is an absolute star all on its own, a few thoughtful garnishes can take it to the next level. Try a modest sprinkle of chopped toasted pecans or walnuts over the glaze for crunch and contrast. A light dusting of cinnamon or a scattering of edible flowers makes each slice look extra-special—especially for celebrations!

Side Dishes

Pair your Sweet Glazed Zucchini Cake with Brown Sugar Icing with bright, fresh sides to balance the sweetness. Fresh berries or a fruit salad add a pop of color and freshness, while a dollop of softly whipped cream ups the indulgence factor. For a cozier touch, offer mugs of vanilla chai or cinnamon-spiced coffee alongside.

Creative Ways to Present

Dress up your presentation by cutting the cake into bite-sized squares for a dessert platter, or serve in elegant wedges on pretty plates for dinner parties. You can even bake it in a bundt pan for a stunning centerpiece. If you’re feeling playful, try stacking thin slices between layers of whipped cream for a “cake parfait” that’s as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled Sweet Glazed Zucchini Cake with Brown Sugar Icing tightly in plastic wrap or store in an airtight container. It keeps wonderfully at room temperature for up to three days, retaining its moisture and flavor thanks to the zucchini. If your kitchen is especially warm or humid, moving it to the fridge will help maintain freshness.

Freezing

To freeze, cut the cake (with or without icing) into portions and wrap each piece individually in plastic wrap, then place in a zip-top freezer bag. The cake stays fresh for up to two months. Thaw slices overnight in the fridge or on the countertop for a quick sweet fix.

Reheating

Enjoy the Sweet Glazed Zucchini Cake with Brown Sugar Icing at room temperature, or reheat individual slices in the microwave for about 10 seconds to bring back that just-baked warmth and soften the icing. If you prefer a crisp edge, pop slices in a toaster oven for a minute or two.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can swap in up to half whole wheat flour for a slightly nuttier flavor and heartier texture. The cake may be a little denser, but it will still be delicious.

Will the cake taste like zucchini?

Not at all—in fact, the zucchini simply melts into the batter, keeping the cake moist and tender without adding any veggie flavor. It’s a great way to sneak in a little greenery!

Can I make the brown sugar icing ahead of time?

You can prepare the brown sugar icing up to 2 days in advance; just store it in the fridge in an airtight container. Before pouring over the cake, gently reheat until it’s spreadable and smooth.

How do I know when the cake is done baking?

Look for a golden top and set edges. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached—test at 35 minutes, and add a few extra minutes if needed.

Can I add nuts or chocolate chips to the batter?

Of course! Fold in up to a cup of chopped toasted nuts or chocolate chips right before baking to add crunch or extra decadence to your Sweet Glazed Zucchini Cake with Brown Sugar Icing.

Final Thoughts

If you’re searching for a cake that wows both at the table and on the taste buds, you simply have to try Sweet Glazed Zucchini Cake with Brown Sugar Icing. Every bite is soft, spiced, and perfectly sweet, topped with a fudge-like glaze nobody can resist. Gather your ingredients and treat yourself—you’ll be making this one again and again!

Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe

★★★★★

4.8 from 23 reviews

Author: Zoe
Total Time: 1 hour 55 minutes
Yield: 1 9×13-inch cake 1x
Diet: Vegetarian

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Description

This Sweet Glazed Zucchini Cake with Brown Sugar Icing is a delightful and moist dessert that perfectly balances the sweetness of the cake with the rich brown sugar frosting. The addition of shredded zucchini adds a lovely texture and subtle flavor to this classic cake recipe.

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil to prevent the cake from sticking.
Step 2: Grate and Drain the Zucchini
Using the coarse side of a grater, grate two small to medium zucchinis over a clean tea towel. Fold the towel around the shredded zucchini and twist tightly over the sink to squeeze out as much excess liquid as possible. Measure out 2 cups of the drained shredded zucchini and set aside.
Step 3: Mix the Dry Ingredients
In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until they’re well combined. Set aside for later use.
Step 4: Prepare the Batter
In a large mixing bowl, beat the eggs until well combined, then whisk in the white sugar, vanilla extract, and oil. Once the wet ingredients are smooth, add the dry ingredients from Step 3 and mix until a thick batter forms. Fold in the drained shredded zucchini and stir until just combined.
Step 5: Bake the Cake
Pour the batter into the greased pan, spread it evenly, and bake for about 35 minutes at 350°F. Let the cake cool completely before adding the frosting.

Notes

You can add chopped nuts or raisins to the cake batter for extra texture and flavor.
Make sure to thoroughly drain the shredded zucchini to prevent excess moisture in the cake.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American