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Cozy Brown Butter Zucchini Cake Recipe with Easy Cinnamon Cream Cheese Frosting

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A moist and light zucchini cake enriched with nutty brown butter and topped with a creamy cinnamon cream cheese frosting. Perfect for cozy gatherings and simple comfort.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Brown the Butter: Place 1/2 cup (113g) unsalted butter in a medium skillet over medium heat. Stir frequently as it melts and starts to foam. Watch closely as it transitions from yellow to golden brown and smells nutty — about 4-5 minutes. Remove from heat and transfer to a bowl to cool slightly (5 minutes).
  2. Preheat Oven & Prepare Pan: While the butter cools, preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper.
  3. Shred the Zucchini: Using a box grater or food processor, shred about 2 cups of zucchini (2 medium zucchinis). Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  4. Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter and 1 cup (200g) granulated sugar until combined. Add 2 room-temperature eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, whisk 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  6. Combine Wet & Dry: Gradually add dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
  7. Fold in Zucchini and Nuts: Gently fold in the shredded zucchini and 1/2 cup chopped walnuts or pecans if using, spreading evenly through the batter.
  8. Bake: Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when pressed.
  9. Cool Completely: Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. Make Frosting: Using an electric mixer, beat 8 oz (225g) softened cream cheese and 1/4 cup (57g) softened butter until smooth. Add 2 cups (240g) powdered sugar, 1 tsp ground cinnamon, 1/2 tsp vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust consistency with a teaspoon of milk if needed.
  11. Frost the Cake: Spread the cinnamon cream cheese frosting evenly over the cooled cake. For a rustic look, swirl the frosting using a spatula.
  12. Serve & Enjoy: Slice and savor with a cup of tea or coffee. Store leftovers covered in the fridge.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as you see brown specks and smell a nutty aroma. Squeeze excess moisture from shredded zucchini to prevent soggy cake. Avoid opening the oven door early to prevent sinking. Cool cake completely before frosting to avoid melting the frosting. Toast nuts beforehand for extra crunch and flavor. Adjust frosting sweetness by reducing powdered sugar if desired.

Nutrition

Keywords: brown butter, zucchini cake, cinnamon cream cheese frosting, moist cake, easy dessert, cozy dessert, fall dessert

Find it online: https://morselora.com/cozy-brown-butter-zucchini-cake-recipe-with-easy-cinnamon-cream-cheese-frosting/