Zucchini Spice Cake With Brown Butter Glaze

These were a hit at work. Great in the autumn or winter, but I love them anytime

• Ready In: 50 mins
• Serves: 24

Ingredients

• 3  cups  grated unpeeled zucchini
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon baking powder
• 3⁄4 cup white sugar
• 3⁄4 cup brown sugar
• 2  tablespoons ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground nutmeg
• 1  teaspoon salt
• 4  eggs
• 1⁄3 cup milk
• 1  cup  vegetable oil
• 2  teaspoons vanilla extract
• 1⁄2 cup  chopped walnuts

• Browned Butter glaze

• 4  tablespoons butter
• 1  cup powdered sugar
• 2  tablespoons milk or 2  tablespoons  cream
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees F.
2. Grate zucchini and set aside.
3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
4. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
5. Fold in the flour mixture, then stir in the zucchini and walnuts.
6. Pour the batter into the prepared pan.
7. Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.
8. Jelly Roll Pan: 30-32 minutes.
9. Cupcakes: 17-18 minutes.
10. Glaze:
11. Melt 4 Tbsp butter in a small saucepan over low heat until browned.
12. Pour browned butter into a small bowl (you can leave the blackened butter from the bottom of the pan), and add powdered sugar, milk, and vanilla.
13. Mix with hand beater until smooth.
14. Drizzle over cooled cake, allow it to set (harden) before serving.