Moist Zucchini Cake with Brown Sugar Icing
A delightful cake that combines fresh zucchini with brown sugar icing, creating a moist and flavorful dessert perfect for sharing with loved ones.
Ingredients
For the Cake
- 2 cups grated zucchini Fresh, finely grated
- 1 cup granulated sugar
- 1/2 cup brown sugar Packed
- 1/2 cup vegetable oil Can substitute with applesauce for a lighter version
- 3 large eggs Farm-fresh if possible
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Can add nutmeg or ginger for warmth
- 1/2 cup chopped nuts Optional, walnuts or pecans recommended
For the Icing
- 1 cup brown sugar Packed
- 1/2 cup butter Unsalted, for making icing
- 1/4 cup milk
- 2 cups powdered sugar Sifted for smooth icing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grate zucchini and set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Mix until smooth and well combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated zucchini and chopped nuts if using.
Baking
- Pour the batter into a greased 9x13 inch cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Preparing the Icing
- In a saucepan over medium heat, combine brown sugar, butter, and milk.
- Bring to a gentle boil and let it bubble for 2 minutes.
- Remove from heat and whisk in powdered sugar until smooth and glossy.
Finishing Touches
- Allow the cake to cool before pouring the icing over the top.
- Chill if desired before serving. Enjoy with whipped cream or ice cream.
Notes
For best results, use fresh ingredients and allow them to come to room temperature before mixing. Can substitute ingredients for nutritional or dietary preferences.