Zucchini Loaf Cake
Lightly spiced with cinnamon, this easy Zucchini Loaf Cake is topped with a brown butter cream cheese topping for an ideal slice of summer produce.
Servings 10
Calories 371kcal
Ingredients
Zucchini Loaf Cake
- 165 grams / ¾ cup light brown sugar
- 50 grams / ¼ cup superfine/caster sugar
- 110 grams / 2 large eggs room temperature
- 114 grams / ½ cup sunflower oil
- 30 grams / 2 tablespoons milk
- 290 grams / 1 ¾ cups + 1 tablespoon plain flour
- 3 grams / ½ teaspoon baking soda
- 6 grams / 1 ½ teaspoons baking powder
- 4 grams / 1 ½ teaspoons ground cinnamon
- 230 grams / 2 cups zucchini peeled and finely grated
Frosting
- 40 grams / 3 tablespoons brown butter room temperature
- 55 grams / ½ cup + 2 teaspoons confectioner/icing sugar
- 125 grams / 4.4 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
Instructions
Zucchini loaf cake
- Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
- Place the sugars and eggs into a bowl and whisk until pale, approximately 2 minutes.
- Add the oil and milk and whisk until combined.
- In a separate bowl stir the flour, baking soda, baking powder and ground cinnamon and stir to combine.
- Sift into the wet ingredients and stir until no dry portions remain on the edges of your bowl.
- Add the grated zucchini and fold until well combined.
- Pour into your loaf tin and smooth out on top.
- Bake until golden and a skewer comes out clean, approximately 1 hour 5 minutes.
- Remove and allow to cool for 10 minutes before placing on a cooling rack to cool completely.
Frosting
- Place the brown butter into a bowl and whip until pale, approximately 3 minutes.
- Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
- Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
- Spoon on the top of your loaf and smear out over the entire loaf.
- Slice and serve.
- Dig in!
Notes
- Zucchini: Raw green zucchini (or courgettes, depending on where you live) were used here. You don’t need to blot or wring out the moisture as this helps contribute perfectly to the texture of the cake.
- Loaf tin: A traditional loaf pan is ideal for this recipe, as it allows the cake to bake evenly and gives it that perfect shape. The loaf tin used here fits 1 kilo or 2 pounds.
- Add-ins: Feel free to add chocolate chips, walnuts, pecans or even dried cranberries to the cake for a twist.
- Best kept: Stored in an airtight container at room temperature, for 1 day with frosting. Once frosted, it will last well covered for up to 1 week.
- Can be frozen: Wrap cooled slices with or without frosting or the whole loaf tightly and freeze for up to 3 months.
Nutrition
Calories: 371kcal