The Ultimate Moist Zucchini Cake with Irresistible Caramel Nut Frosting
Prepare to be amazed by this **super moist zucchini cake**, a true culinary gem and an iconic family favorite that consistently garners rave reviews. What elevates this simple yet extraordinary dessert is its quick and easy **broiled caramel nut topping**, transforming it into a showstopper perfect for any special occasion. Forget preconceived notions about zucchini in desserts; this cake is a revelation. Every single time it graces our table, it elicits “oohs and aahs” from everyone who takes a bite. It’s not just a casual treat; this remarkable cake is frequently requested for birthdays and holidays, a testament to its widespread appeal across all ages. If you’re looking for a dessert that combines incredible flavor with an unexpectedly tender texture, this zucchini cake recipe, crowned with its irresistible caramel nut frosting, deserves a prime spot in your repertoire of go-to baking recipes. It’s a must-try that will redefine your expectations of what a zucchini cake can be, making it a staple among your best zucchini recipes.
✩ What readers are saying…
“I tried this recipe yesterday, and although it didn’t rise very well (I don’t think I beat the egg whites enough), my husband accused me of making crack. He has eaten almost all of the cake, and said to not change a thing, and make it more often! Thanks for the great recipe! ” -Su M.
This truly amazing **zucchini cake**, renowned for its incredibly moist and tender texture, combined with a sweet and nutty caramelly frosting, secured its place as a classic family favorite after Brian’s mother first served it for his birthday many years ago. It quickly became legendary in our household, a dessert that transcended expectations.
And honestly, no one was more surprised by its deliciousness than me – the ultimate, unwavering chocolate fan. My mother-in-law was an exquisite hostess, a true inspiration who taught me invaluable lessons about hospitality: always use the “good” dishes, serve generously whatever you have, and always include all ages at the table, because entertaining is fundamentally about celebrating *people* and connection. Visiting her home, sitting around her welcoming table, and enjoying her meticulously prepared food was always a treat.
However, I must admit, on that particular night, when I saw that the birthday cake was a “plain” cake – meaning, decidedly *not chocolate* – I felt a pang of disappointment. My chocolate-loving heart braced for what I assumed would be a less exciting dessert experience. Yet, I watched with growing intrigue as she effortlessly mixed together a few simple ingredients to create an old-fashioned **broiled frosting**, a technique I had never witnessed before. My curiosity was piqued, despite my chocolate bias. It didn’t seem particularly special at first glance.
After we all cheerfully sang the birthday song, I politely requested just a small piece, please. It’s surprisingly easy to exercise portion control when you’re convinced you won’t like a dessert, isn’t it? My expectations were low, leaving ample room for a delightful surprise.
I took a tentative bite. Oh my. My eyes widened. What incredible alchemy had transformed this cake? Another bite followed almost immediately. Oh yes, this was something truly special. The cake was unbelievably moist and tender, a pure perfection of texture, complemented by the rich, caramel-like topping and the satisfying crunch of nuts. What on earth *was* this magical creation? When I voiced my astonishment aloud, Brian’s mom, with a twinkle in her eye, revealed there was a “secret” ingredient. My mind raced through possibilities. Mayonnaise? No, she smiled. Given that it was fall, my thoughts drifted to garden produce, and I hesitantly guessed zucchini. Her proud smile confirmed it. Zucchini! It was hard to believe.
None of us could discern the zucchini’s presence; there were no visible chunks or fibrous strands, unlike other zucchini cakes I’d encountered. How could it be so completely integrated and invisible, yet contribute so much? And then she shared the brilliant secret to her “secret” ingredient: the zucchini was not only *peeled*, ensuring a uniform color throughout the cake, but some of its excess juice was also carefully pressed out in a colander. This crucial step prevented a soggy cake while retaining just enough moisture to create that ethereal tenderness. By that point, the “secret” truly didn’t matter – we had *all* eagerly asked for a second piece of this extraordinary **moist zucchini cake**.
I immediately wrote down the recipe before we left that night. It was a pivotal moment for me; I learned that sometimes, just sometimes, there *is* more to life – and indeed, more to dessert – than just chocolate. This **zucchini cake with caramel nut frosting** had completely won me over.
Recipe Ingredients for a Perfect Zucchini Cake
To create this amazingly moist **white zucchini cake** with its delicate texture and subtle flavor, you’ll need a thoughtful selection of baking staples. The combination of oil and butter contributes to the cake’s tenderness, while properly prepared zucchini ensures unparalleled moisture without an overpowering vegetable taste. Fresh eggs and quality flour are, of course, essential for the best results.
