Mouthwatering Zucchini Cake with Brown Butter Frosting

I never thought I’d be the person sneaking vegetables into dessert, but here we are. My kids will eat zucchini bread without question, but offer them actual zucchini on their dinner plate? Not happening.

That’s the magic of zucchini cake—it’s basically giving yourself permission to eat cake while also crossing a vegetable off your list. The shredded zucchini keeps everything moist without adding any weird flavor, and when you top it with brown butter frosting, you’ve got something that tastes way fancier than the effort you put in. Plus, it’s a great way to use up all that zucchini your neighbor keeps leaving on your porch come late summer.

What Kind of Zucchini Should I Use?

For this cake, you’ll want to use medium-sized zucchini rather than those giant ones from the garden that got away from you. Smaller to medium zucchini have a better texture and aren’t as watery or seedy as the oversized ones. You don’t need to peel the zucchini before grating – the skin is thin and will blend right into the cake, plus it adds little flecks of green color. After grating, you can gently squeeze out some of the excess moisture with a clean kitchen towel, but don’t go overboard since you still want the zucchini to keep the cake nice and moist.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• All-purpose flour: You can use a 1:1 gluten-free flour blend if you need a gluten-free version. The texture will be slightly different but still tasty.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter work well here. If using coconut oil, make sure your eggs and sour cream are at room temperature so the oil doesn’t solidify.
• Sour cream: Greek yogurt or plain yogurt are great substitutes and work the same way in the recipe. Just make sure they’re full-fat for the best moisture.
• Zucchini: Yellow squash can be used instead of zucchini with no changes to the recipe. Some people also use grated carrots, though the flavor will be slightly different.
• Cream cheese (for frosting): If you don’t have cream cheese, you can make a simple brown butter glaze instead by mixing the browned butter with powdered sugar, vanilla, and a splash of milk until you reach your desired consistency.
• Browned butter: Regular melted butter works if you don’t want to brown it, but you’ll miss out on that nutty, caramel-like flavor that makes the frosting special.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is skipping the step to blot excess moisture from the grated zucchini, which can make your cake dense and overly wet – use paper towels or a clean kitchen towel to squeeze out as much liquid as possible before adding it to the batter.

When browning the butter for the frosting, watch it carefully and remove it from heat as soon as it turns golden and smells nutty, because it can go from perfectly browned to burnt in just seconds.

Make sure your brown butter has completely solidified and returned to room temperature before making the frosting, otherwise it will be too thin and won’t hold its shape on the cake.

Finally, resist the urge to frost the cake while it’s still warm – a warm cake will melt the frosting and cause it to slide right off, so let it cool completely on a wire rack first.

What to Serve With Zucchini Cake?

This zucchini cake is perfect for an afternoon coffee break or as a dessert after a casual dinner. I love serving it with a hot cup of coffee or tea – the warm spices in the cake pair really nicely with both. If you want to make it feel a bit more special, add a scoop of vanilla ice cream on the side, which melts into the brown butter frosting in the best way. For a brunch spread, this cake fits right in alongside fresh fruit, scrambled eggs, and maybe some crispy bacon.

Storage Instructions

Store: This zucchini cake stays moist and delicious for days. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The brown butter frosting holds up really well in the fridge, so don’t worry about it getting runny.

Freeze: You can freeze this cake unfrosted for up to 3 months wrapped tightly in plastic wrap and then in foil. If you’ve already frosted it, freeze it uncovered for an hour first, then wrap it well. Thaw overnight in the fridge before serving.

Serve: If you’ve refrigerated the cake, let it sit at room temperature for about 30 minutes before serving so the frosting softens up a bit. It tastes best when it’s not ice cold, and the flavors really come through at room temp.

Estimated Nutrition

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

• Calories: 3300-3600
• Protein: 30-36 g
• Fat: 185-205 g
• Carbohydrates: 380-420 g

Ingredients

For the cake:

• 1 3/4 cups all-purpose flour
• 1 1/4 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup granulated sugar
• 2/3 cup neutral oil
• 3 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 2 tsp vanilla essence
• 1 1/4 cups zucchini (finely shredded and lightly blotted)

For the frosting:

• 6 tbsp unsalted butter (browned and solidified)
• 6 tbsp cream cheese (softened)
• 2 cups icing sugar (sifted)
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

Step 1: Brown the Butter and Prepare the Pan

• 6 tbsp unsalted butter
• 9×13 inch baking dish

Start by melting the unsalted butter in a small saucepan over medium heat, stirring occasionally.

Once melted, continue cooking until it turns golden brown with a nutty aroma, about 5-7 minutes.

Pour into a small bowl and let it solidify at room temperature or in the refrigerator—you need it firm enough to beat with cream cheese later.

While the butter cools, preheat your oven to 350°F and prepare a 9×13 inch baking dish by greasing it well and lining it with parchment paper for easy removal.

Step 2: Prepare Zucchini and Combine Dry Ingredients

• 1 1/4 cups zucchini
• 1 3/4 cups all-purpose flour
• 1 1/4 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

Finely shred the zucchini using a box grater or food processor, then place it in a clean kitchen towel and gently squeeze to remove excess moisture—this prevents your cake from becoming soggy.

In a medium bowl, whisk together the flour, cinnamon, baking powder, sea salt, baking soda, nutmeg, and ginger.

I like to sift the spices together first to ensure they’re evenly distributed throughout the cake for consistent flavor in every bite.

