Name: Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe

If you love a moist, spice-kissed cake topped with creamy, caramel-sweet icing, Sweet Glazed Zucchini Cake with Brown Sugar Icing will absolutely win your heart. This cozy classic weaves fresh zucchini into a tender crumb, balancing mellow sweetness and gentle warmth, then crowns it all with a glossy brown sugar frosting. Whether you’re searching for the perfect summer bake or seeking a crowd-pleasing treat for any season, this recipe is sure to become a cherished favorite in your dessert repertoire.

Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Glazed Zucchini Cake with Brown Sugar Icing is how a handful of pantry staples and some fresh zucchini create extraordinary flavors and textures. Each ingredient plays its part, from spice and sweetness to rich moisture and the irresistible icing atop.

Eggs: Give structure and essential richness, ensuring your cake is fluffy and tender.
White Sugar: Adds pure, clean sweetness that lets the spices and zucchini shine through.
Pure Vanilla Extract: Enhances everything with a soft, fragrant note.
Neutral Oil (such as vegetable): Keeps the cake incredibly moist without overpowering flavors.
Baking Powder: Lifts the cake for a light, airy texture.
Baking Soda: Balances acidity and deepens browning for a beautiful crumb.
Table Salt: Brightens and balances sweetness; don’t skip it!
Ground Cinnamon: Infuses the crumb with cozy, spicy warmth.
All-Purpose Flour: Provides structure and stability without heaviness.
Drained Shredded Zucchini: The secret to moisture and a subtle earthy lift.
Unsalted Butter (for the icing): Lends richness and melds the icing together beautifully.
Packed Brown Sugar: The base of the icing, bringing hints of molasses and caramel.
Kosher Salt (for the icing): Layers extra flavor and balances the sweetness.
Whole Milk: Smooths the icing to silky perfection.
Powdered Sugar: Thickens and sweetens the frosting, so it spreads like a dream.
Vanilla Essence: Rounds off the icing with another kiss of warmth.

How to Make Sweet Glazed Zucchini Cake with Brown Sugar Icing

Step 1: Prepare the Oven and Pan

First things first: preheat your oven to 350°F (175°C). There’s nothing sadder than forgetting to preheat and having to wait! Grease a 9 x 13-inch baking pan with nonstick spray or a thin brush of oil. This step makes sure your Sweet Glazed Zucchini Cake with Brown Sugar Icing slides out easily in perfect slices later.

Step 2: Grate and Drain the Zucchini

Take out two small or medium zucchinis and grate them using the coarse side of a box grater. Place the shreds in a clean tea towel and twist it tightly over your sink—the aim is to wring out as much liquid as you possibly can. Dry zucchini means a cake that’s lush, not soggy. Once drained, measure out 2 full cups and set aside.

Step 3: Mix the Dry Ingredients

In a small bowl, whisk together your flour, baking powder, baking soda, table salt, and ground cinnamon. Combining them now ensures everything is distributed evenly, avoiding random bursts of salt or clumps of leaveners. Set this bowl aside for a moment.

Step 4: Prepare the Batter

Grab a large mixing bowl and beat those eggs until smooth and frothy. Whisk in the sugar, vanilla extract, and oil until everything blends together into a luscious golden base—the perfect starting point for a moist cake. Gently stir in your pre-mixed dry ingredients, then fold in the drained zucchini. Stir just until incorporated to keep the crumb extra tender.

Step 5: Bake the Cake

Pour your batter into the prepared pan and use a spatula to spread it into an even layer. Slide it onto the bottom rack of your preheated oven. Bake about 35 minutes, or until the top turns golden and a toothpick inserted comes out clean. Resist the urge to frost too soon—let it cool in the pan for about an hour.

Step 6: Make the Brown Sugar Icing

Once the cake is completely cool, melt butter in a saucepan over medium heat. Add brown sugar and salt, stirring constantly until smooth and the sugar dissolves—about 2 minutes. Pour in the milk, bring just to a simmer, and remove from heat. Whisk in powdered sugar and vanilla essence until the icing is glossy and thick enough to spread. Pour over the cooled cake and use a spatula to coax it into every corner. Let the icing set before slicing and serving.

