Zucchini Cake with Browned Butter Frosting
User Reviews
3.5
465 reviews
Good
Zucchini Cake with Browned Butter Frosting
Report
My Zucchini Cake with Browned Butter Frosting is moist, rich with nuts, and crowned with the most decadent frosting ---- zucchini never had it so good!
Share:
Ingredients
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- pinch of baking powder
- 1 tsp cinnamon
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 Tbsp vanilla paste or 2 tsp vanilla extract
- 1 cup packed shredded and drained zucchini
- 1/2 cup chopped walnuts
for the frosting
- 3 Tbsp unsalted butter
- 2 cups confectioner's sugar
- heavy cream to thin
Add to Shopping List
Instructions
- Set the oven to 350F
- Toss together the flour, baling powder, soda, salt and cinnamon in a small bowl. Set aside.
- Beat the eggs well and then beat in the sugar. Stir in the oil and vanilla.
- Add the dry ingredients and mix until just combined. Fold in the zucchini and walnuts.
- Spread the batter into a greased 9" square baking pan. I lined mine with a parchment paper 'sling' to make it easy to remove the cake for frosting, but this is optional.
- Bake for about 45 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack before frosting.
- Make the frosting by melting the butter over low to medium heat in a small pan on the stove. It helps to have a light colored pan so you can see the color change. Continue to heat the butter until you notice it starting to turn brown. You may need to lower your heat at this point to have more control over the process. You will see the milk solids turn into little brown specks. Be extra careful not to let the butter burn, but let it get to a rich deep brown color. This happens quickly, so don't walk away.
- Let the butter cool a bit before adding to the sugar. Then thin with the cream until you get a spreadable consistency. Beat it until it is smooth and glossy.
- Spread it on the cake and enjoy.
Notes
- After grating the zucchini, lay it out on a double layer of paper towels. Let it sit while you make the batter, and then gather up the towels and gently squeeze out any excess moisture from the zucchini.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
465 reviews
Good
Other Recipes
You'll Also Love
