Zucchini Spice Cake with Browned Butter Frosting

5 from 1 vote

Zucchini Spice Cake with Browned Butter Frosting

Zucchini Spice cake made with fresh grated zucchini, flour, sugar, eggs & a delightful blend of cinnamon spice! Moist, flavorful sheet cake topped with an incredible brown butter icing and chopped pecans or walnuts.

Prep Time15

Cook Time35

Total Time50

Course: Cake, Dessert

Cuisine: American

Keyword: Zucchini Sheet Cake

Servings:

Calories: 298kcal

Author: Jessica & Nellie

Ingredients

Cake

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
3/4 cup white sugar
3/4 cup brown sugar
2 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp salt
4 eggs
1/3 cup milk
1 cup vegetable oil {can substitute applesauce}
2 tsp vanilla extract
1/2 cup chopped walnuts {optional}

Frosting

2/3 cup butter do not use margarine!
4 cups powdered sugar
2 tsp vanilla
4 tbsp milk

Instructions

Preheat oven to 325 degrees F. Grease one jelly roll pan.
Grate zucchini and set aside.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.

How to Make Frosting

In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly.
Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.

Nutrition