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Moist Zucchini Cake Recipe with Brown Butter Cream Cheese Frosting

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A moist and tender zucchini cake with a nutty brown butter cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or gluten-free flour blend)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or light olive oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 300g) finely shredded zucchini (no need to squeeze out liquid)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (115g) unsalted butter (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch (23×33 cm) pan or line it with parchment paper.
  2. Brown the butter: In a medium saucepan over medium heat, melt ½ cup (115g) unsalted butter. Stir constantly as it foams and then starts to turn golden brown with nutty aromas. Remove from heat immediately and transfer to a bowl to cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 ½ tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. Set aside.
  4. Combine sugars and eggs: In another bowl, beat 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, and 3 large eggs until pale and slightly fluffy, about 3-4 minutes.
  5. Add oil, vanilla, and zucchini: Slowly pour in 1 cup (240ml) vegetable oil, 1 tsp vanilla extract, and the cooled brown butter. Mix just until combined. Fold in 2 cups (300g) finely shredded zucchini and ½ cup (60g) chopped nuts if using.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Avoid overmixing; a few lumps are okay.
  7. Pour batter into pan: Spread evenly in the prepared baking pan and tap gently to release air bubbles.
  8. Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  9. Cool completely: Let the cake cool in the pan on a wire rack for at least 1 hour before frosting.
  10. Prepare the frosting: Beat 8 oz (225g) softened cream cheese with the browned butter until smooth. Gradually add 3 cups (360g) powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until fluffy and spreadable. Add milk teaspoon by teaspoon if too thick.
  11. Frost the cake: Spread the brown butter cream cheese frosting evenly over the cooled cake. Slice and enjoy!

Notes

Do not squeeze out the zucchini liquid; it keeps the cake moist. Brown the butter carefully to avoid burning. Cool the cake completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, replace eggs with flax eggs and use dairy-free cream cheese and vegan butter. Finer zucchini shredding ensures a tender crumb. Avoid overmixing the batter.

Nutrition

Keywords: zucchini cake, brown butter frosting, cream cheese frosting, moist cake, easy dessert, gluten-free option, vegan option, summer baking

Find it online: https://sweetstirring.com/moist-zucchini-cake-recipe-with-brown-butter-cream-cheese-frosting-easy-and-perfect/