This brown butter zucchini cake is soft, moist, and full of rich, nutty flavor thanks to the browned butter in both the cake and the glaze. I've found browning the butter is what really sets this recipe apart - it adds a depth of flavor that makes a simple zucchini cake feel bakery-worthy. The batter comes together easily with pantry staples, and the zucchini keeps everything tender without making it heavy. If you're looking for an easy snack cake with a little something extra, this is one I always come back to.

fork taking a bite out of brown butter zucchini snack cake on a small plate next to a cup of coffee on a grey surface

Can we all just bow down to zucchini and how it bakes up the best treats. I truly get shocked by it but then again I guess it's just like how we all love carrot cake.

For me baking, all cooking really, is all about sharing with loved ones. When I made this recipe my sister was like eh okay I'll try a bite, then she fell in love. Zucchini provides such a moist and delicious cake, then you add the brown butter and we are all weak at the knees!

two pieces of zucchini snack cake stacked on top of each other on a wire rack on a grey surface

Simple Ingredients, Big Flavor Payoff

This recipe calls for mostly pantry staples, it's going the extra mile with browning the butter that makes this cake extra delicious.

Butter (Browned): I always brown the butter for both the cake and glaze - I've found it adds a deep, nutty flavor that makes this cake stand out from typical zucchini cakes. Here is a how to brown butter guide.
Zucchini: I don't squeeze it dry here - I've found keeping that moisture helps create a softer, more tender crumb.
Granulated Sugar: I like using granulated sugar in this recipe because it keeps the texture light and lets the brown butter flavor really shine.
Eggs: I always make sure they're at room temperature so they mix evenly with the warm butter and don't scramble.
Vanilla: I add a full amount here - I've found it rounds out the nuttiness from the brown butter and ties everything together.

I totally think chocolate chips would be a great addition, I would add about a cup of chocolate chips. You'll also find my zucchini cakes with ground cinnamon or walnuts, if you'd like add 1 ½ teaspoons of ground cinnamon to the dry ingredients and then fold in up to 1 cup of walnuts, I prefer roasted nuts, into the batter.

Try the pumpkin spice cake version of this!

bite taken out of a slice of zucchini cake leaned up against a wire rack with more cake on a grey surface

My Method for the Perfect Snack Cake

Check out this post on how to brown butter.

glass bowl with brown butter and sugar in on a grey surface with a white and blue linen — Pour the browned butter and add sugar, mix together then let cool for 5 minutes.

eggs and vanilla added to butter sugar mixture in a glass bowl on a grey surface — Pour the browned butter and add sugar, mix together then let cool for 5 minutes.

liquid ingredients for zucchini snack cake in a glass bowl on a grey surface — Make sure there are no traces of egg yolk left behind.

shredded zucchini packed into a metal measuring cup on a grey surface — Make sure there are no traces of egg yolk left behind.

shredded zucchini added to wet ingredients for a cake recipe inside a glass bowl on a grey surface — Fold in the shredded zucchini. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.

hand folding dry ingredients into cake batter in a glass bowl on a grey surface with a white and blue linen — Now for the dry ingredients. I don't like to have to wash another bowl so just go ahead and sprinkle the four, baking soda, and salt on top of the wet ingredients. Use a spatula to gently fold together, do not over mix. Overmixing cake batter activates the gluten creating a tougher cake.

zucchini snack cake in a parchment lined baking tin before baking sitting on a grey surface with a white and blue linen — Now for the dry ingredients. I don't like to have to wash another bowl so just go ahead and sprinkle the four, baking soda, and salt on top of the wet ingredients. Use a spatula to gently fold together, do not over mix. Overmixing cake batter activates the gluten creating a tougher cake.

In a small saucepan brown the butter. Pour butter into a heatproof bowl to prevent further browning, whisk in the powdered sugar, the mixture will clump up, that's totally fine. You want to beat powdered sugar into the butter.

brown butter in a glass bowl mixed with powdered sugar using a whisk sitting on a grey surface

Add in the vanilla bean paste and two tablespoons of cream, whisk to combine.

Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.

You are looking for a glaze that drizzles down but holds its drizzle shape, like in the photo below.

brown butter glaze in a small glass bowl on a grey surface

Pour the glaze on top of the cooled zucchini cake. I like to use an angled spatula to gently spread the frosting into an even layer.

hand holding an angled spatula spreading brown butter glaze on top of zucchini cake on a grey surface

Let the frosting set for 30 minutes at room temperature or 15 in the fridge.

There you have it my Brown Butter Zucchini Cake.

Any leftovers can be stored in an air-tight container for up to 3 days.

close up of pieces of zucchini snack cake on a wire rack with one sticking up showing the cake texture

How to freeze

When it comes to most things I prefer freezing without the frosting/ or glaze. Frostings and glazes can thaw funny so I find it best not to even bother.

You can totally freeze the actual zucchini cake though. Let the cake cool completely then wrap in plastic wrap very tightly, do this part twice so ensure not air/ freezer bite can get into the cake.

To thaw the cake place it in the fridge overnight or let sit on the counter at room temperature for a couple of hours.

If yo want to freeze slices of cake just wrap them once in plastic wrap then place all of the pieces in a freezer safe bag.

Can you double

Doubling the recipe should not be a problem. You'll want to use a 9"X13" pan and you'll want to bake it for 35-45 minutes, I would check at 30 minutes to see how far a long you are. A toothpick inserted should come out with no wet batter, moist crumbs are okay.

brown butter zucchini cake in a metal pan on a grey surface with a cup of coffee, glass of milk, plate with forks, and a knife

More zucchini recipes

My love for zucchini baking started with this chocolate chunk zucchini bread, it is my sisters all time favorite quick bread, she makes it herself all the dang time!!

If you're looking for an extra chocolate fix try this double chocolate zucchini cake, you will never know there is zucchini in there!

And if you're after lemon this lemon zucchini cake is so light and tasty!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

This Brown Butter Zucchini Cake Is Next-Level Good

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Print Recipe

Total Time: 35 minutes
Yield: 9 Pieces 1x

Instructions

Zucchini Cake

Preheat the oven to 350F/180C and line an 8-inch square pan with aluminum foil or parchment paper and grease all over to prevent sticking to the lining. Set aside.
In a saucepan add the butter and cook on low/medium heat for a few minutes, stirring frequently. Check out this post on how to brown butter.
Pour browned butter into a large heatproof bowl and add sugar, mix together then let cool for 5 minutes, I like to place my bowl in the fridge. Add eggs, one at a time, then add the vanilla in with the last egg. Fold in shredded zucchini. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
Sprinkle four, baking soda, and salt on top of wet ingredients then use a spatula to gently fold together, do not over mix. Pour batter into the prepared cake pan.
Bake for 22-30 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. Let cool on a wire rack.

Brown Butter Glaze

In a small saucepan brown the butter, once browned whisk in the powdered sugar, the mixture will clump up, that's totally fine. Add in the vanilla bean paste and two tablespoons of cream, whisk to combine.
Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.
Pour on top of the cooled zucchini cake use an angled spatula to gently spread the frosting into an even layer. Let the frosting set for 30 minutes at room temperature or 15 in the fridge. Leftovers can be stored in an air-tight container for up to 3 days.