Zucchini Cake with Brown Butter Frosting

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Zucchini: The star ingredient! ⭐️ Finely grate the zucchini using the small holes on a box grater (no need to peel the zucchini first). Lightly blot out some of the excess moisture (I just use a paper towel!) but make sure to leave some in it to help keep the cake moist.
• All-Purpose Flour: Creates the texture and structure of the cake. Be sure to use the spoon and level method for measuring your flour. You want this cake to have a light and tender texture, and too much flour can cause it to be dense or dry.
• Sour Cream: Adds richness and moisture and helps balances the sweetness of the cake. I recommend using full-fat sour cream and letting it come to room temperature before mixing so it incorporates smoothly.
• Vegetable Oil: In my 11 rounds of recipe testing (lol) I found that vegetable oil gave the Zucchini Cake the best rise, moisture, and texture overall.
• Eggs: Letting your eggs come to room temperature before baking helps with how smoothly they incorporate and how evenly the cake bakes. Eggs provide structure and richness for the cake.
• Spices: Ground cinnamon and ground nutmeg bring a warm, cozy taste to this light, summer cake. Feel free to use more cinnamon than the recipe calls for if you want extra depth of that flavor.
• Browned Butter: Since I didn’t end up using browned butter in the cake itself, I knew I wanted to feature it in the frosting. Check out my post How to Brown Butter for all my tips. After browning the butter, place it in the fridge to solidify. Then before creaming the ingredients for the frosting, let the solidified brown butter come to room temperature. (See the Notes section in the recipe card for more info!)
• Cream Cheese: Perfectly contrasts the sweet, rich brown butter in the frosting. I recommend using full-fat cream cheese and of course, make sure it’s softened before mixing (this helps keep your frosting silky and lump-free).

Step-by-Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Use the small holes on a box grater: I’ve found it’s better to use smaller shredded zucchini, as the larger shreds contribute to a more gummy-textured cake.
• Don’t over-dry the zucchini: Lightly blot the zucchini with paper towels just enough to reduce excess moisture. You want to leave some moisture in to keep the cake tender and moist.
• Spoon and level your flour: This one is pretty much an “always tip” for my baking recipes. Scooping flour directly from the bag can cause you to use too much flour which leads to a dry or dense cake.
• Use room temperature ingredients: Room temp eggs, sour cream, and cream cheese all mix more evenly than straight-from-the-fridge ingredients.
• Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense or tough cake.
• Frost a cooled cake only: Let your cake completely cool before frosting to prevent the frosting from melting or sliding off the cake.

Variations / Substitutions

• Oil: You can swap vegetable oil with canola, avocado oil, or even light olive oil. Avoid strongly flavored oils like coconut unless you want it to come through in the flavor.
• Sour Cream: Use plain, full-fat Greek yogurt for a similar moisture content and flavor as sour cream.
• Flour: Use a 1:1 gluten-free baking flour blend to make the cake gluten-free. The texture may vary slightly, but it should still work well!
• Add-ins: Before baking, fold in ½ cup chopped nuts (like walnuts or pecans), mini chocolate chips, or golden raisins for added texture and flavor.
• Citrus Spin: Add 1 tsp. orange or lemon zest to the batter (or the frosting!) for even more of a bright, summer-y flavor profile!
• Spice It Up: Use more ground cinnamon or add ¼ tsp. ground ginger or ground cloves for an even *deeper* spiced cake.
• Frosting Twist: Instead of the brown butter frosting, opt for a classic cream cheese frosting (like the one in this recipe), or go lighter with a lemon glaze if you want something more summery and fresh (try the glaze in this recipe!)

Using Other Pan Sizes

I haven’t personally tested all of these, but if you want to bake the cake in a pan other than a 10-inch round, here are some suggestions I would recommend. With all of these, I recommend using a light metal pan for the best bake (not dark metal or glass pans).

• 9-inch round pan: The cake will be thicker than if you use the 10-inch round pan. I recommend baking at 350°F and begin checking after 45 minutes, but it may take up to 50-55 minutes to bake fully. Use a toothpick to test doneness. It should come out with a few moist crumbs, but not wet batter.
• Two 8-inch round pans: Perfect for a layer cake version! Divide the full batter evenly between two greased and parchment-lined 8-inch pans. These cakes will be thinner, so you will want to bake at 350°F for about 28-32 minutes. Let cool completely before frosting and stacking.
• 9×13-inch rectangle pan: Great option if you want a more casual, sheet cake-style dessert that’s easy to slice and serve for a crowd. Use the full recipe and bake at 350°F for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. This cake will be a bit thinner than pictured using the 10-inch round.
• 8×8-inch (or 9×9-inch) square pan: Great for a snack-cake style. Use half the batter for one square pan, and bake at 350°F for 35-40 minutes (8×8) or 30-35 minutes (9×9), or until a toothpick inserted in the center comes out clean.
• Standard cupcakes: This recipe makes about 20–22 cupcakes. Line muffin tins with paper liners and fill each ⅔ full. Bake at 350°F for 18-22 minutes or until the centers look done and a toothpick comes out clean.
• 8×4-inch loaf pan: I have tested the recipe in this size loaf pan. Bake at 350°F for 55-60 minutes. If you bake in an 8×4 loaf pan, the recipe is very similar to my Carrot Cake Bread if you want to refer to that post for any additional notes.

Storage / Freezing

• Storage: Store frosted cake in an airtight container in the fridge for up to 4–5 days. Let sit at room temperature before serving for best texture.
• Freezing Unfrosted Cake: Wrap the fully-cooled, unfrosted cake tightly in plastic wrap and then in foil to help prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
• Freezing Frosted Cake: Freezing the cake with frosting could cause the texture of the frosting to change slightly after thawing. To freeze individual slices, place them on a parchment-lined tray to flash-freeze for 1 hour. Then wrap each slice in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour before enjoying.

