Moist Zucchini Cake Recipe with Brown Butter Frosting

introduction

Moist Zucchini Cake with Brown Butter Frosting is a delightful dessert that combines the rich flavors of zucchini with a creamy, nutty frosting. This cake is perfect for those who love a sweet treat that also packs in some vegetables. The moist texture and spiced taste make it a favorite among many. It’s simple to make and great for gatherings. You’ll enjoy the way the brown butter frosting complements the cake, bringing all the flavors together beautifully. If you’re looking for another delicious cake recipe, consider checking out this salted caramel Kentucky butter cake recipe.

why make this recipe

There are many reasons to make this Moist Zucchini Cake. First, it’s an excellent way to use fresh zucchini from your garden or the market. The cake is not only delicious but also offers a unique twist on traditional cakes. The spices enhance the flavor, and the brown butter frosting adds a special touch. Plus, the cake is perfect for any occasion, from birthday parties to casual family dinners.

how to make Moist Zucchini Cake

Ingredients:

• 2 cups grated zucchini (about 300g), fresh and unpeeled
• 2 cups all-purpose flour (240g), sifted
• 1 cup granulated sugar (200g)
• 3/4 cup vegetable oil (180ml)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional, 60g)

For the Brown Butter Frosting:

• 1/2 cup unsalted butter (115g)
• 2 cups powdered sugar (240g)
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream (30-45ml)
• A pinch of salt

Directions:

1. Prep Your Zucchini (10 minutes): Grate 2 cups of zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture—do not over-squeeze to keep the cake moist.
2. Mix Dry Ingredients (5 minutes): In a large bowl, sift together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, and 1/2 teaspoon salt.
3. Combine Wet Ingredients (5 minutes): In another bowl, whisk together 3/4 cup vegetable oil, 1 cup granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract until smooth and slightly thickened.
4. Mix Wet and Dry (5 minutes): Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Fold in the grated zucchini and optional walnuts.
5. Bake the Cake (40-45 minutes): Pour batter into a prepared 9×13-inch pan and smooth the top. Bake at 350°F (175°C) for 40-45 minutes until a toothpick inserted in the center comes out clean or with a few crumbs.
6. Cool Completely (30 minutes): Let the cake cool in the pan on a wire rack before frosting.
7. Make the Brown Butter Frosting (10 minutes): In a small saucepan, melt 1/2 cup unsalted butter over medium heat, stirring constantly until golden brown and nutty. Pour into a mixing bowl and cool for 5 minutes. Add 2 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 2 tablespoons milk. Beat until smooth and fluffy, adding more milk if needed.
8. Frost the Cake (5 minutes): Spread the brown butter frosting evenly over the cooled cake with a spatula.

how to serve Moist Zucchini Cake

This cake can be served as a delightful dessert at any gathering. For a more decorative touch, slice the cake into squares and dust with powdered sugar before serving. A dollop of whipped cream or a scoop of vanilla ice cream can also make a great addition!

how to store Moist Zucchini Cake

To store leftovers, keep the cake covered at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. Make sure to keep it in an airtight container to maintain freshness. If you need to store it longer, consider freezing it without frosting for up to 3 months.

tips to make Moist Zucchini Cake

1. Don’t skip squeezing the zucchini: Removing excess moisture helps keep the cake from becoming soggy.
2. Use freshly grated zucchini: Fresh zucchini will give the best flavor and texture.
3. Adjust spices to your taste: Feel free to add more cinnamon or even nutmeg if desired.
4. Chill the frosting before applying: This can help it set better on the cake.

variation

You can add different nuts like pecans or even chocolate chips for an extra treat. For a healthier option, try replacing half of the granulated sugar with honey or maple syrup.

FAQs

1. Can I make this cake gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend in the same measurement.

2. Can I add other ingredients?
   Absolutely! You can mix in dried fruits or chocolate chips for added flavor.

3. How do I know when the cake is done?
   A toothpick inserted into the center of the cake should come out clean or with few crumbs when it’s fully baked.

Moist Zucchini Cake with Brown Butter Frosting

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful dessert that combines rich zucchini flavors with creamy, nutty brown butter frosting.

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 300g), fresh and unpeeled
• 2 cups all-purpose flour (240g), sifted
• 1 cup granulated sugar (200g)
• 3/4 cup vegetable oil (180ml)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional, 60g)
• 1/2 cup unsalted butter (115g, for frosting)
• 2 cups powdered sugar (240g, for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2–3 tablespoons milk or cream (30-45ml, for frosting)
• A pinch of salt (for frosting)

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Instructions

1. Prep Your Zucchini (10 minutes): Grate 2 cups of zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel.
2. Mix Dry Ingredients (5 minutes): In a bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
3. Combine Wet Ingredients (5 minutes): In another bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
4. Mix Wet and Dry (5 minutes): Slowly add the dry mixture to the wet mixture, folding in the grated zucchini and optional walnuts.
5. Bake the Cake (40-45 minutes): Pour batter into a prepared pan and bake at 350°F (175°C) for 40-45 minutes until a toothpick comes out clean.
6. Cool Completely (30 minutes): Allow the cake to cool in the pan on a wire rack.
7. Make the Brown Butter Frosting (10 minutes): Melt unsalted butter in a saucepan until golden brown, then mix with powdered sugar, vanilla, salt, and milk until smooth.
8. Frost the Cake (5 minutes): Spread the frosting evenly over the cooled cake.

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Notes

Squeeze excess moisture from zucchini to prevent sogginess. Use freshly grated zucchini for best flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 24g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg