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Moist Homemade Brown Sugar Zucchini Cake with Cinnamon Frosting

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A moist and tender brown sugar zucchini cake with a rich caramel flavor, topped with a perfectly balanced cinnamon cream cheese frosting. This nostalgic recipe is easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (200g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan with butter or non-stick spray.
  2. Grate 1 ½ cups (150g) of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon ground cinnamon until evenly combined.
  4. In a separate bowl, beat 1 cup (200g) packed brown sugar and ½ cup (120ml) vegetable oil until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Slowly add the dry ingredients to the wet, stirring gently but thoroughly. Fold in the grated zucchini until evenly distributed.
  6. Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and set on a cooling rack. Let it cool fully before frosting.
  8. Beat 8 oz (225g) softened cream cheese and ¼ cup (60g) softened unsalted butter together until fluffy. Gradually add 2 cups (240g) sifted powdered sugar, 1 teaspoon ground cinnamon, and ½ teaspoon vanilla extract, beating until smooth and creamy.
  9. Spread the cinnamon frosting evenly over the cooled cake using a spatula or knife. Optionally, sprinkle a pinch of cinnamon on top.
  10. Slice into squares and serve. Store leftovers covered in the refrigerator.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Use dark brown sugar for richer flavor. Avoid overmixing the batter to keep the cake tender. Frost only when the cake is completely cool to prevent melting. The cake keeps well refrigerated for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: brown sugar zucchini cake, cinnamon frosting, moist zucchini cake, easy zucchini dessert, homemade cake, cinnamon cream cheese frosting

Find it online: https://sizzlesprout.com/moist-homemade-brown-sugar-zucchini-cake-with-5-easy-cinnamon-frosting-tips/