Sweet Glazed Zucchini Cake with Brown Sugar Icing

Baking with zucchini has always been close to my heart. Each summer, when gardens overflow with these green squash, I find myself getting creative in the kitchen. While zucchini bread is a classic go-to, sometimes you want something a little more special – something that makes people forget they’re eating vegetables. That’s where this zucchini cake comes in.

I first started making this recipe when my neighbor dropped off a bag of homegrown zucchini on my porch. The brown sugar icing takes it from a simple afternoon snack to something worth sharing at parties. It’s the kind of cake that makes people ask for the recipe, and then smile in surprise when they learn there’s zucchini hiding inside.

The best part? You can make this cake any time of year, though it’s extra special during summer harvest. And if your garden is anything like mine, you’ll be thankful for another way to use up those zucchini!

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this cake since they’re tender and have smaller seeds than their larger counterparts. While those giant garden zucchini might be tempting to use up, they tend to be more watery and have tougher seeds that can affect your cake’s texture. When grating your zucchini, there’s no need to peel it first – the skin is soft and adds tiny flecks of green that look nice in the finished cake. Just be sure to drain your grated zucchini well by placing it in a clean kitchen towel and giving it a good squeeze to remove excess moisture, which could make your cake too wet.

Options for Substitutions

This zucchini cake recipe is pretty adaptable and here are some helpful substitutions you might want to try:

• Zucchini: If you’re out of zucchini, you can use grated yellow summer squash instead – just make sure to drain it well. You could also try carrots, though this will change the flavor and give you something closer to carrot cake.
• Vegetable oil: Feel free to swap the vegetable oil with canola oil, melted coconut oil, or even unsweetened applesauce (use equal amounts) for a lower-fat version. Keep in mind that applesauce will make the cake a bit more dense.
• Brown sugar (in icing): Regular brown sugar works fine here, but you can also use dark brown sugar for a deeper molasses flavor. In a pinch, use white sugar mixed with 1 tablespoon of molasses.
• Milk: Any type of milk works well – whole, 2%, almond, or soy milk. Just stick to the same measurement.
• Flour: All-purpose flour is ideal, but you can use cake flour for a softer texture (add 2 extra tablespoons). For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Eggs: For each egg, you can substitute with either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is not properly draining the grated zucchini – excess moisture can make your cake dense and heavy, so be sure to squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Another common error is overmixing the batter, which develops too much gluten and results in a tough cake – instead, fold the ingredients just until combined, and you’ll get a tender, moist crumb. When it comes to the brown sugar icing, timing is crucial – if you wait too long to spread it, the icing will start to set and become difficult to work with, so have your cake completely cooled and ready before preparing the frosting. For the best texture, let the cake cool in the pan for about 10 minutes before removing it to a wire rack, and make sure it’s completely cool before adding the icing to prevent it from melting.

What to Serve With Zucchini Cake?

This sweet and moist zucchini cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s already topped with a rich brown sugar icing, keep the accompaniments simple – I like to serve it with a scoop of vanilla ice cream if I’m making it for dessert, or on its own for a casual brunch gathering. If you’re serving it for breakfast or brunch, fresh berries on the side add a nice pop of color and freshness that balances out the cake’s sweetness. For an extra special touch, a dollop of lightly whipped cream works really well with the cinnamon and vanilla flavors in the cake.

Storage Instructions

Keep Fresh: This yummy zucchini cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to prevent the brown sugar icing from drying out.

Freeze: Want to save some for later? You can freeze the unfrosted cake for up to 3 months! Wrap it tightly in plastic wrap and then aluminum foil. I recommend making the brown sugar icing fresh when you’re ready to serve – it tastes best that way and the texture stays perfect.

Make Ahead: You can bake the cake a day ahead of when you need it. Just wait to add the brown sugar icing until a few hours before serving. This gives you plenty of time to let the icing set properly while keeping that fresh-baked taste everyone loves.

Preparation Time	30-45 minutes
Cooking Time	35-50 minutes
Total Time	65-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 30-40 g
• Fat: 150-180 g
• Carbohydrates: 400-450 g

Ingredients

For the zucchini cake:

• 3 large eggs, beaten
• 2 cups white sugar
• 3 tsp pure vanilla extract
• 3/4 cup neutral oil (such as vegetable)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 2 tsp ground cinnamon
• 2 cups all-purpose flour
• 2 cups drained shredded zucchini

For the brown sugar frosting:

• 1/2 cup unsalted butter
• 2/3 cup packed brown sugar
• 1/4 tsp kosher salt
• 1/4 cup whole milk
• 2 1/2 cups powdered sugar
• 1 1/2 tsp vanilla essence

Step 1: Prepare the Oven and Pan

• 3/4 cup neutral oil (such as vegetable)

Preheat your oven to 350°F (175°C).

Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil to prevent the cake from sticking.

Step 2: Grate and Drain the Zucchini

• 2 cups drained shredded zucchini

Using the coarse side of a grater, grate two small to medium zucchinis over a clean tea towel.

Fold the towel around the shredded zucchini and twist tightly over the sink to squeeze out as much excess liquid as possible.

Measure out 2 cups of the drained shredded zucchini and set aside.

Step 3: Mix the Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 2 tsp ground cinnamon

In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until they’re well combined.

Set aside for later use.

Step 4: Prepare the Batter

• 3 large eggs, beaten
• 2 cups white sugar
• 3 tsp pure vanilla extract
• 3/4 cup neutral oil (such as vegetable)
• Dry ingredients from Step 3
• 2 cups drained shredded zucchini (from Step 2)

In a large mixing bowl, beat the eggs until well combined, then whisk in the white sugar, vanilla extract, and oil.

Once the wet ingredients are smooth, add the dry ingredients from Step 3 and mix until a thick batter forms.

Finally, fold in the drained shredded zucchini from Step 2 and stir until just combined.

I find that mixing by hand at this stage keeps the cake tender.

Step 5: Bake the Cake

• Batter from Step 4

Pour the batter into the greased 9 x 13-inch pan from Step 1.

Spread it evenly with a spatula or spoon.

Place the pan on the bottom rack of your preheated oven and bake for about 35 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan, about 1 hour, before adding any icing.