I think this must be the perfect zucchini cake ~ it’s super moist, full of crunchy walnuts, and topped with a creamy layer of browned butter frosting.
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This zucchini snack cake is a winner. I love the rich color, the threads of green running through it, the chunky walnuts, and the soft, springy crumb. But the browned butter frosting is what keeps pulling me back for another bite.
a luscious zucchini snack cake!
➡ It’s soft, plush, and moist without feeling heavy or soggy.
➡ Toasted walnuts add plenty of crunch and extra flavor.
➡ The creamy browned butter frosting is one you’ll use again and again.
Zucchini snack cake ingredient highlights
OIL: oil instead of butter keeps the cake nice and moist, even after slicing.
SOUR CREAM: adds richness and gives the cake a tender crumb.
BROWNED BUTTER: gives the frosting a deep, toasty flavor that’s especially good with the walnuts.
How to brown butter without burning it
- Put the butter in a small, preferably light-colored saucepan so you can easily see the color change.
- Melt it over medium heat and bring it to a gentle bubble. The butter will foam as its water content cooks off.
- Stir or swirl the pan occasionally. As the foam begins to subside, you’ll see tiny golden specks forming on the bottom of the pan. Those are the milk solids beginning to brown.
- Once the specks appear, watch closely. Lower the heat or briefly lift the pan from the burner if the butter seems to be browning too quickly.
- As soon as the butter is deep golden brown and smells toasted, immediately pour it into a heatproof bowl, scraping in all those flavorful brown bits.
- Don’t walk away while browning butter ~ it can go from perfectly browned to burned very quickly.
Let the browned butter cool to room temperature before using it to make the frosting for your zucchini snack cake.
Baking with zucchini faqs
Do I need to peel the zucchini?
No. The peel is tender and adds color, a little extra fiber, and flavor to the cake. Just wash the zucchini, trim the ends, and shred it.
Do I need to squeeze the moisture out of the zucchini?
No, I usually don’t do anything to the zucchini unless it seems especially wet. I like to shred it with the shredding blade in my food processor ~ it gives me nice, thick, relatively dry shreds that bake up beautifully.
Can I leave out the walnuts?
Yes, or substitute pecans. But the walnuts are especially good with the browned butter frosting.
Can I make this cake ahead?
Yes—the moisture from the zucchini keeps it fresh, and the flavor is just as good the next day.
Can I freeze this zucchini cake?
Yes. Freeze it well wrapped, either whole or in individual pieces. You can freeze it frosted, although unfrosted is a little easier to wrap. In that case you can flash freeze unwrapped, and wrap when firmed up.
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Zucchini Snack Cake with Browned Butter Frosting
Equipment
- 9" square pan
Ingredients
for the cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp mace
- 3/4 tsp salt
- 2 large eggs
- 1 cup sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- 1/3 cup sour cream or full-fat Greek yogurt
- 1 Tbsp vanilla bean paste
- 1 1/2 cups packed shredded zucchini, lightly blotted with paper towels only if very wet.
- 3/4 cup chopped toasted walnuts
for the frosting
- 3 Tbsp unsalted butter
- 2 cups confectioner’s sugar
- 3 Tbsp heavy cream, or more as necessary to thin the frosting to a spreadable consistency.
Instructions
- Heat oven to 350°F. Grease and line a 9×9-inch pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, mace, and salt.
- In a large bowl, whisk the eggs with the white and brown sugars until smooth and slightly thickened. Whisk in the oil, sour cream, and vanilla.
- Fold in the zucchini and walnuts.
- Add the dry ingredients and fold just until no dry flour remains.
- Spread the batter evenly in the pan.
- Bake for 35–42 minutes, until the center springs back lightly and a toothpick comes out without wet batter. A few moist crumbs are fine.
- Cool in the pan for about 20 minutes, then lift out and cool completely before frosting.
- Make the frosting by melting the 3 Tbsp unsalted 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. I like to immediately pour the browned butter into a heatproof bowl to stop the cooking.
- Let the butter cool until it’s still fluid but no longer feels hot before adding to the 2 cups confectioner’s sugar. Then thin with the heavy cream until you get a spreadable consistency. You'll probably need 3-4 tablespoons of cream, depending on the consistency you like. Beat it until it is smooth and glossy.
- Spread it on the cooled cake and enjoy.
Notes
Nutrition
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Just made this can you double the recipe for 9×13???
I think that should work fine, Lynette.
So you cook the zucchini first then drain and shred it ?
No, the zucchini is raw, Darla.
The entire family loved it !!
It’s very heavy for cake. Not my favorite by any means. The brown butter frosting is the best part of the cake.
It’s kind of a cross between a cake and a blondie, I think, with a dense moist texture.
very delicious topping idea! i’ve decided i’m quite enamored of browned butter. 🙂
Yes please to brown butter frosting!
Pinned straight away – not even a second thought!
Oh, my. If I only had a straw… 😀
This cake is gorge! It would be the perfect late Thursday night snack!
Oh my goodness. Moist, springy cakes are my downfall and did you say browned butter? I am drooling as I imagine this. I’ll be trying this really, really soon.
Like this! A lot! Browned Butter is King! Or Queen! Or just plain good!