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Cozy Brown Butter Zucchini Sheet Cake Recipe with Easy Cinnamon Frosting

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A moist and light zucchini sheet cake with nutty brown butter flavor, topped with a sweet and spicy cinnamon frosting. Perfect for cozy autumn moments and simple gatherings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (for the cake)
  • ½ cup (115 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup (120 ml) sour cream
  • 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
  • ¼ cup (57 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons (30–45 ml) milk (for frosting, adjust for consistency)

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt ½ cup (115 g) unsalted butter. Stir constantly as it foams and then browns to a deep golden color with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prep the zucchini: Grate about 2 medium zucchini using a fine grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon. Set aside.
  4. Cream sugars and butter: In another large bowl, combine browned butter with granulated sugar and brown sugar. Beat with mixer or whisk until well combined and slightly fluffy (2-3 minutes).
  5. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in 1 ½ teaspoons vanilla extract.
  6. Combine wet and dry: Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with dry ingredients. Fold gently to avoid overmixing.
  7. Fold in zucchini: Gently fold grated zucchini into the batter until evenly distributed.
  8. Prepare pan and bake: Grease or line a 9×13 inch (23×33 cm) sheet pan with parchment paper. Pour batter evenly into pan and smooth top. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted near center comes out clean.
  9. Cool completely: Let cake cool in pan on a wire rack for at least 30 minutes before frosting.
  10. Make cinnamon frosting: Beat ¼ cup (57 g) softened butter until creamy. Gradually add powdered sugar and 1 teaspoon ground cinnamon. Stir in ½ teaspoon vanilla extract and 2-3 tablespoons milk, adding enough milk for spreadable consistency.
  11. Frost and serve: Spread frosting evenly over cooled cake. Slice into squares and serve immediately or store for later.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Squeeze excess moisture from zucchini to prevent soggy cake. Fold batter gently to keep cake light. Cool cake completely before frosting to avoid melting frosting. Frosting consistency can be adjusted with milk. Oven temperatures vary; check cake after 30 minutes.

Nutrition

Keywords: brown butter, zucchini cake, cinnamon frosting, sheet cake, autumn dessert, moist cake, easy baking

Find it online: https://pokirecipes.com/cozy-brown-butter-zucchini-sheet-cake-recipe-with-easy-cinnamon-frosting/