Best Zucchini Cake Recipe with Brown Sugar Icing

Best Zucchini Cake Recipe with Brown Sugar Icing || The most perfect vanilla and cinnamon spiced zucchini cake, topped with the yummiest, almost fudge-like buttery, brown sugar icing. I could not love it more!

About this zucchini cake recipe with brown sugar icing

To say that I’m excited to finally share this zucchini cake recipe with the BEST brown sugar icing might just be the understatement of the week (my week anyway). This is the cake recipe for all your summer entertaining. Block party dessert table? Check. Family BBQ? Check. Whatever the event, I guarantee this cake will be devoured and enjoyed by all. With requests for the recipe very likely.

With zucchini season upon us, timing-wise, this cake recipe couldn’t be more summertime perfect (though still fitting and delicious in the dead of winter). So, grab a couple of smallish zucchinis from your garden (should you be so lucky), a local farmer’s market, or the grocery store because we are in zucchini cake-making business!

Now that we’re zucchini-equipped, let’s get baking. I’m craving all that is this cake, i.e., rich, buttery brown sugar icing, and all kinds of moist, sweet, vanilla, cinnamon, cake goodness.

How to make zucchini cake

Preheat your oven to 350 degrees and grease a 9 x 13 baking pan.
Next, grab two small/medium sized (washed and dried) zucchinis and grate them (using the larger shredding side, not the fine side) over a clean tea towel.
Now, fold the towel around the grated zucchini and ring out / drain any excess liquid from the zucchini by twisting and squeezing the towel over a sink. Don’t stress about this step, just drain as best you can and move on.
Set the drained zucchini aside and grab a small mixing bowl. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix with a whisk. Set aside.
In a large mixing bowl, beat eggs, then whisk in sugar, vanilla, and oil until well combined.
Add your dry ingredients to the wet and mix well.
Measure out 2 cups of the drained zucchini (lightly packed) and add to the batter. Stir until well mixed.
Pour the batter into the greased 9 x 13 pan, evenly spreading it out with a spatula or spoon and pop the pan into the oven (bottom rack) for 35 minutes, or until golden and cooked through.
Let cool completely (give it an hour) before making the brown sugar icing.

Ok, it’s time to make the best icing on the planet.

How to make brown sugar icing

In a small/medium-sized heavy-bottomed stovetop pot, add one stick of butter (1/2 cup) and melt over medium heat.
Add in 2/3 a cup of brown sugar, plus a pinch of kosher salt and whisk until well combined and the sugar has melted.
Whisk in a 1/4 cup of milk and (over medium-high heat) bring the mixture to a rapid boil, stirring almost constantly.
Let boil, while stirring, for one minute.
Now, carefully pour the buttery, brown sugar mixture into a deep mixing bowl, and let cool for 10 minutes (set a timer!!!).
When the timer is up, grab your electric beaters, icing sugar and vanilla.
Add the vanilla, and gradually add the icing sugar while beating on low until smooth and well combined.
Now pour over the zucchini cake and use the back of a spoon, or a large spatula to evenly spread over the cake.
Note: the icing is meant to be poured on while still slightly warm. Don’t fret! The icing sets quickly as it cools.

And that, is how you make the most delish, happiness-inducing, summer-party-ready zucchini cake recipe.

Recipe notes

This zucchini cake recipe is from my mom’s endless collection of goodies, and home-baked treats, and was given to her by a long-time next-door neighbor. I’ve adapted it ever so slightly, adding additional cinnamon and vanilla.

The buttery brown sugar icing is based on this King Arthur Flour recipe, which I’ve tweaked ever so slightly (yes, more vanilla, a touch more butter, and more icing sugar to get that perfect spreading and setting consistency).

If you make this zucchini cake, let me know in the comments below. I love to hear from you!

xo Bri

Looking for the best summer recipes?

Try my strawberry shortcake muffins, this Mexican bean salad, and this beet salad with feta and mint.