FAQs

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5 from 18 reviews

Zucchini Cake with Brown Butter Frosting

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 8 -10 slices

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Moist, flavorful, and topped with rich brown butter frosting, this Zucchini Cake is the perfect way to enjoy your extra summer zucchini!

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Ingredients

For the cake:

• ▢ 1 3/4 cups all purpose flour (spooned and leveled)
• ▢ 1 tsp. ground cinnamon (feel free to add more for a stronger cinnamony flavor)
• ▢ 1 tsp. baking powder
• ▢ 1 tsp. kosher salt (or ½ tsp. fine sea salt)
• ▢ 1/2 tsp. baking soda
• ▢ 1/4 tsp. ground nutmeg
• ▢ 1 cup granulated sugar
• ▢ 2/3 cup vegetable oil
• ▢ 3 large eggs (room temperature)
• ▢ 1/3 cup full fat sour cream (room temperature)
• ▢ 2 tsp. vanilla extract
• ▢ 1 1/4 cup grated zucchini* (see zucchini notes below)

For the frosting:

• ▢ 6 Tbsp. butter, browned** (see browned butter notes below)
• ▢ 6 Tbsp. full fat cream cheese (room temperature)
• ▢ 1 1/2 – 2 cups powdered sugar
• ▢ 1 tsp. vanilla
• ▢ pinch salt
• ▢ pinch cinnamon (optional)

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Instructions 

• Brown the butter for the frosting first: since the butter needs to be browned, and then solidified for the frosting, it’s best to do this first. Read my post on How to Brown Butter and check out my Brown Butter Ingredient Notes below.
  6 Tbsp. butter, browned**
  
• Preheat and prep: preheat the oven to 350°F. Spray a round 10-inch light colored cake pan with nonstick spray, and place a round piece of parchment at the bottom. Set aside.
• Grate zucchini: finely grate the zucchini using the small holes on a box grater. The larger shred create a gummy-textured cake, so it’s best to use the small holes. Lightly blot out some of the excess moisture with paper towels (not all of it, just some) and measure the zucchini into measuring cups, loosely packed. Set aside. (See Notes section below for additional tips.)
  1 1/4 cup grated zucchini*
  
• Dry ingredients: whisk together the dry ingredients in a medium sized mixing bowl.
  1 3/4 cups all purpose flour, 1 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. kosher salt, 1/2 tsp. baking soda, 1/4 tsp. ground nutmeg
  
• Wet ingredients: in another bowl, whisk together the sugar and oil. Add the eggs in one by one, then add in the sour cream and vanilla.
  1 cup granulated sugar, 2/3 cup vegetable oil, 3 large eggs, 1/3 cup full fat sour cream, 2 tsp. vanilla extract
  
• Fold in dry ingredients: gently fold in the dry ingredients and the zucchini. Do not over mix.
  
• Bake: pour into prepared pan, and bake for ~35-40 minutes or until a toothpick inserted in the center comes out clean, a few moist crumbs are ok, but it shouldn’t be goopy or wet. Start Timer
  
• Cool: cool in the pan for ~10-15 minutes, then invert out onto a wire cooling rack to cool completely before frosting. Start Timer
• Make the frosting: using a hand mixer, beat the solidified, room temperature brown butter with the cream cheese in a mixing bowl until smooth. Add in the vanilla and salt. Add in about ½ cup of powdered sugar at a time, mixing until creamy. Taste and adjust frosting based on personal preference.
  6 Tbsp. full fat cream cheese, 1 1/2 – 2 cups powdered sugar, 1 tsp. vanilla, pinch salt, pinch cinnamon
  
• Frost the cake: spread frosting on top of cooled cake. Then you can decorate it with spiral zucchini on top, nuts, flowers, cinnamon, etc.
  

Notes

*Zucchini Ingredient Notes:

• 1 ¼ cups grated zucchini is roughly 2 small zucchini. 
• Finely grate using the small holes on a box grater.
• Lightly blot the grated zucchini.
  • I use paper towels to simply blot out some of the excess moisture. But you do want to leave some of the moisture in to help keep the cake moist.
  • If you shred the zucchini and a lot of liquid is sitting on the bottom, discard all that liquid.
• No need to peel the zucchini before grating – you can grate it with the skin on.

 

**Browned Butter Ingredient Notes:

• I have a post with detailed instructions of How to Brown Butter.
• After browning the butter, you will need to place it in the fridge to solidify. This can take ~45-60 minutes.
  • Tip: Spreading it into a shallow dish can help it chill faster.
• When you go to mix the solidified brown butter with the other frosting ingredients, it will need to be room temperature.
  • So after you solidify it, let the butter sit out at room temperature for 30-45 minutes, or until it’s soft and scoopable.
  • It should be solid but spreadable – not melted. This consistency is key for whipping up a smooth, fluffy frosting.

 

Other Pan Sizes’ Baking Times:

For any of these options it’s best to use a light metal pan (not glass). All times below are for baking at 350°F. 

• One 9-inch round pan: 50-55 minutes (tent with foil if browning too quickly)
• Two 8-inch round pans: 28-32 minutes
• 9×13-inch pan: 30-35 minutes
• 8×8 square pan: 35-40 minutes (use half the batter)
• 9×9 square pan: 30-35 minutes (use half the batter)
• Standard cupcakes (20-22): 18-22 minutes
• 8×4-inch loaf pan: 55-60 minutes (refer to Carrot Cake Bread recipe for additional notes as it is very similar)

Nutrition Information

Serving: 1slice, Calories: 411kcal (21%), Carbohydrates: 32g (11%), Protein: 6g (12%), Fat: 14g (22%), Sodium: 318mg (14%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin