Description
A moist and flavorful dessert made with grated zucchini and topped with luscious brown sugar icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat together vegetable oil, eggs, grated zucchini, and vanilla extract.
- Pour the zucchini mixture into the dry ingredients and gently fold until combined, adding walnuts or pecans if desired.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and milk, bringing it to a boil for 1 minute. Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
- Once the cake is cool, pour the icing over it and enjoy.
Notes
Press grated zucchini between paper towels to remove excess moisture before adding to the mix.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg