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Sweet Glazed Zucchini Cake with Brown Sugar Icing

A moist and comforting cake featuring zucchini and topped with a rich brown sugar icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 and squeezed to remove excess liquid
For the Brown Sugar Icing
  • 1/2 cup unsalted butter Melted
  • 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 two medium zucchinis using the coarse side of a grater. Squeeze out the excess liquid using a clean tea towel and measure out 2 cups of drained shredded zucchini.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Baking the Cake
  1. In a large bowl, beat the eggs, then whisk in sugar, vanilla extract, and oil until smooth.
  2. Add the dry ingredients and mix until thick batter forms. Fold in the drained shredded zucchini.
  3. Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes, or until golden and a toothpick comes out clean.
  4. Let the cake cool completely in the pan for about 1 hour before frosting.
Making the Icing
  1. In a saucepan, melt the butter with brown sugar and salt. Stir in whole milk and bring to a boil.
  2. Remove from heat and mix in powdered sugar and vanilla essence until smooth. Spread over the cooled cake.

Notes

Slice it thick and serve warm for melty icing or chilled for a denser slice. Garnish with toasted pecans or a quick dusting of cinnamon. Store covered at room temperature for up to 2 days, or refrigerate for longer storage. The glaze can be warmed if it thickens.