Sweet Glazed Zucchini Cake with Brown Sugar Icing Recipe

If you’re searching for a show-stopping dessert that transforms garden-fresh zucchini into an irresistible treat, look no further than Sweet Glazed Zucchini Cake with Brown Sugar Icing. This moist, warmly spiced cake brings together the subtle earthiness of zucchini with a soft, tender crumb and then crowns it with a luscious, brown sugar frosting that’s swoon-worthy. Whether you’re baking for a weekday treat or wowing guests at your next get-together, this cake is destined to become your new obsession.

Ingredients You’ll Need

The beauty of Sweet Glazed Zucchini Cake with Brown Sugar Icing is how a handful of everyday ingredients can yield something truly magical. Each one adds its own note—moisture, warmth, structure, sweetness—that comes together in perfect harmony.

• Eggs: Beaten eggs create structure and lift for a fluffy crumb.
• White Sugar: Adds sweetness and helps the cake stay tender.
• Pure Vanilla Extract: Infuses each bite with fragrant, floral undertones.
• Neutral Oil (such as vegetable): Makes the cake moist without overwhelming the flavor.
• Baking Powder & Baking Soda: Give the cake rise and lightness, ensuring it isn’t dense.
• Table Salt: Balances flavors and enhances the zucchinis’ natural taste.
• Ground Cinnamon: Lends cozy, aromatic notes that pair perfectly with zucchini.
• All-Purpose Flour: The foundation for a tender slice.
• Drained Shredded Zucchini: The star of the show, delivering moisture and subtle color without overpowering the cake.
• Unsalted Butter (for icing): Lends richness and helps the frosting set up with a silky smooth finish.
• Packed Brown Sugar (for icing): Brings deep caramel flavor to the sweet glaze.
• Kosher Salt (for icing): Slightly punches up the sweetness and deepens flavors.
• Whole Milk (for icing): Ensures the frosting is creamy and pourable.
• Powdered Sugar (for icing): Gives the glaze its classic, velvety consistency.
• Vanilla Essence (for icing): Rounds out the glaze with a gentle, aromatic finish.

How to Make Sweet Glazed Zucchini Cake with Brown Sugar Icing

Step 1: Prepare the Oven and Pan

Begin your baking adventure by preheating your oven to 350°F (175°C). Give your 9 x 13-inch baking pan a generous greasing with nonstick spray or a thin layer of oil. This not only makes for easy cake removal but also helps the edges caramelize ever-so-slightly, adding a lovely golden hue.

Step 2: Grate and Drain the Zucchini

Grab two small or medium zucchinis and use the coarse side of your grater; you want those rustic, juicy strands. Wrap the shredded zucchini in a clean tea towel, then squeeze firmly over the sink to get rid of excess moisture. It’s essential to measure two cups of the drained, packed zucchini for perfect cake texture—too wet and the crumb will be heavy, too dry and you’ll lose that magical moistness.

Step 3: Mix the Dry Ingredients

In a small mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk thoroughly to evenly distribute the leavening, which ensures your Sweet Glazed Zucchini Cake with Brown Sugar Icing rises evenly and every bite shimmers with cozy spice.

Step 4: Prepare the Batter

In a large mixing bowl, beat the eggs first, then whisk in the sugar, vanilla, and oil. The mixture should look pale and slightly thickened. Gently add the dry ingredients from step 3, mixing just until a batter forms—overmixing can make the cake tough. Finally, fold in the drained zucchini gently, taking care to keep all that lightness in. Working by hand truly preserves a tender crumb.

Step 5: Bake the Cake

Pour your glorious batter into the waiting pan, smoothing it out with a spatula. Slide it onto the bottom rack of your preheated oven and bake for about 35 minutes. Keep an eye out for a golden top and that classic toothpick test: a few moist crumbs are perfect. Cool the cake completely in the pan for at least an hour; this is essential for setting the crumb so your brown sugar icing glides on beautifully later.

Step 6: Make the Brown Sugar Icing

For that showstopping glaze, melt unsalted butter in a small saucepan over medium heat. Add brown sugar and salt, stirring until the sugar dissolves and the mixture is bubbling and fragrant. Lower the heat, add milk, and then stir in powdered sugar and vanilla until smooth and glossy. Pour the icing right over the cooled cake, spreading quickly for a swoon-worthy, thick glaze that sets as it cools.

How to Serve Sweet Glazed Zucchini Cake with Brown Sugar Icing

Garnishes

The crowning glory of Sweet Glazed Zucchini Cake with Brown Sugar Icing is the rich, amber glaze, but don’t be afraid to play with a few extra touches. Try a sprinkle of toasted pecans, walnuts, or even a light dusting of cinnamon on top while the icing is still soft. For a pop of freshness, a scattering of finely grated lemon zest gives a citrusy lift.

Side Dishes

This cake shines alongside a hot mug of chai, spiced coffee, or even a scoop of vanilla ice cream for an indulgent dessert plate. I also love serving it beside a simple fruit salad—the brightness of berries or citrus beautifully contrasts the cake’s sweet depth.

Creative Ways to Present

Cut the cake into neat squares for a charming casual brunch, or use a biscuit cutter to shape into rounds for a bakery-style upgrade. For parties, individual mini cakes topped with an extra drizzle of glaze and a pecan half make unforgettable sweet bites worthy of any dessert table.

Make Ahead and Storage

Storing Leftovers

This cake keeps surprisingly well! Once cooled, cover the pan tightly with foil or transfer slices to an airtight container. At room temperature, it stays moist and delicious for up to three days—if it lasts that long.

Freezing

Want to save some for future cravings? Wrap individual pieces of Sweet Glazed Zucchini Cake with Brown Sugar Icing tightly in plastic wrap, then foil, and stash them in the freezer. They’ll keep their best texture for up to 2 months. Thaw overnight in the fridge before enjoying.

Reheating

While the cake is wonderful at room temp, a quick 10-15 second zap in the microwave revives its just-baked softness. If you’ve frozen the cake, let it thaw fully, then gently warm on a low oven setting or briefly in the microwave—just until the icing is glossy again.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap up to half of the all-purpose flour with whole wheat flour, but expect a slightly denser texture. To keep the cake light, try using 1 cup each of whole wheat and all-purpose.

What if I don’t have fresh zucchini?

If you’re in a pinch, frozen shredded zucchini works—just be sure to thaw and drain it thoroughly to avoid excess moisture in your Sweet Glazed Zucchini Cake with Brown Sugar Icing.

Is the cake overly sweet?

Despite the double dose of sugar (in the cake and in the icing), the vegetable’s gentle flavor and the warmth of cinnamon keep the sweetness balanced and satisfying rather than overwhelming.

Can I skip the brown sugar icing?

You certainly can leave it off for a simpler treat, or swap in a light dusting of powdered sugar. But honestly, the brown sugar glaze is what transforms the humble zucchini cake into something memorable!

How do I know when the cake is fully baked?

Look for golden edges and a slightly springy center—a toothpick should come out with a few moist crumbs attached, but not raw batter. Overbaking can dry it out, so start checking a couple of minutes early just in case.

Final Thoughts

There’s something joyful about transforming zucchini into a decadent dessert, and Sweet Glazed Zucchini Cake with Brown Sugar Icing is proof that humble ingredients can make the most memorable treats. Whether you’re sharing with friends or sneaking a slice for yourself, I hope this cake brings as much delight to your table as it has to mine. Happy baking!

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