How to Serve Sweet Glazed Zucchini Cake with Brown Sugar Icing

Garnishes

For an extra pop of color and flavor, try adding a sprinkle of toasted pecans or walnuts on top of the icing. You can even add a dusting of ground cinnamon or a handful of shredded coconut right after glazing. These little touches elevate Sweet Glazed Zucchini Cake with Brown Sugar Icing from comfort food to “wow” status.

Side Dishes

This cake is delightful all by itself, but if you’d like to round out a dessert buffet, serve with a scoop of vanilla bean ice cream or a spoonful of whipped cream. A mug of strong coffee or a cup of chai pairs beautifully with the warm spices in the cake. It’s the perfect centerpiece for a summer garden party or a cozy fall tea.

Creative Ways to Present

For a fun twist, cut the cake into small squares for easy party bites or wrap individual pieces in parchment and string for picnic treats. Layer slices with strawberries and whipped cream in glass jars for a sweet trifle, or stack cubes on a serving platter with toothpicks for fuss-free entertaining. The glossy brown sugar icing gives Sweet Glazed Zucchini Cake with Brown Sugar Icing instant star power no matter how it’s served.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Glazed Zucchini Cake with Brown Sugar Icing keeps beautifully. Simply cover the pan or transfer slices to an airtight container and store at room temperature for up to 3 days. The moisture from the zucchini and the rich icing keep every slice soft and delicious.

Freezing

If you want to prolong the magic, freeze unfrosted cake portions tightly wrapped in plastic, then a layer of foil. They’ll stay fresh for up to 2 months. Let the cake thaw at room temperature before adding the brown sugar icing for best results.

Reheating

While this cake is scrumptious at room temperature, you can gently warm slices in the microwave for about 10-15 seconds if you want to revive that “just-baked” aroma. If serving a crowd, place the whole cake (covered in foil) in a low oven (300°F) for 5-10 minutes before icing.

FAQs

Can I use zucchini with the skin on?

Absolutely! The tender skin not only saves time but adds flecks of color and nutrients. Just be sure to wash the zucchini well before grating for your Sweet Glazed Zucchini Cake with Brown Sugar Icing.

Can I substitute whole wheat flour for all-purpose?

Yes, you can swap up to half of the all-purpose flour for whole wheat. The result will be slightly denser and nuttier, which works nicely with the brown sugar icing’s deep flavors.

What’s the best way to drain zucchini?

After grating, pile the zucchini onto a clean kitchen towel, gather it up, and twist hard over the sink to get rid of excess moisture. Dry zucchini is key to a perfectly moist but not soggy cake.

How do I know when the cake is done baking?

The cake is ready when the top is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma of cinnamon and vanilla will fill your kitchen as a bonus signal!

Can I make the icing ahead of time?

You can! Prepare the brown sugar icing and store it in the fridge for up to two days. Warm gently and whisk before spreading over the cooled Sweet Glazed Zucchini Cake with Brown Sugar Icing.

Final Thoughts

There’s a certain simple joy in baking a homemade treat that delights everyone, and Sweet Glazed Zucchini Cake with Brown Sugar Icing truly delivers on every level. Give it a try the next time a craving for comforting, crowd-pleasing desserts strikes—you just might find it becomes your new go-to cake for every occasion!

Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe

★★★★★

5.1 from 11 reviews

Author: Ella
Total Time: 1 hour 30 minutes
Yield: 1 9×13-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of sweet zucchini cake topped with a luscious brown sugar icing. This recipe is a perfect balance of flavors and textures, making it a must-try for any dessert lover.

Instructions

Step 1: Prepare the Oven and Pan Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
Step 2: Grate and Drain the Zucchini Grate zucchini, drain excess liquid, and measure 2 cups.
Step 3: Mix the Dry Ingredients Combine flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Prepare the Batter Beat eggs, sugar, vanilla, and oil. Mix in dry ingredients, then fold in zucchini.
Step 5: Bake the Cake Pour batter into the pan, bake at 350°F for about 35 minutes until golden.

Notes

To enhance the flavor, you can add a handful of chopped nuts or raisins to the batter.
This cake is best served slightly warm with a scoop of vanilla ice cream on the side.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American