The rich and nutty brown butter makes up the heart of this Brown Butter Zucchini Cake! The cake itself uses mild zucchini to bring the sweetness of cinnamon, the subtle tanginess of Greek yogurt, and the smoky depth of brown sugar together into a wonderful treat. Then the icing is a simple cinnamon-vanilla creamy topping that makes everything so, so good! You can’t say no to Brown Butter Zucchini Cake. In fact, you’ll be looking forward to the next zucchini harvest!

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For the cake:

  • 8 tablespoons unsalted butter, cut into 1 tablespoon pieces
  • 2 1/2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups zucchini, shredded

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • ground cinnamon, to taste
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch pan.

Step 3 –In a small saucepan over medium-low heat, melt the butter and cook, while stirring occasionally, until golden-brown with a nutty aroma.

Step 4 –Pour the browned butter into a small bowl and allow it to cool to room temperature.

Step 5 –In a large bowl, add the flour, the brown sugar, the baking soda, the salt, 1 1/2 teaspoons of the cinnamon, and the nutmeg and whisk to combine.

Step 6 –In a small bowl, add the cooled browned butter, the Greek yogurt, the eggs, and 2 teaspoons of the vanilla extract.

Step 7 –Pour the wet ingredients mixture over the dry ingredients mixture and stir until just combined.

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Step 8 –Add the zucchini and stir until well-combined and moistened.

Step 9 –Pour the batter into the prepared pan.

Step 10 –Bake until a toothpick inserted into the center comes out clean and the cake is light golden-brown, about 30-35 minutes.

Step 11 –Transfer the cake to a wire rack to cool.

Step 12 –In a small bowl, add the powdered sugar, the milk, the remaining vanilla, and the remaining cinnamon and whisk together until smooth.

Step 13 –Drizzle the glaze over the cooled cake and cut into squares.

Step 14 –Serve.