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Perfect One-Bowl Zucchini Cake with Cinnamon Brown Butter Frosting

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This incredibly moist zucchini cake comes together in one bowl with no mixer needed, topped with a nutty cinnamon brown butter frosting. It’s the perfect way to use up garden zucchini and always disappears fast.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 2 medium) zucchini, shredded
  • ½ cup (1 stick / 113g) unsalted butter
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2–3 tablespoons milk or heavy cream
  • a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang on the long sides.
  2. Wash zucchini, trim ends, and shred on the large holes of a box grater. Gently press shredded zucchini in a clean kitchen towel to remove some moisture—do not squeeze dry.
  3. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
  4. Make a well in the center and add eggs, vegetable oil, and vanilla extract. Stir with a spatula until just combined—do not overmix.
  5. Fold in shredded zucchini gently until evenly distributed. Batter will be thick and slightly lumpy.
  6. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cake in pan on a wire rack for 10 minutes, then lift out using parchment overhang and cool completely on rack.
  8. For the frosting: In a small light-colored saucepan, melt butter over medium heat. Stir occasionally until it foams, then turns golden brown with specks and smells nutty (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl. Cool for 10-15 minutes.
  9. Add sifted powdered sugar, vanilla, cinnamon, and salt to the brown butter. Beat with a hand mixer on low, then medium for 2-3 minutes until light and fluffy. Add milk or cream 1 tablespoon at a time until spreadable.
  10. Once cake is completely cool, spread frosting evenly over the top. Sprinkle with extra cinnamon if desired. Slice and serve.

Notes

Do not over-squeeze the zucchini—moisture is key for a tender cake. Use room temperature eggs. Watch brown butter closely as it can burn quickly. Cool cake completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

Keywords: zucchini cake, brown butter frosting, one-bowl cake, summer dessert, garden zucchini, cinnamon frosting

Find it online: https://cooksyla.com/perfect-one-bowl-zucchini-cake-with-cinnamon-brown-butter-frosting/