Why You’ll Love This Recipe
I make this cake whenever the garden or the farmers’ market leaves me with more zucchini than I know what to do with. The grated zucchini melts into the batter and keeps the crumb incredibly moist, while the cinnamon and nutmeg give it a cozy, warm flavor. The brown butter in the frosting is what sets it apart, adding a deep, toasty richness that balances the tang of the cream cheese. It’s a one-bowl batter, it doesn’t need a mixer, and it stays fresh for days, which makes it perfect for potlucks, birthdays, and anytime baking.
Ingredients
For the zucchini cake
- 300 g (2½ cups) all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs, at room temperature
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) light brown sugar, packed
- 180 ml (¾ cup) vegetable oil
- 2 tsp vanilla extract
- 300 g (about 2 medium, 3 cups) grated zucchini, lightly squeezed
- 60 g (½ cup) chopped walnuts or pecans (optional)
For the brown butter cream cheese frosting
- 170 g (¾ cup) unsalted butter
- 225 g (8 oz) cream cheese, softened
- 240 g (2 cups) icing (powdered) sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
- Chopped walnuts or a pinch of cinnamon, for topping
Directions
- Heat the oven. Preheat to 175°C (155°C fan / 350°F). Grease and line a 23 x 33 cm (9 x 13 in) pan, or two 20 cm (8 in) round pans, with parchment paper.
- Mix the dry ingredients. Whisk the flour, cinnamon, baking soda, baking powder, nutmeg, and salt in a medium bowl.
- Mix the wet ingredients. In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth and slightly thickened.
- Add the zucchini. Stir the grated zucchini into the wet mixture. Squeeze it gently in a clean towel first to remove excess water, but don’t dry it completely.
- Combine. Fold in the dry ingredients until just combined, then stir in the nuts if using. Don’t overmix.
- Bake. Pour the batter into the pan and bake for 30 to 35 minutes for the sheet pan (25 to 28 minutes for round pans), until a toothpick comes out clean.
- Cool. Let the cake cool in the pan for 10 minutes, then cool completely before frosting.
- Brown the butter. Melt the butter in a light-colored saucepan over medium heat, stirring often, for 5 to 7 minutes, until it foams, turns golden brown, and smells nutty. Scrape it, including the brown bits, into a bowl.
- Chill the butter. Refrigerate the brown butter for 30 to 40 minutes, stirring now and then, until it’s opaque and the texture of soft butter. This step keeps the frosting from turning runny.
- Make the frosting. Beat the cooled brown butter and cream cheese until smooth and creamy. Add the icing sugar, vanilla, and salt and beat until fluffy, about 2 minutes.
- Frost. Spread the frosting over the cooled cake and sprinkle with chopped walnuts or a pinch of cinnamon.
- Slice. Chill for 20 minutes to set the frosting, then cut into squares and serve.
Servings and Timing
- Serves: 12 to 16 slices
- Prep time: 25 minutes
- Bake time: 30 to 35 minutes
- Cooling and browning the butter: about 1 hour
- Frosting and setting: 30 minutes
- Total time: about 2 hours 15 minutes
Variations
- Layer cake: Bake in two 20 cm (8 in) pans and stack with frosting between the layers.
- Cupcakes: Fill a lined muffin tin and bake for 18 to 22 minutes, which makes about 18.
- Lemon zucchini: Add the zest of 1 lemon to the batter and a squeeze of lemon juice to the frosting.
- Chocolate chip: Fold in 90 g (½ cup) of mini chocolate chips.
- Raisin and spice: Add 75 g (½ cup) raisins and ½ tsp ground ginger.
- Plain cream cheese frosting: Skip browning the butter and use softened butter for a classic frosting.
Storage and Reheating
Store the frosted cake covered in the fridge for up to 5 days, since the cream cheese frosting should stay cool. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture. The unfrosted cake keeps at room temperature for up to 2 days. To freeze, wrap the unfrosted cake layers tightly and freeze for up to 3 months, then thaw overnight in the fridge and frost. I don’t recommend freezing the frosted cake, as the frosting can get a bit grainy when thawed. No reheating is needed, though 10 seconds in the microwave makes a slice warm and soft.
FAQs
Do I need to peel the zucchini?
No. The skin is thin and soft, and the green flecks look pretty in the cake. Just wash and grate it.
Do I have to squeeze the zucchini?
A light squeeze helps, but don’t wring it dry. The remaining moisture is what keeps the cake tender.
Why is my frosting runny?
The brown butter probably wasn’t chilled enough. Make sure it’s firm and opaque before beating it with the cream cheese, and chill the frosting for 15 minutes if needed.
Can I use frozen zucchini?
Yes. Thaw it, then squeeze out the excess liquid before adding it to the batter.
Why did my cake sink in the middle?
It may have been underbaked or the oven door was opened too early. Check with a toothpick before you take it out.
Can I make it ahead?
Yes. Bake the cake a day ahead and store it covered, then make the frosting and frost before serving.
Conclusion
This zucchini cake with brown butter cream cheese frosting is one of my favorite ways to turn a pile of summer squash into a dessert everyone asks for. It’s moist, warmly spiced, and topped with a frosting that’s rich, nutty, and just tangy enough. I hope it becomes your go-to zucchini recipe, too.
Print
A moist, tender spiced zucchini cake with warm cinnamon and a hint of nutmeg, topped with a nutty, silky brown butter cream cheese frosting. The zucchini keeps the crumb incredibly soft, making this a perfect way to use up summer squash for potlucks, birthdays, and cozy weekend baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 20 slices
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake: 2 1/2 cups (315 g) all-purpose flour
- For the cake: 1 1/2 tsp baking powder
- For the cake: 1 tsp baking soda
- For the cake: 1 tsp salt
- For the cake: 1 1/2 tsp ground cinnamon
- For the cake: 1/2 tsp ground nutmeg
- For the cake: 1/4 tsp ground ginger
- For the cake: 3 large eggs, at room temperature
- For the cake: 1 cup (200 g) granulated sugar
- For the cake: 3/4 cup (150 g) light brown sugar, packed
- For the cake: 3/4 cup (180 ml) vegetable oil
- For the cake: 2 tsp vanilla extract
- For the cake: 3 cups (360 g) shredded zucchini (about 2 medium), squeezed of excess moisture
- For the cake: 3/4 cup (85 g) chopped walnuts or pecans (optional)
- For the brown butter cream cheese frosting: 1/2 cup (115 g) unsalted butter
- For the brown butter cream cheese frosting: 8 oz (225 g) full-fat cream cheese, softened
- For the brown butter cream cheese frosting: 3 cups (360 g) powdered sugar, sifted
- For the brown butter cream cheese frosting: 1 tsp vanilla extract
- For the brown butter cream cheese frosting: 1/4 tsp salt
- For the topping: chopped toasted walnuts, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan, or line it with parchment paper.
- Brown the butter for the frosting first: melt the butter in a light-colored saucepan over medium heat, stirring constantly, for 5 to 7 minutes, until it turns golden brown and smells nutty. Pour into a heatproof bowl, scraping in the brown bits, and refrigerate for 45 to 60 minutes, until solid but still soft.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a medium bowl.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly thickened.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in the shredded zucchini and nuts, if using. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Cool the cake in the pan on a wire rack until completely cool, about 1 1/2 hours.
- For the frosting, beat the chilled brown butter and softened cream cheese on medium speed for 2 minutes, until smooth and creamy.
- Add the powdered sugar, vanilla, and salt, and beat on low until combined, then increase to medium-high and beat for 1 to 2 minutes, until fluffy.
- Spread the frosting over the cooled cake, sprinkle with toasted walnuts if desired, and cut into squares to serve.
Notes
- Squeeze the shredded zucchini in a clean kitchen towel or paper towels to remove excess water, or the cake can turn gummy.
- There is no need to peel the zucchini; the green flecks melt into the batter.
- Watch the butter closely as it browns; it can go from golden to burnt in seconds. Pull it off the heat as soon as it smells nutty.
- The brown butter must be chilled until soft and scoopable, or the frosting will be runny.
- Cool the cake completely before frosting, or the frosting will melt and slide off.
- For a layer cake, divide the batter between two 9-inch round pans and bake for 28 to 32 minutes.
- Store frosted cake covered in the refrigerator for up to 5 days; bring to room temperature before serving.
- Unfrosted cake can be wrapped and frozen for up to 3 months; thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 33 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
