This delightful zucchini cake with brown butter frosting is a wonderful way to incorporate veggies into a sweet treat. It’s moist, flavorful, and the frosting adds a rich and creamy touch that makes it truly irresistible. Perfect for gatherings or a cozy afternoon at home, this cake will surely become a favorite!
Why make this recipe
Zucchini cake is a delightful way to enjoy a dessert that feels indulgent yet includes a hidden vegetable. The spices and flavors blend beautifully, and the brown butter frosting elevates the experience to something special. Whether you’re celebrating a special occasion or just want a tasty snack, this cake is a fantastic choice.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 2/3 cup neutral oil
- 3 large eggs (room temperature)
- 1/3 cup full-fat sour cream
- 2 tsp vanilla essence
- 1 1/4 cups zucchini (finely shredded and lightly blotted)
- 6 tbsp unsalted butter (browned and solidified)
- 6 tbsp cream cheese (softened)
- 2 cups icing sugar (sifted)
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
How to make it
- Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it lightly.
- In a bowl, combine the flour, ground cinnamon, baking powder, sea salt, baking soda, ground nutmeg, and ground ginger. Whisk these dry ingredients together until well mixed.
- In a separate large bowl, mix the granulated sugar and neutral oil until combined.
- Add the room temperature eggs to the sugar mixture, one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla essence until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the finely shredded zucchini, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting: In a bowl, beat the browned butter and softened cream cheese until smooth.
- Gradually add the sifted icing sugar, mixing until it’s light and creamy.
- Stir in the vanilla extract, kosher salt, and ground cinnamon until fully combined.
- Once the cake is completely cooled, spread the brown butter frosting evenly over the top.
How to serve it
Slice the cake into generous pieces and serve it on a platter. It pairs beautifully with a hot cup of coffee or tea, making it perfect for afternoon gatherings or dessert.
How to store it
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving, if you prefer it that way.
Helpful tips
- Lightly blot the shredded zucchini before adding it to the batter to remove excess moisture, which helps prevent a soggy cake.
- For a richer flavor, you can use brown sugar instead of granulated sugar.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Optional variations
- Add chopped nuts, such as walnuts or pecans, for extra texture.
- Mix in chocolate chips for a delightful chocolaty twist.
- Replace some of the zucchini with finely shredded carrots for a unique flavor combination.
Frequently asked questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before using to avoid excess moisture.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, continue baking and check again after a few minutes.
What can I use if I don’t have sour cream?
You can substitute sour cream with plain yogurt, buttermilk, or a dairy-free alternative if necessary.