And these carefully selected ingredients are what you’ll need to make the divine **caramel nut frosting**. This easy broiled topping adds a layer of rich, toasted flavor and satisfying crunch that perfectly complements the soft cake beneath. Brown sugar, softened butter, crunchy pecans or walnuts, and a touch of milk are all it takes to achieve this irresistible finish.
How to Make White Zucchini Cake: Step-By-Step Guide
Step 1: Pan Preparation and Zucchini Drainage. Begin by thoroughly greasing and flouring your two 8-inch round cake pans. For an extra non-stick measure and easy removal, you can line the bottoms with parchment paper. Simultaneously, prepare your zucchini: peel and grate it, then place it in a colander over a bowl. Gently press the zucchini with the back of a spoon to extract some of its excess moisture. This crucial step prevents your cake from becoming soggy while still contributing to its incredible moistness.
Step 2: Beat Egg Whites to Stiff Peaks. In a clean mixing bowl, beat the egg whites until they form stiff, glossy peaks. This process incorporates air, which is vital for the cake’s light and fluffy texture. Once achieved, carefully transfer the beaten egg whites to a separate small bowl and set them aside. Ensure your bowl and beaters are impeccably clean and free of any fat or yolk, as this can prevent the whites from stiffening properly.
Step 3: Cream Butter, Oil, and Sugar. Using the same large mixing bowl (no need to clean it after the egg whites if you’re careful), combine the softened butter and neutral-flavored oil. While they won’t fully “cream” like butter alone, mix them well. Then, add the cane sugar and beat the mixture for 1-2 minutes until it becomes noticeably lighter in color and fluffy. This aeration process is key for a tender cake crumb.
Step 4: Incorporate Dry Ingredients, Milk, and Zucchini. In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Add this dry mixture to the creamed butter and sugar mixture alternately with the milk, beginning and ending with the dry ingredients. Beat until just smooth; avoid overmixing. The batter will be quite thick. Finally, stir in the drained, grated zucchini, ensuring it’s evenly distributed throughout the thick batter.
Step 5: Gently Fold in Egg Whites. This step is critical for a light, airy cake. Carefully and gently fold the reserved stiff egg whites into the thick cake batter using a spatula. Use a cutting and folding motion to combine, preserving as much of the incorporated air as possible. Don’t worry if the batter still appears thicker than traditional cake batters; this is normal for this recipe and contributes to its unique texture.
Step 6: Divide and Bake. Divide the prepared cake batter evenly between your two greased and floured 8-inch round pans. Use a spatula to gently smooth the tops for even baking. Bake in a preheated oven at 375 degrees F (190 C) for approximately 23-25 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. This indicates they are perfectly baked through.
Step 7: Cool, Frost, and Broil to Perfection. Allow the cake layers to cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. While the cakes cool, prepare your incredible **caramel nut frosting**: simply mix the brown sugar, well-softened butter, chopped pecans (or walnuts), and milk in a small bowl until smooth and spreadable. Just before serving (or an hour or two prior), place the cooled cake rounds on a cookie sheet. Spread an even amount of the frosting mixture over the top of each layer. Broil about 5 inches from the heat source for approximately 3 minutes, or until the frosting bubbles and achieves a beautiful golden-brown caramelization. Watch it *very carefully*, as this type of frosting can burn quickly. Once broiled, stack the layers on a serving plate and prepare for a truly amazing dessert experience!
Storage & Freezing Tips for Zucchini Cake
Proper storage is key to enjoying this delightful **moist zucchini cake** for days after baking. Whether you plan to savor it fresh or save it for a later date, these tips will help maintain its exquisite flavor and tender texture.
TO STORE: If your cake is frosted, it can be kept at room temperature, covered tightly, for a day or two. To extend its freshness, especially with frosting, it’s best to cut the cake into individual pieces. Then, either wrap each piece tightly in plastic wrap and aluminum foil, or place them in airtight containers, storing them in the refrigerator for a few more days. This helps to prevent it from drying out and keeps the frosting intact.
TO MAKE AHEAD: For ultimate convenience, you can bake and cool the cake layers completely in advance. Once cool, wrap each layer tightly in plastic wrap, then place them in a gallon-sized freezer bag or an airtight container, with a piece of parchment paper separating the layers if stacking. The unfrosted layers can be kept at room temperature for up to 2 days, or refrigerated for 4-5 days. When you’re ready to serve, simply prepare the **caramel nut frosting** as usual and assemble the cake. This makes entertaining a breeze!
TO FREEZE: One of the many incredible qualities of this **zucchini cake** is how perfectly its layers freeze, maintaining their remarkable moisture. I’ve personally served frozen cake layers months – and on one memorable occasion, even a year – later, and no one could believe it had been frozen for so long. It truly holds up beautifully!
