Zucchini Spice Cake With Brown Butter Glaze Recipe

Name: Zucchini Spice Cake With Brown Butter Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups grated unpeeled zucchini; 3 cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; ¾ cup white sugar; ¾ cup brown sugar; 2 tablespoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; 1 teaspoon salt; 4 eggs; ⅓ cup milk; 1 cup vegetable oil; 2 teaspoons vanilla extract; ½ cup chopped walnuts; 4 tablespoons butter; 1 cup powdered sugar; 2 tablespoons milk or 2 tablespoons cream; ½ teaspoon vanilla

Servings: persons

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
¾ cup white sugar
¾ cup brown sugar
2 tablespoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon salt
4 eggs
⅓ cup milk
1 cup vegetable oil
2 teaspoons vanilla extract
½ cup chopped walnuts
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or 2 tablespoons cream
½ teaspoon vanilla

1
Preheat oven to 325 degrees F.
2
Grate zucchini and set aside.
3
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
4
Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
5
Fold in the flour mixture, then stir in the zucchini and walnuts.
6
Pour the batter into the prepared pan.
7
Bake until a toothpick inserted in the center comes out clean, 30-32 minutes.
8
Allow to cool completely before frosting and cutting.
9
Jelly Roll Pan: 30-32 minutes.
10
Cupcakes: 17-18 minutes.
11
Glaze:.
12
Melt 4 Tbsp butter in a small saucepan over low heat until browned.
13
Pour browned butter into a small bowl (you can leave the blackened butter from the bottom of the pan), and add powdered sugar, milk, and vanilla.
14
Mix with hand beater until smooth.
15
Drizzle over cooled cake, allow it to set (harden) before serving.

1713

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups grated unpeeled zucchini, 3 cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and more.

Yes, Zucchini Spice Cake With Brown Butter Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Spice Cake With Brown Butter Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions