Zucchini Cake with Browned Butter Frosting
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!
Servings: 9 servings
Equipment
- 9" square pan
Ingredients
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp baking powder
- 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
Instructions
- Set the oven to 350F
- Toss together the 1 cup all purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp baking powder in a small bowl. Set aside.
- Beat the 2 eggs well and then beat in the 1 cup sugar. Stir in the 1/2 cup vegetable oil and 1 Tbsp vanilla paste.
- Add the dry ingredients and mix until just combined. Fold in the 1 cup packed shredded and drained zucchini and 1/2 cup chopped 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 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.
- Let the butter cool a bit before adding to the 2 cups confectioner's sugar. Then thin with the heavy 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
Calories: 441 kcal
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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