- Whole cake, plain (unfrosted layers): After baking, ensure the cake layers are completely cool. Place each unfrosted layer in a gallon-sized freezer bag, with a piece of parchment paper between the layers to prevent sticking. Label the bag with the date. The layers can be safely stored in the freezer for up to a year. When you’re ready for a delicious treat, simply thaw the layers at room temperature and proceed with the frosting instructions.
- Pieces of cake, with frosting: If you have leftover frosted cake, or simply want individual portions ready for a quick dessert, cut the cake into 1-2 piece servings. Individually wrap each piece tightly first in plastic wrap, then in aluminum foil, ensuring no air can get in. Label and freeze these portions for 3-4 months. When a craving strikes, simply thaw a piece at room temperature and enjoy – it will still be incredibly moist and just about perfect!
TIP: I’ve even taken the bagged, unfrosted cake layers on trips, carrying all the frosting ingredients in a separate bag. It’s incredibly convenient to mix, spread, and broil the topping fresh wherever you have access to a stove, making it an ideal portable dessert for holidays or visits!
Now, I genuinely never let zucchini season pass by without making this cake at least once, often multiple times. Its ease of making ahead, storing, and freezing is unmatched, and I’ve truly never experienced it drying out. As if I needed another reason to adore this truly exceptional **zucchini cake**.
Have I convinced you yet? Seriously, beg, borrow, or buy some zucchini and make this cake – you will absolutely thank me!
More Delicious Cakes To Try
- Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever!
- Quick And Easy Chocolate Lava Cakes
- Peanut Butter Chocolate Celebration Cake
- Triple Chocolate Cake with Crispy Bark Topping
As you can tell, I hope you love this **white zucchini cake** as much as my family and I do. If you make it, please be sure to leave a review and rating so I know how you liked this truly special recipe!
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Moist White Zucchini Cake with Caramel Nut Frosting
Equipment
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2 8-inch round cake pans
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Parchment Paper
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Hand beater or stand mixer
Ingredients
Cake:
- 3 egg whites
- 1/4 cup oil (neutral flavored oil)
- 1/4 cup butter, softened
- 2/3 cup cane sugar
- 2 cup flour, unbleached or all-purpose
- 2 tablespoons cornstarch
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk or buttermilk
- 2 cups peeled and grated zucchini
Frosting:*
- 2/3 cup packed brown sugar
- 1/4 cup butter, softened well
- 1 cup chopped pecans or walnuts
- 2 tablespoons milk
Instructions
For the Cake:
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Heat oven to 375 degrees F (190 C). Thoroughly grease and flour two 8-inch round cake pans. TIP: For easier removal and to prevent sticking, I highly recommend greasing the pans, lining the bottoms with parchment paper, and then flouring only the sides.
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Place the peeled and grated zucchini in a colander set over a bowl. Gently press the zucchini with the back of a spoon to squeeze out some of its excess liquid. Allow it to continue draining while you prepare the cake batter. This step is crucial for achieving a moist, not soggy, cake.
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In a clean mixer bowl, beat the egg whites until they form stiff peaks. Transfer the beaten egg whites to a small bowl and set aside. Ensure your equipment is clean for the best results.
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In the same mixer bowl (it’s okay if there’s a tiny bit of residual egg white), mix together the oil and softened butter until combined. It won’t fully “cream” like butter alone. Then, add the cane sugar and beat for 1-2 minutes until the mixture is lighter in color and fluffy.
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In a 4-cup measuring cup or a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Add this dry mixture to the creamed butter mixture alternately with the milk, starting and ending with the dry ingredients. Beat until the batter is just smooth and combined; avoid overmixing. The batter will be quite thick.
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Stir the drained zucchini into the batter until evenly distributed. Then, gently fold the reserved stiff egg whites into the batter using a spatula. Use a light, cutting, and folding motion to incorporate the whites without deflating the air. The batter will still maintain a thick consistency. Divide the batter evenly between your prepared pans, smoothing the tops with a spatula.
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Bake for 23-25 minutes, or until a wooden toothpick inserted into the very center of each cake comes out clean. This indicates that the cakes are fully cooked.
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Let the cake layers cool in their pans for about 10 minutes. Then, carefully invert them onto a wire cooling rack to cool completely before frosting.
For the Frosting:
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In a small bowl, combine the packed brown sugar, well-softened butter, and chopped pecans or walnuts. Stir in the milk until the mixture is smooth and evenly combined. This creates your delicious caramel nut frosting base.
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Just before you plan to serve (or an hour or two in advance), place the completely cooled cake rounds onto a large cookie sheet. Spread an even amount of the frosting mixture over the top of each cake layer.
