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Best Cinnamon Streusel Zucchini Cake with Brown Butter Frosting

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This incredibly moist and tender zucchini cake features a buttery cinnamon streusel layer and is topped with a nutty brown butter frosting. It’s the perfect way to use up summer zucchini and is always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (or canola oil)
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini, lightly squeezed (about 1 medium zucchini)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • 1/2 cup unsalted butter (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 2–3 tablespoons milk (whole milk or 2%, for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides. Set aside.
  2. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter bits. Refrigerate while you make the cake batter.
  3. Grate the zucchini using the large holes of a box grater. You should have about 2 cups. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some excess moisture. Set aside.
  4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, and nutmeg.
  5. In another large bowl, whisk together granulated sugar, 1/2 cup brown sugar, eggs, vegetable oil, and 2 teaspoons vanilla extract until smooth and well combined. Fold in the grated zucchini until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain. The batter will be thick and slightly shaggy.
  7. Spread half of the batter evenly into the prepared pan. Sprinkle about two-thirds of the streusel mixture over the batter. Dollop the remaining batter on top and spread gently. Sprinkle the remaining streusel evenly over the top.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 25 minutes, tent loosely with foil. Let the cake cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment paper and let it cool completely on the rack.
  9. While the cake cools, make the frosting: Melt 1/2 cup butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter melts, foams, and turns golden brown with brown specks at the bottom (about 5-7 minutes). As soon as it smells nutty and looks amber-colored, remove from heat and pour into a heatproof bowl. Let cool for about 10 minutes.
  10. Once the brown butter has cooled slightly but is still liquid, add the sifted powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Whisk vigorously until smooth. Add milk one tablespoon at a time until the frosting reaches a pourable but thick consistency.
  11. Pour the brown butter frosting over the completely cooled cake and spread evenly. Let the frosting set for about 15 minutes before slicing. Serve at room temperature.

Notes

Don’t over-squeeze the zucchini—just remove excess watery liquid. Room temperature eggs are important for even batter. Watch the brown butter carefully as it can burn quickly. Let the cake cool completely before frosting. The cake tastes even better on day two.

Nutrition

Keywords: zucchini cake, cinnamon streusel, brown butter frosting, summer dessert, bake sale cake, easy cake recipe

Find it online: https://sagestirs.com/best-cinnamon-streusel-zucchini-cake-with-brown-butter-frosting/