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

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

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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Grate and drain zucchini, squeezing out excess moisture. Measure 2 cups and set aside.
In a small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, beat eggs, then whisk in sugar, vanilla, and oil. Stir in the dry mixture until combined.
Fold in zucchini until just incorporated. Pour batter into the prepared pan and spread evenly.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
For the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and salt; cook for 2 minutes.
Add milk and bring to a gentle boil. Remove from heat and whisk in powdered sugar and vanilla until smooth.
Spread icing over cooled cake before serving.

Swap zucchini with yellow squash or mix half zucchini and half carrots for variety.

Replace half the oil with applesauce for a lighter version.

Use dark brown sugar in the icing for a deeper molasses flavor.

Unfrosted cake freezes well for up to 3 months; make icing fresh after thawing.

Add walnuts or chocolate chips for extra texture.