Description
A delightful cake that combines tender zucchini with rich brown sugar icing, creating a comforting dessert perfect for gatherings.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, beat together the eggs, white sugar, and vanilla extract until frothy.
- Slowly blend in the neutral oil until smooth.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently stir in the shredded zucchini.
- Pour the batter into the prepared baking dish and smooth it out.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, melt the butter in a saucepan and stir in the brown sugar and salt until combined.
- Add the milk and bring to a gentle boil, stirring constantly.
- Remove from heat and whisk in the powdered sugar and vanilla until smooth.
- After the cake cools for 20 minutes, drizzle the icing over it.
Notes
For a nutty flavor, consider adding chopped nuts or mini chocolate chips. Using fresh zucchini enhances flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg