Description
A richly spiced zucchini cake drizzled with a luscious brown sugar icing, perfect for sharing with family and friends.
Ingredients
Scale
- 3 large eggs, beaten
- 2 cups white sugar
- 3 tsp pure vanilla extract
- 3/4 cup neutral oil (like vegetable oil)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
- 2 tsp ground cinnamon
- 2 cups all-purpose flour
- 2 cups drained shredded zucchini
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/4 tsp kosher salt
- 1/4 cup whole milk
- 2 1/2 cups powdered sugar
- 1 1/2 tsp vanilla essence
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, beat together the eggs, white sugar, and vanilla extract until light and frothy.
- Blend in the neutral oil until smooth.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Stir in the shredded zucchini.
- Pour the batter into the prepared baking dish and smooth it out.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- To make the brown sugar icing, melt the butter in a saucepan, stir in brown sugar and salt, add milk and bring to a gentle boil while stirring.
- Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Let the cake cool for about 20 minutes and drizzle the icing over it.
Notes
For a richer flavor, use brown sugar in the cake batter along with white sugar. Incorporate nuts or chocolate chips for added texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg