Zucchini Spice Cake With Brown Butter Glaze

READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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