Zucchini Cake Recipe - Easy & Flavorful Zucchini Cake with Brown Butter Cream Cheese Frosting
This easy zucchini cake is packed with cinnamon, brown sugar, and vanilla flavors, offering a moist texture that pairs perfectly with lusciously smooth brown butter cream cheese frosting. It's an ideal dessert for any occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil or a neutral oil like avocado or canola
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 1 cup unsweetened applesauce or mashed banana for a fun twist!
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups shredded zucchini no need to peel or blot!
For the Frosting:
- ¼ cup unsalted butter for browning
- 8 ounces full-fat cream cheese softened
- 2 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prep Like a Pro: Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking pan. Pro tip: Use a glass pan if you want easy cleanup or a metal one with a lid for transporting leftovers.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside while you tackle the wet ingredients.
- Combine the Wet Ingredients: In another bowl, whisk the oil, sugars, applesauce, eggs, and vanilla until smooth. Pour this mixture into the dry ingredients and stir until just combined. Don’t overmix—your batter should have a few lumps.
- Fold in the Zucchini: Grab your shredded zucchini (no peeling or blotting required!) and gently fold it into the batter. The zucchini might make the batter look a little green—that’s totally normal.
- Bake to Perfection: Pour the batter into your prepared pan and spread it evenly. Pop it in the oven for 45–50 minutes. Around the 30-minute mark, loosely cover the cake with foil to prevent over-browning. When a toothpick comes out clean, you’re good to go!
- Brown the Butter (The Secret Sauce!): While the cake cools, melt your butter in a light-colored skillet over medium heat. Stir constantly until it turns golden-brown and smells nutty. Pour it into a bowl and chill until solidified.
- Whip Up the Frosting: Beat the solidified brown butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt, and mix until fluffy. Spread this dreamy frosting over the cooled cake.
Notes
- Make Ahead & Freezing Instructions : Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving. Continue with step 6.
- Special Tools : Box Grater | 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand Mixer) | Light-Colored Skillet | Silicone Whisk | Icing Spatula.
- Quarter Sheet Pan : Recommended pans include a glass 9×13-inch pan or a metal pan with a lid.
- Oil Replacement : Vegetable oil is recommended; alternatives include avocado oil or canola oil. Avoid melted butter as it makes the cake dry.
- Applesauce Alternatives : Unsweetened applesauce is best; mashed banana or canned crushed pineapple can be used but will alter the flavor.
- Brown Butter : Refer to the detailed guide on how to brown butter.
- Layer Cake : Grease three 8-inch or 9-inch round cake pans, line with parchment paper, and divide batter. Bake for about 26–32 minutes.
- Bundt Cake : Fits into a greased 10-cup or larger Bundt pan. Bake at 350°F (177°C) for 55–70 minutes.
- Cupcakes : Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 3 dozen.