Step 3: Create the Wet Ingredient Base

• 1 cup granulated sugar
• 2/3 cup neutral oil
• 3 large eggs
• 1/3 cup full-fat sour cream
• 2 tsp vanilla essence

In a large bowl, whisk together the granulated sugar, neutral oil, room temperature eggs, sour cream, and vanilla essence until well combined.

The room temperature eggs are important here—they emulsify better with the oil and create a more tender crumb.

Whisk for about 1-2 minutes until the mixture is smooth and slightly pale.

Step 4: Combine and Bake the Cake

• dry ingredient mixture from Step 2
• zucchini from Step 2
• wet ingredient mixture from Step 3

Gently fold the dry ingredient mixture from Step 2 and the prepared zucchini into the wet mixture from Step 3, stirring just until combined—don’t overmix or you’ll develop too much gluten and create a tough cake.

Pour the batter into your prepared pan and smooth the top.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

The cake should be golden brown and springy to the touch.

Step 5: Cool the Cake Properly

Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire cooling rack to cool completely.

This prevents condensation from making the top soggy while still keeping the crumb tender.

Let it cool for at least 1 hour before frosting—a warm cake will melt the frosting and make it slide right off.

Step 6: Make the Brown Butter Frosting

• 6 tbsp browned butter from Step 1
• 6 tbsp cream cheese
• 2 cups icing sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

Once the solidified brown butter from Step 1 is ready, beat it together with the softened cream cheese in a medium bowl using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.

The brown butter should be cool but still soft enough to beat easily.

Add the sifted icing sugar gradually, alternating with the vanilla extract and kosher salt, beating on low speed between additions to avoid a powdered sugar cloud.

Once all ingredients are incorporated, increase speed to medium and beat for another 1-2 minutes until the frosting is creamy and spreadable.

I find that adding a pinch of cinnamon to the frosting ties it beautifully to the cake’s warm spices.

Step 7: Frost and Serve

• frosting from Step 6
• cooled cake from Step 5

Spread the brown butter frosting generously over the completely cooled cake from Step 5, using an offset spatula or the back of a spoon to create your desired texture.

Decorate as you like—a sprinkle of cinnamon or a drizzle of extra brown butter adds a nice finishing touch.

Slice and serve at room temperature for the best flavor.

Mouthwatering Zucchini Cake with Brown Butter Frosting

Delicious Mouthwatering Zucchini Cake with Brown Butter Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8 slices

Calories: 3450

Ingredients Method

Ingredients

  

For the cake

• 1 3/4 cups all-purpose flour
• 1 1/4 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup granulated sugar
• 2/3 cup neutral oil
• 3 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 2 tsp vanilla essence
• 1 1/4 cups zucchini (finely shredded and lightly blotted)

For the frosting

• 6 tbsp unsalted butter (browned and solidified)
• 6 tbsp cream cheese (softened)
• 2 cups icing sugar (sifted)
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

Method

 

1. Start by melting the unsalted butter in a small saucepan over medium heat, stirring occasionally. Once melted, continue cooking until it turns golden brown with a nutty aroma, about 5-7 minutes. Pour into a small bowl and let it solidify at room temperature or in the refrigerator—you need it firm enough to beat with cream cheese later. While the butter cools, preheat your oven to 350°F and prepare a 9x13 inch baking dish by greasing it well and lining it with parchment paper for easy removal.
2. Finely shred the zucchini using a box grater or food processor, then place it in a clean kitchen towel and gently squeeze to remove excess moisture—this prevents your cake from becoming soggy. In a medium bowl, whisk together the flour, cinnamon, baking powder, sea salt, baking soda, nutmeg, and ginger. I like to sift the spices together first to ensure they're evenly distributed throughout the cake for consistent flavor in every bite.
3. In a large bowl, whisk together the granulated sugar, neutral oil, room temperature eggs, sour cream, and vanilla essence until well combined. The room temperature eggs are important here—they emulsify better with the oil and create a more tender crumb. Whisk for about 1-2 minutes until the mixture is smooth and slightly pale.
4. Gently fold the dry ingredient mixture from Step 2 and the prepared zucchini into the wet mixture from Step 3, stirring just until combined—don't overmix or you'll develop too much gluten and create a tough cake. Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should be golden brown and springy to the touch.
5. Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire cooling rack to cool completely. This prevents condensation from making the top soggy while still keeping the crumb tender. Let it cool for at least 1 hour before frosting—a warm cake will melt the frosting and make it slide right off.
6. Once the solidified brown butter from Step 1 is ready, beat it together with the softened cream cheese in a medium bowl using an electric mixer on medium speed for about 2-3 minutes until light and fluffy. The brown butter should be cool but still soft enough to beat easily. Add the sifted icing sugar gradually, alternating with the vanilla extract and kosher salt, beating on low speed between additions to avoid a powdered sugar cloud. Once all ingredients are incorporated, increase speed to medium and beat for another 1-2 minutes until the frosting is creamy and spreadable. I find that adding a pinch of cinnamon to the frosting ties it beautifully to the cake's warm spices.
7. Spread the brown butter frosting generously over the completely cooled cake from Step 5, using an offset spatula or the back of a spoon to create your desired texture. Decorate as you like—a sprinkle of cinnamon or a drizzle of extra brown butter adds a nice finishing touch. Slice and serve at room temperature for the best flavor.