This sweet glazed zucchini cake with brown sugar icing is one of my favorite ways to turn extra zucchini into a dessert that feels indulgent and special. The zucchini makes the cake incredibly moist while the warm cinnamon spices balance beautifully with the rich caramel-like icing. It’s the kind of cake I love bringing to potlucks or serving after a casual dinner because it never fails to surprise people that something so decadent has vegetables tucked inside.

Why You’ll Love This Recipe

I like this recipe because it sneaks in fresh zucchini without tasting like vegetables at all. The zucchini keeps the cake moist and tender, and I don’t even have to peel it before grating. The brown sugar icing is another reason I make this again and again – it’s rich, buttery, and has a hint of caramel flavor that makes each slice feel extra special. Another reason I enjoy it is that the ingredients are mostly pantry staples I usually have on hand, and it keeps well for several days, making it perfect for preparing ahead of time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the zucchini cake:
3 large eggs, beaten
2 cups white sugar
3 tsp pure vanilla extract
3/4 cup neutral oil (such as vegetable)
2 tsp baking powder
1 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
2 cups all-purpose flour
2 cups drained shredded zucchini

For the brown sugar frosting:
1/2 cup unsalted butter
2/3 cup packed brown sugar
1/4 tsp kosher salt
1/4 cup whole milk
2 1/2 cups powdered sugar
1 1/2 tsp vanilla essence

Directions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray or a thin layer of oil.

Step 2: Grate and drain the zucchini. Place it in a clean towel and squeeze tightly to remove excess water. Measure 2 cups and set aside.

Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 4: In a large mixing bowl, beat the eggs, then whisk in sugar, vanilla, and oil. Add the dry mixture and stir until a batter forms. Fold in the zucchini until just combined.

Step 5: Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

Step 6: For the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and salt, cooking for 2 minutes. Add milk and bring to a gentle boil. Remove from heat and whisk in powdered sugar and vanilla until smooth. Spread over cooled cake before serving.

Servings and Timing

This recipe makes about 12 to 15 servings.
Preparation time: 30–45 minutes
Cooking time: 35–50 minutes
Total time: 65–95 minutes

Variations

Sometimes I swap zucchini for yellow summer squash, and it works just as well. I’ve also made this cake with half carrots and half zucchini, which gives it a flavor closer to carrot cake. When I want a lighter version, I replace half the oil with unsweetened applesauce. For the icing, I occasionally use dark brown sugar for a deeper molasses taste.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days, but if my kitchen is warm, I store it in the fridge where it lasts up to 5 days. The unfrosted cake freezes beautifully for up to 3 months when wrapped tightly. I usually make the icing fresh after thawing because it tastes best that way.

FAQs

Can I use large garden zucchini for this cake?

I prefer medium zucchini since they’re less watery and have smaller seeds, but large zucchini can work if grated and well-drained.

Do I need to peel the zucchini before grating?

No, I keep the peel on since it’s soft and adds a nice speckled look to the cake.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free version.

How do I know when the cake is done?

I check with a toothpick inserted in the center; if it comes out clean, the cake is ready.

Can I prepare the cake ahead of time?

Yes, I like to bake it a day in advance and frost it just before serving.

What can I substitute for eggs?

I’ve used flax eggs, mashed banana, or applesauce as egg substitutes with good results.

Can I reduce the sugar in the recipe?

Yes, I sometimes cut the sugar in the cake by 1/4 cup without affecting texture too much.

How do I keep the icing from hardening too quickly?

I spread it right after making it, while it’s still warm and pourable.

Can I use a different pan size?

Yes, I’ve baked this in two 9-inch round pans for a layered cake; just reduce the baking time slightly.

Can I add nuts or chocolate chips?

Absolutely, I sometimes fold in chopped walnuts or chocolate chips for extra texture and flavor.

Conclusion

This sweet glazed zucchini cake with brown sugar icing has become one of my favorite recipes to make when I want something comforting yet impressive. The moist, spiced cake paired with the rich icing creates a dessert that feels special but comes together with simple ingredients. I like how adaptable it is, and it always surprises people when they find out zucchini is the secret to its tender crumb. Whether I make it for family gatherings, casual brunches, or just to use up summer zucchini, it’s always a hit.