Zucchini Cake with Browned Butter Frosting
User Reviews
3.5
Zucchini Cake with Browned Butter Frosting
Description
The Zucchini Cake with Browned Butter Frosting starts with a batter of all-purpose flour, baking soda, baking powder, salt, and cinnamon combined with eggs, sugar, vegetable oil, vanilla, shredded and drained zucchini, and chopped walnuts. The grated zucchini is drained on paper towels to reduce moisture, preventing a soggy cake. When baked in a 9-inch pan at 350°F for about 45 minutes, it yields a moist, tender crumb with subtle cinnamon spice and occasional crunchy walnut pieces. The browned butter frosting is made by carefully melting and heating unsalted butter until milk solids turn golden brown, creating a rich, nutty flavor base. This browned butter is then mixed with confectioners sugar and thinned with heavy cream to a spreadable consistency, offering a flavorful contrast to the cake’s mild sweetness. Together, they produce a textured and flavorful dessert.
This cake can be enjoyed on its own or with tea or coffee. The moist and soft texture pairs with the rich and slightly caramelized frosting, making it suitable for family gatherings or casual treats.
When preparing, make sure to drain the zucchini thoroughly to keep the cake from excess moisture. Using a light-colored pan for browning the butter will help monitor its color to avoid burning. The cake can be lined with parchment paper for easier removal before frosting.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- pinch baking powder
- 1 tsp cinnamon
- 2 egg
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 Tbsp vanilla paste or 2 tsp vanilla extract
- 1 cup zucchini packed, shredded, and drained
- 1/2 cup walnuts chopped
for the frosting
- 3 Tbsp butter unsalted
- 2 cups confectioners sugar
- heavy cream to thin
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
- Drain excess moisture from shredded zucchini using layers of paper towels to prevent a soggy cake.
- Brown the butter carefully over low to medium heat to develop flavor without burning.
- Lining the baking pan with parchment paper can aid easy removal of the cake for frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.5
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