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Moist Homemade Zucchini Cake Recipe with Brown Butter Frosting

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A moist and tender zucchini cake paired with a rich, nutty brown butter cream cheese frosting. This comforting dessert is perfect for any occasion and sneaks in veggies without sacrificing flavor.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour (can swap half for whole wheat)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon (optional pinch of nutmeg)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 300g) grated zucchini, squeezed of excess moisture
  • ½ cup (120ml) buttermilk or plain yogurt
  • For the Brown Butter Cream Cheese Frosting:
  • ½ cup (115g) unsalted butter
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease baking pan and line bottom with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat granulated sugar, brown sugar, and eggs until smooth and fluffy (2-3 minutes).
  5. Slowly add vegetable oil and vanilla extract, mixing until combined.
  6. Stir in grated zucchini and buttermilk until evenly mixed.
  7. Fold dry ingredients into wet mixture gently until just combined; do not overmix.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 40-45 minutes or until a toothpick inserted comes out clean or with moist crumbs.
  10. Cool cake in pan for 15 minutes, then invert onto wire rack to cool completely.
  11. To make frosting, melt butter in a saucepan over medium heat, stirring constantly until golden brown and nutty (5-7 minutes). Let cool.
  12. Beat cream cheese until smooth, then slowly add cooled brown butter and mix.
  13. Gradually add powdered sugar, beating on low speed, then add vanilla and salt; beat until fluffy.
  14. Spread frosting evenly over cooled cake with a spatula, creating soft peaks and swirls if desired.
  15. Slice and serve with coffee or tea.

Notes

Squeeze zucchini well to avoid soggy cake. Brown butter carefully to avoid burning. Do not overmix batter to keep cake tender. Use room temperature eggs and cream cheese for best texture. Chill frosting if too soft before spreading.

Nutrition

Keywords: zucchini cake, brown butter frosting, cream cheese frosting, moist cake, homemade dessert, easy zucchini recipe, vegetable dessert

Find it online: https://morselora.com/moist-homemade-zucchini-cake-recipe-with-brown-butter-frosting-easy-and-best/