Zucchini Cake

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, applesauce, eggs and vanilla. Pour into the dry ingredients and whisk until combined. Fold in the shredded zucchini.
4. Spread the batter evenly in the prepared pan. Bake for 45 to 50 minutes, checking often. Around the 30-minute mark, loosely cover with foil to prevent over-browning. The cake is done when a toothpick inserted in the centre comes out clean.
5. Set the pan on a wire rack and let the cake cool completely.
6. Set out a medium heatproof bowl. Melt the 4 tbsp butter in a light-coloured pan over medium heat, stirring constantly. Once it foams, keep stirring; after about 5 to 7 minutes it will brown, with browned specks on the bottom and a nutty smell. Once it reaches a light caramel-brown colour, remove from heat immediately and pour into the bowl, including the brown bits. Cool for 10 minutes, then refri
7. In a large bowl, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat until smooth. Scrape down the bowl as needed. Add the confectioners' sugar, vanilla and a pinch of salt. Beat on low for 30 seconds, then on high for 2 minutes. Spread the frosting on the cooled cake.
8. Slice and serve. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggBrown sugarCream cheeseZucchini