Description
Indulge in a delightful treat with our Homemade Zucchini Cake With Brown Sugar Icing recipe. Learn how to create a moist and flavorful dessert that will impress your guests!
Ingredients
Scale
- 3 large eggs (180 g) beaten
- 2 cups (400 g) granulated sugar
- 3 tsp (15 ml) vanilla extract
- 3/4 cup (180 ml) vegetable oil
- 2 tsp (10 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) salt
- 2 tsp (5 g) cinnamon
- 2 cups (240 g) flour
- 2 cups (300 g) grated & drained zucchini
- 1/2 cup (115 g) beef fat
- 2/3 cup (135 g) brown sugar
- 1/4 tsp (1.5 g) kosher salt
- 1/4 cup (60 ml) milk
- 2 1/2 cups (300 g) icing sugar
- 1 1/2 tsp (7.5 ml) vanilla extract
Instructions
- Set your oven to 350°F and prepare a 9 x 13-inch baking dish by applying a layer of grease.
- Use the larger holes on a grater to shred two medium zucchinis onto a clean kitchen towel.
- Wrap the towel around the shredded zucchini and squeeze out the extra moisture by twisting it over a sink. Put aside.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl and whisk together. Put aside.
- In a large bowl, beat the eggs, then mix in the sugar, vanilla, and oil until the mixture is uniform.
- Incorporate the dry ingredients into the wet mixture and mix thoroughly.
- Measure out 2 cups of the squeezed zucchini (make sure it’s not packed down too tightly) and fold it into the batter. Stir until everything is evenly blended.
- Transfer the batter into the prepared pan, smoothing it out evenly with a spatula or spoon, and bake on the lower oven rack for 35 minutes or until it’s golden and set. Allow it to cool completely for about an hour before proceeding with the icing.
- In a medium-sized pot with a heavy base, melt 1/2 cup of beef fat over medium heat.
- Mix in 2/3 cup of brown sugar and a pinch of kosher salt, whisking until the sugar dissolves and combines well.
- Add 1/4 cup of milk and bring the mixture to a vigorous boil over medium-high heat, stirring almost constantly. Let it boil for one minute while continuing to stir.
- Carefully transfer the hot brown sugar mixture to a deep mixing bowl and let it cool for 10 minutes. Set a timer!
- After the timer goes off, use electric beaters to incorporate vanilla and gradually add the icing sugar, beating on low speed until smooth.
- Drizzle the icing over the cooled zucchini cake, using the back of a spoon or a large spatula to spread it evenly. Remember, the icing should be applied while still slightly warm as it sets quickly as it cools.
Notes
- Thoroughly drain and squeeze grated zucchini to remove excess moisture and prevent cake sogginess.
- Let the brown sugar mixture cool for 10 minutes before adding icing sugar to maintain consistency.
- Consider using butter instead of beef fat in the icing for a more traditional taste, and sprinkle cinnamon or nutmeg for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 15g
- Protein: 4g
Keywords: zucchini cake, brown sugar icing, moist cake, easy dessert, homemade treat
