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A plated slice of zucchini cake topped with frosting and chopped nuts, with the full cake visible in the background. Surrounded by bright zinnias.
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Zucchini Cake with Brown Butter Frosting

Moist, flavorful, and topped with rich brown butter frosting, this Zucchini Cake is the perfect way to enjoy your extra summer zucchini!
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 -10 slices
Calories 411kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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**
    Side-by-side image showing the process of browning butter. The left side displays cubes of butter melting in a stainless steel pan, while the right side shows the fully browned butter with golden color and specks.
  • 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*
    Two-step image of prepping zucchini. The left shows freshly grated zucchini in a bowl, and the right shows the zucchini being blotted with a paper towel to remove excess moisture.
  • 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
    A bowl with dry ingredients. The left shows flour, cinnamon, baking soda, and other spices unmixed, while the right shows the ingredients fully whisked together into a uniform mixture.
  • 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
    Three-step image showing wet ingredients being mixed. The first bowl contains sugar and oil, the second shows the mixture being whisked, and the third has sour cream and vanilla added to the mix.
  • Fold in dry ingredients: gently fold in the dry ingredients and the zucchini. Do not over mix.
    Three photos showing batter assembly. The first bowl shows flour added to wet ingredients, the second shows grated zucchini added to the partially mixed batter, and the third displays the fully mixed zucchini cake batter.
  • 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
    Two-step baking process. The left image shows raw zucchini cake batter poured into a round cake pan, and the right shows the cake fully baked to a golden brown.
  • 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
    Four stages of frosting prep. The first bowl shows cream cheese and browned butter, the second shows the mixture partially beaten, the third has powdered sugar added, and the fourth displays the finished whipped frosting.
  • Frost the cake: spread frosting on top of cooled cake. Then you can decorate it with spiral zucchini on top, nuts, flowers, cinnamon, etc.
    Side-by-side image of a frosted zucchini cake. The left shows a cake freshly frosted with swirls of cream cheese frosting, and the right shows the decorated version topped with chopped pecans and fresh edible flowers.

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
  • 9x13-inch pan: 30-35 minutes
  • 8x8 square pan: 35-40 minutes (use half the batter)
  • 9x9 square pan: 30-35 minutes (use half the batter)
  • Standard cupcakes (20-22): 18-22 minutes
  • 8x4-inch loaf pan: 55-60 minutes (refer to Carrot Cake Bread recipe for additional notes as it is very similar)

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Sodium: 318mg