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Cozy Zucchini Cake Recipe with Easy Brown Butter Frosting at Home

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A moist and comforting zucchini cake topped with rich, nutty brown butter frosting. This recipe balances subtle vegetable sweetness with a caramel-like frosting for a cozy treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or swap with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 225g) shredded zucchini, squeezed to remove excess water
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • For the Brown Butter Frosting:
  • 1 cup (230g) unsalted butter
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons whole milk or cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour baking pan(s) or line with parchment paper.
  2. Shred zucchini finely using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined and slightly thickened, about 2 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding gently until no streaks remain. Do not overmix.
  7. Fold in shredded zucchini and chopped nuts if using.
  8. Pour batter evenly into prepared pan(s). Bake 40-50 minutes for 9×13 pan or 30-35 minutes for 8-inch rounds, until toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to cooling rack to cool completely before frosting.
  10. To make frosting, melt butter in saucepan over medium heat, stirring constantly until butter foams and turns golden brown with nutty aroma (5-7 minutes). Remove from heat and let cool slightly.
  11. In a large bowl, beat browned butter with powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time until spreadable consistency is reached.
  12. Spread brown butter frosting evenly over cooled cake using a spatula to create soft peaks and swirls.
  13. Slice and serve immediately or refrigerate until ready. Bring to room temperature before serving.

Notes

Stay close when browning butter to avoid burning; remove from heat as soon as nutty aroma and amber flecks appear. Always squeeze excess moisture from zucchini to prevent soggy cake. Sift powdered sugar for smooth frosting. If frosting is too thin, refrigerate for 10 minutes to firm up before spreading.

Nutrition

Keywords: zucchini cake, brown butter frosting, easy dessert, moist cake, cozy cake, vegetable dessert, gluten-free option, dairy-free frosting

Find it online: https://evabake.com/cozy-zucchini-cake-recipe-with-easy-brown-butter-frosting-at-home/