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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.

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

  1. 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.
  2. 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.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a medium bowl.
  4. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly thickened.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the shredded zucchini and nuts, if using. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
  8. Cool the cake in the pan on a wire rack until completely cool, about 1 1/2 hours.
  9. For the frosting, beat the chilled brown butter and softened cream cheese on medium speed for 2 minutes, until smooth and creamy.
  10. 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.
  11. 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

Find it online: https://thefamilycooking.com/zucchini-cake-with-brown-butter-cream-cheese-frosting/