Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1-hr | Yield: 9 servings
You’ll love this super moist zucchini cake with rich and decadent browned butter frosting! Always a hit at home and my favourite to serve whenever I have guests.
Ingredients
1/2 c. vegetable oil
2 Eggs
1 c. all-purpose flour
1 teaspoon baking soda
1 c. packed shredded and drained zucchini
pinch of baking powder
1 teaspoon cinnamon
1 c. sugar
1/2 c. chopped walnuts
1/2 teaspoon salt
1 tablespoon vanilla paste or 2 teaspoons vanilla extract
Frosting:
2 c. confectioner’s sugar
heavy cream to thin
3 tablespoons unsalted butter
How to make Zucchini Cake with Browned Butter Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a small bowl, add the flour, baking powder, soda, salt, and cinnamon. Mix well until combined and set aside.
Step 3: Beat the eggs, then add the sugar and beat well until mixed. Add the oil and vanilla. Continue to beat until well blended.
Step 4: Now, add the dry ingredients and combine until just mixed. Lastly, fold in the zucchini and walnuts.
Step 5: Into a greased 9-inch square baking pan, spread the batter. To easily remove the cake, you can line the bottom of the pan using parchment paper ‘sling’.
Step 6: Place the pan in a preheated oven and bake the cake for about 45 minutes or until the toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and onto a cooling rack. Allow the cake to cool before frosting.
Step 7: To make the frosting: In a small pan, melt the butter over low to medium heat. Once the butter starts to brown, decrease the heat to prevent it from burning. Once the butter gets a rich deep brown colour, allow it to cool a little, then add the sugar. Pour in the cream, stirring until it reaches a spreadable consistency. Beat until the glaze is smooth and glossy. Then, spread the glaze on the cake.
Notes:
On a double layer of paper towels, lay the grated zucchini. Leave it while making the batter, then gently squeeze out the excess moisture from the zucchini.
Nutrition Info.
Calories: 441kcal
Ingredients
- 1/2 c. vegetable oil
- 2 Eggs
- 1 c. all-purpose flour
- 1 teaspoon baking soda
- 1 c. packed shredded and drained zucchini
- pinch of baking powder
- 1 teaspoon cinnamon
- 1 c. sugar
- 1/2 c. chopped walnuts
- 1/2 teaspoon salt
- 1 tablespoon vanilla paste or 2 teaspoons vanilla extract
- Frosting:
- 2 c. confectioner’s sugar
- heavy cream to thin
- 3 tablespoons unsalted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a small bowl, add the flour, baking powder, soda, salt, and cinnamon. Mix well until combined and set aside.
Step 3: Beat the eggs, then add the sugar and beat well until mixed. Add the oil and vanilla. Continue to beat until well blended.
Step 4: Now, add the dry ingredients and combine until just mixed. Lastly, fold in the zucchini and walnuts.
Step 5: Into a greased 9-inch square baking pan, spread the batter. To easily remove the cake, you can line the bottom of the pan using parchment paper ‘sling’.
Step 6: Place the pan in a preheated oven and bake the cake for about 45 minutes or until the toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and onto a cooling rack. Allow the cake to cool before frosting.
Step 7: To make the frosting: In a small pan, melt the butter over low to medium heat. Once the butter starts to brown, decrease the heat to prevent it from burning. Once the butter gets a rich deep brown colour, allow it to cool a little, then add the sugar. Pour in the cream, stirring until it reaches a spreadable consistency. Beat until the glaze is smooth and glossy. Then, spread the glaze on the cake.
Notes
On a double layer of paper towels, lay the grated zucchini. Leave it while making the batter, then gently squeeze out the excess moisture from the zucchini.
