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Sweet Glazed Zucchini Cake with Brown Sugar Icing

Irresistible Sweet Glazed Zucchini Cake with Brown Sugar Icing

This Sweet Glazed Zucchini Cake with Brown Sugar Icing transforms zucchini into a delightful and moist dessert that’s easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Use medium eggs if large are unavailable.
  • 2 cups White Sugar Can substitute half with brown sugar for added moisture.
  • 1 tbsp Pure Vanilla Extract Imitation vanilla can be used in a pinch.
  • 1 cup Neutral Oil Can substitute with melted coconut oil or applesauce.
  • 2 tsp Baking Powder Make sure it is fresh for best results.
  • 1 tsp Baking Soda Ensure correct measurement for proper rising.
  • 1 tsp Table Salt Balances sweetness and enhances flavors.
  • 1 tsp Ground Cinnamon Can reduce for a milder flavor.
  • 3 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 2 cups Drained Shredded Zucchini Medium zucchini preferred; ensure excess moisture is squeezed out.
For the Brown Sugar Frosting
  • 1/2 cup Unsalted Butter Salted butter can be used, omit additional salt.
  • 1 cup Packed Brown Sugar White sugar can be used as an alternative.
  • 1/4 tsp Kosher Salt Standard table salt can replace it if necessary.
  • 1/4 cup Whole Milk Non-dairy milk can be substituted.
  • 2 cups Powdered Sugar Ensure no lumps.
  • 1 tsp Vanilla Essence Use almond extract for a different twist.

Equipment

  • 9 x 13-inch baking pan
  • Mixing bowls
  • Spatula
  • Whisk
  • Grater
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
  2. Grate medium zucchini until you have about two cups, then squeeze out excess moisture.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large mixing bowl, beat the eggs, then add white sugar, pure vanilla extract, and neutral oil. Mix until smooth.
  5. Gradually mix dry ingredients into the wet mixture until just combined. Fold in the drained shredded zucchini.
  6. Pour the batter into the greased baking pan and bake for approximately 35 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 1 hour.
  8. Melt unsalted butter in a saucepan, then mix in packed brown sugar and kosher salt. Stir until smooth.
  9. Once cooled, whisk in whole milk, powdered sugar, and vanilla essence until smooth.
  10. Pour the brown sugar icing over the cooled cake, spreading it evenly.
  11. Slice the cake into generous pieces and serve with ice cream or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Squeeze out excess moisture from the shredded zucchini and let the cake cool completely before adding icing.

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