Go Back
–+ servings
Sweet Glazed Zucchini Cake with Brown Sugar Icing

Sweet Glazed Zucchini Cake with Brown Sugar Icing Delight

This Sweet Glazed Zucchini Cake with Brown Sugar Icing is a moist, family-friendly dessert that masks zucchini's earthy taste with a sweet twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 large Eggs Can substitute with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan option.
  • 1 cup White Sugar Reduce for less sweetness or substitute with coconut sugar.
  • 1 tbsp Pure Vanilla Extract Almond extract can be used for a unique twist.
  • 1 cup Neutral Oil (Vegetable) Canola or melted coconut oil are good alternatives.
  • 2 tsp Baking Powder Ensure it is fresh for best results.
  • 1 tsp Baking Soda Ensure it is fresh for best results.
  • 1 tsp Table Salt Sea salt can serve as a substitute.
  • 1 tsp Ground Cinnamon Nutmeg can be used for an alternative flavor.
  • 2 cups All-Purpose Flour Can swap with whole wheat flour or gluten-free flour.
  • 2 cups Drained Shredded Zucchini Grated carrots can be used for a twist.
For the Brown Sugar Icing
  • 1/2 cup Unsalted Butter Can be switched with plant-based butter for a vegan alternative.
  • 1 cup Brown Sugar White sugar can be used, but it alters the flavor.
  • 1/4 tsp Kosher Salt Regular table salt is a suitable substitute.
  • 1/4 cup Whole Milk Any plant-based milk can replace it.
  • 2 cups Powdered Sugar Can be replaced with a sugar alternative for a low-sugar option.
  • 1 tsp Vanilla Essence Bourbon vanilla adds a rich taste.

Equipment

  • Oven
  • 9 x 13-inch baking pan
  • Mixing bowls
  • whisk
  • Spatula
  • Coarse grater

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 enough zucchini to yield 2 cups after draining and squeeze out excess moisture.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large bowl, beat together the eggs, white sugar, pure vanilla extract, and neutral oil until smooth and creamy.
  5. Gradually mix in the dry ingredients and gently fold in the drained zucchini.
  6. Pour the batter into the greased pan, spreading it evenly.
  7. Bake for approximately 35 minutes or until golden brown and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure to drain the zucchini properly and do not overmix the batter. Experiment with flavor variations by adding nuts or chocolate chips.

Tried this recipe?

Let us know how it was!