Zucchini Cake with Brown Butter Frosting

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Zucchini Cake with Brown Butter Frosting is the ultimate summer dessert for using up extra in-season zucchini.

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It's moist, tender, and infused with warm spices, then topped with a rich brown butter frosting that adds the perfect cozy touch.

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To make, brown the butter for the frosting first.

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Finely grate the zucchini using the small holes on a box grater.

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Lightly blot out some of the excess moisture with paper towels and measure the zucchini into measuring cups, loosely packed. Set aside.

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Whisk together the dry ingredients in a medium sized mixing bowl.

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In another bowl, whisk together the sugar and oil. 

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Add the eggs in one by one, then add in the sour cream and vanilla.

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Gently fold in the dry ingredients and the zucchini. Do not over mix.

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Pour into prepared pan, and bake for ~35-40 minutes.

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Cool in the pan for ~10-15 minutes, then invert out onto a wire cooling rack to cool completely before frosting.

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Using a hand mixer, beat the solidified, room temperature brown butter with the cream cheese in a mixing bowl until smooth.

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Add in the vanilla and salt.

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Add in about ½ cup of powdered sugar at a time, mixing until creamy.

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Spread frosting on top of cooled cake.

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Then you can decorate it with spiral zucchini on top, nuts, flowers, cinnamon, etc.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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