Zucchini spice cake with browned butter frosting is a delicious and tender sheet cake that can feed a crowd and keep you wanting more.
If you’re looking for the best zucchini dessert recipe, this one is possibly it. With so much flavor and moisture packed into every bite, this zucchini spice sheet cake is great on its own. Adding the homemade browned butter frosting over the top just makes it irresistible!
About this Zucchini Cake Recipe
I originally got this recipe from Allrecipes.com when I was looking for a way to use up my gardens oversupply of zucchini. I tweaked it a bit and ended up with the light, airy and delicious recipe you see below.
The recipe below makes a large jelly roll pan/cooking sheet so it’s perfect for feeding a large crowd but if you’re looking for a recipe that feeds a smaller group then you can easily cut the recipe in half to get it to fit inside of a 9×13 baking dish. And while you don’t NEED to add the browned butter frosting, it’s such an incredible addition to the recipe that I highly recommend it.
Does Zucchini Cake Need To Be Refrigerated?
Zucchini cake does not need to be kept in the fridge, although you can choose to store it that way if you wish. The most important thing to do is to keep it well covered so that it doesn’t dry out before you get to eat it!
How Do You Grate Zucchini For Cake?
You can choose to use a food processor with the grater attachment or a box style cheese grater. These are both great suggestions. Simply cut the ends off of your washed zucchini and then rub the smaller side against the grater until it has been completely shredded. Using the standard shredded cheese side will give you perfectly sized zucchini pieces, any large and they’ll be too big, and any smaller will have you spending all day cleaning out the grater holes.
Zucchini Spice Cake with Browned Butter Frosting Ingredients
For the Cake You will Need:
-3 cups grated unpeeled zucchini
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon baking powder
-3/4 cups white sugar
-3/4 cups brown sugar
-2 tablespoons ground cinnamon
-1/2 teaspoon ground cloves
-1/2 teaspoon ground nutmeg
-1 teaspoon salt
-4 eggs
-1/3 cup milk
-1 cup vegetable oil {can substitute applesauce}
-2 teaspoons vanilla extract
-1/2 cup chopped walnuts {optional}
For the Frosting You Will Need:
-2/3 cup butter {do not use margarine!}
-4 cups powdered sugar
-2 tsp vanilla
-4 TBSP milk
How to Make Spiced Zucchini Cake
Preheat your oven to 325 degrees F and grease one jelly roll pan, set aside.
Grate your zucchini and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices, and salt until well blended.
In a separate bowl, beat the eggs, milk, oil, and vanilla until smooth. Fold in the flour mixture, and then stir in the zucchini and walnuts (if desired).
Pour the batter into the prepared pan and bake until a toothpick can be inserted into the center and come out clean. About 30-32 minutes.
Allow the zucchini spice cake to cool completely before frosting and cutting.
How to Make the Browned Butter 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, so keep a watchful eye.
Remove from heat.
Add in the remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.
Cut into pieces and serve.
Enjoy!
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
- 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.
How Long Does Zucchini Cake Last?
If properly stored on the counter or at room temperature, you can expect it to last 1-2 days. If you choose to keep it stored in the fridge, you can get it to last even longer (possibly a week or more!)
What Is The Difference Between Icing and Frosting?
Frosting is a fluffier and thicker mixture often stabilized with shortening or butter (but not always) and is used to coat the outside of cakes. Icing is much thinner often gets watered down with milk. It’s used on everything from pastry goods to cookies and can be seen on some cakes too.
If you Like Zucchini Desserts Then You’re Going to Love These Easy Zucchini Recipes!
- Chocolate Chip Zucchini Bars
- Pudding Zucchini Bread
- Zucchini Chocolate Chip Cookies
- Easy Zucchini Cake
- Zucchini Cupcakes with Caramel Frosting
- Best Ever Zucchini Bread
- Lemon Zucchini Muffins
- Low Fat Zucchini Cookies
- Healthy Zucchini Carrot Muffins
With a light and airy Zucchini spiced cake like this one, you’re going to be glad it makes a bunch of servings because you’ll keep wanting more of this delicious zucchini spice cake with browned butter frosting.
Bonnie says
i made this recipe twice and both times it turned out way too moist, almost as if it hadn’t cooked long enough, though I actually cooked it about 15 min longer than recommended. The first time I made it I used Bob’s Red Mill 1:1 Gluten Free flour, the second time I used regular all-purpose flour. And both times I used applesauce instead of oil, as suggested. The only reason I can think for why it cooks up so moist is perhaps there is too much zucchini. The cake has a very good flavor, so if I make it again I think I’ll lessen the amount of zucchini. Oh and one suggestion – I added a teaspoon of cardamom the second time, it gave it a nice flavor.
Jessica says
HI Bonnie! The water content in zucchini varies greatly! Maybe you can squeeze some out of your shredded zucchini next time? I love your suggestion to add cardamom! I’m for sure trying that!
Teresa says
Wonderful cake, and the frosting just makes it even more awesome! This has become one my favorite cakes to make and it was a hit at work as well.