Rustic Zucchini Cake With Brown Butter Frosting

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This Rustic Zucchini Cake With Brown Butter Cream Cheese Frosting is one of my new favorites. It is tender and moist and loaded with flavor and since its Zucchini Cake, it must be good for you, right?

I love baking a cake that is not the usual, vanilla or chocolate cake with vanilla or chocolate frosting. I always like to jazz things up a bit and this Zucchini Cake did not disappoint. The zucchini, while not only good for you, adds a ton of moisture and the addition of cinnamon, nutmeg and cloves add spicy notes that complement the nutty flavor that the brown butter brings to the cream cheese frosting. The caramelized walnuts add that little bit of crunch that finishes it off.

Now I know you’re saying “ Zucchini doesn’t belong in cake “ but trust me, zucchini is the perfect ingredient to incorporate in a cake. It adds the perfect amount of moisture and texture to baked goods. And let’s not forget the health benefits. It promotes heart health and is loaded with fiber which aids in digestion.

Other Zucchini Dessert Recipes

Why You Have To Make This Cake

  • Your family will love it and never know they were eating there vegetables.
  • It is super moist and tender and loaded with great flavor.
  • A great way to use up your extra zucchini
  • It is really easy to make.

How To Make Rustic Zucchini Cake With Brown Butter Cream Cheese Frosting

I start by preparing the brown butter for the cream cheese frosting. Add the butter to a small saucepan over medium low heat. Cook for 8 to 10 minutes stirring occasionally until brown bits start to form on the bottom of the pan and the butter has turned a golden brown. Remove from heat, pour into a glass bowl and set to the side to return to a solid state.

Meanwhile you can start the cake.

Preheat the oven to 350º. Line a 8” spring form pan with parchment paper, creasing it around the edges so that it stays. Spray with baking spray.

Whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves and salt in a large mixing bowl until combined.

To a separate mixing bowl, whisk together the eggs, brown sugar, granulated sugar, avocado oil, apple sauce and pure vanilla extract until completely combined.

Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold it together to combine.

Shred the zucchini using a box grater on its smallest side and fold it into the batter.

Pour the mixed batter into the prepared spring form pan and place in the preheated oven to bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking you can prepare the walnuts.

To a large frying pan over medium heat add the pure maple syrup and the walnut. Cook stirring occasionally until the syrup has been absorbed and has crystallized on the nuts. Remove from heat and immediately pour the nuts out onto a sheet of parchment paper to cool.

For the frosting, place the solidified brown butter softened cream cheese and salt in the bowl of a stand mixer. Beat until completely combined.

Add the powdered sugar, pure vanilla extract and milk, continue mixing until smooth and creamy.

Remove cake from pan and place on a serving tray. Cover the top of the cake with the cream cheese frosting and decorate with prepared walnuts.

Then serve.

Rustic Zucchini Cake With Brown Butter Frosting
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Rustic Zucchini Cake With Brown Butter Frosting

Recipe by BrendaCourse: Dessert

A tender moist cake smothered with a smooth creamy frosting then topped with crunchy candied walnuts.

Ingredients
For The Cake:

  • 2 1/2 Cup all purpose flour

  • 2 Teaspoons baking powder

  • 1/2 Teaspoon baking soda

  • 2 Teaspoons ground cinnamon

  • 1/2 Teaspoon ground nutmeg

  • 1/8 Teaspoon ground cloves

  • 1/2 Teaspoon salt

  • 4 Eggs

  • 1 1/2 Cup brown sugar

  • 1/4 Cup granulated sugar

  • 1 Cup avocado oil

  • 1/2 Cup apple sauce

  • 1 Tablespoon pure vanilla extract

  • 2 Cups shredded zucchini

  • For The Frosting:

  • 12 Tablespoons unsalted butter, browned and cooled

  • 8 oz. Cream cheese at room temperature

  • 3 Cups powdered sugar

  • 2 Tablespoons milk

  • 1 Teaspoon pure vanilla extract

  • 1/2 Teaspoon salt

  • For The Candied Walnuts

  • 1/4 Cup pure maple syrup

  • 1/2 Cup waltnuts

Directions

  • Start by browning the butter for the frosting. Place butter in a small saucepan over medium low heat. Cook for 8 to 10 minutes or until brown bits have formed at the bottom of the pan and butter has turned golden. Remove from heat and pour in a glass bowl to cool completely and come back to a solid state.
  • Preheat oven to 350º. Line a 8” spring form pan with a piece of parchment paper, creasing the edges so that it stays in place. Spray with baking spray and set to the side.
  • To a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves and salt until combined.
  • To a separate mixing bowl, whisk together the eggs, brown sugar, granulated sugar, avocado oil, apple sauce and pure vanilla extract until completely combined.
  • Fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Add the shredded zucchini and continue folding in until incorporated.
  • Pour the mixture into the prepared spring form pan and place in the preheated oven to bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a cooling rack before removing from the pan.
  • Meanwhile, to prepare the frosting, to the bowl of a stand mixer fitted with a paddle attachment, place the solidified brown butter, room temperature cream cheese and salt and mix for 1 to 2 minutes or until completely combined. With the mixer off, add the powdered sugar. Starting on low, mix the ingredients until combined, raising the speed to medium as the powdered sugar is absorbed. Add the milk and vanilla extract and continue mixing on medium speed until smooth and creamy.
  • Remove the cooled cake from the spring form pan. Remove the parchment paper from the bottom and place the cake on a serving plater. Spread the frosting on the top of the cake to cover. If desired decorate with maple walnuts.
  • To make the maple coated walnuts, place a large frying pan over medium heat. Add the maple syrup and the walnuts and cook for 8 to 10 minutes or until the maple syrup is absorbed and the walnut have caramelized. Immediately transfer nuts to a piece of parchment paper or aluminum foil to cool.