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Sweet Glazed Zucchini Cake with Brown Sugar Icing

This moist and spiced zucchini cake is topped with a delicious brown sugar icing, making it a delightful twist on classic desserts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 large 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 Grated zucchini should be squeezed to remove excess moisture.
Icing Ingredients
  • 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

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking pan with nonstick spray or oil.
  2. Grate 2 small to medium zucchinis, then squeeze out excess liquid and measure out 2 cups of drained shredded zucchini.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large bowl, beat eggs, then mix in sugar, vanilla extract, and oil until smooth.
  5. Add dry ingredients to the wet ingredients to form a thick batter, then fold in the drained shredded zucchini.
  6. Pour the batter into the greased pan and bake for about 35 minutes or until golden and a toothpick comes out clean.
Icing
  1. In a bowl, cream together the butter, brown sugar, and kosher salt.
  2. Add milk, then gradually mix in powdered sugar and vanilla until smooth.
  3. Frost the cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days; icing will soften into a perfect sticky coat. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months.