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.
Ingredients
Scale
For the zucchini cake:
- 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
For the brown sugar frosting:
- 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
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Zucchini Cake, Brown Sugar Icing, Dessert, Baking, Vegetarian