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Carefully place the cookie sheet with the frosted cake layers under the broiler, about 5 inches from the heat source. Broil for approximately 3 minutes, or until the frosting begins to bubble and turns a lovely golden brown. It is crucial to watch the frosting *very carefully* during this step, as it can burn extremely quickly.
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Once broiled and slightly cooled, carefully place one frosted cake layer onto your desired serving plate. Top it with the second frosted layer.
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Serve your magnificent **moist white zucchini cake with caramel nut frosting** immediately – and prepare to be utterly amazed by its flavor and texture!
Notes
TO MAKE AHEAD: Cook and cool the layers completely. Wrap each layer tightly in plastic wrap or place them in a gallon-sized baggie with a piece of parchment paper between them if stacking. Store at room temperature for up to 2 days or refrigerate for 4-5 days. When you are ready to serve, prepare the caramel nut frosting as usual and assemble the cake.
TO STORE: Keep the frosted cake at room temperature, covered, for a day or two. For longer storage, it is best to cut the cake into individual pieces and then either freeze them (see freezing instructions below) or place them in covered, airtight containers to store in the fridge for a few more days.
- Whole cake, plain (unfrosted layers): Cool the cake layers completely. Place each unfrosted layer into a gallon-sized freezer bag, with a piece of parchment paper between the layers if you’re stacking them. Label and date the bag. The layers can be used within a year. To serve, simply thaw the layers at room temperature and then follow the frosting instructions.
- Pieces of cake, with frosting: Individually wrap 1-2 cut pieces of the frosted cake securely in aluminum foil. Label with the date and freeze for 3-4 months. When ready to enjoy, thaw at room temperature – it’s still just about perfect!
TIP: I’ve taken the bagged, unfrosted cake layers on trips with all the frosting ingredients packed separately. It’s incredibly easy to mix, top, and broil the fresh frosting any place you have access to a stove. This makes it a fantastic portable dessert!
Nutrition
Your Questions Answered: Zucchini Cake FAQs
For small to medium-sized zucchini, removing the seeds isn’t typically necessary. Their seeds are usually tiny and soft, integrating seamlessly into the cake batter without affecting the texture. However, if you’re using one of those impressively large zucchinis (which are excellent for shredding in recipes like this!), you will definitely want to remove the larger, more mature seeds as well as the spongy middle section. To do this, I always quarter large zucchinis lengthwise after cutting them into manageable sections, and then carefully scoop out the seedy centers from each piece. This leaves you with just the firm, outer edges, which are perfect for grating and ensuring your **zucchini cake** has a consistently delicate crumb.
Yes, absolutely! This **moist zucchini cake recipe** adapts beautifully to a 13×9 inch baking pan. The baking time should remain approximately the same as for the two round layers, but I highly recommend starting to check for doneness about 5 minutes earlier than the suggested time. Insert a wooden toothpick into the center; if it comes out clean, your cake is ready. Using a larger pan is a great option for a simpler, single-layer sheet cake presentation, perfect for potlucks or larger gatherings where ease of serving is key.
While the **broiled caramel nut frosting** is truly a showstopper and my personal favorite for this **zucchini cake**, you certainly have other delicious options. I believe a rich and silky chocolate frosting would create a delightful contrast, or a classic cream cheese frosting would add a tangy sweetness. A simple buttercream would also be lovely. However, the unique caramelized texture and nutty flavor of the broiled topping are so exceptional and distinctive that, to be honest, I’ve actually never brought myself to try another frosting with this specific cake! It’s just that good.
I completely understand the frustration when a cake doesn’t rise as expected! I’ve made this **zucchini cake** countless times, and it consistently turns out beautifully light and airy. If your cake didn’t rise well, I would suggest checking two common culprits. First, verify the expiration date on your baking powder. Leavening agents lose their potency over time, which can significantly impact a cake’s rise. Second, ensure your egg whites were beaten to stiff peaks (as described in Step 2 of the instructions) and, most importantly, that they were gently folded into the batter. Overmixing at this stage can deflate the air incorporated into the egg whites, leading to a denser, flatter cake. Proper technique with egg whites is key to its wonderfully light texture.
Since this **zucchini cake** is a special treat I typically make only once or twice a year, I haven’t personally experimented with whole grain flour for this specific recipe. Therefore, I can’t definitively say how it would perform. My assumption is that using whole grain flour, such as whole wheat or spelt, would likely alter the delicate, tender texture that truly makes this cake so exceptional. As texture is a primary characteristic of what makes this recipe a family favorite, I generally can’t recommend it without having tested it thoroughly myself. If you do try it and find that it works well and yields a satisfying result, please let me know! I’m always curious to hear about successful adaptations.
This recipe has been lovingly updated and refined over the years. It was originally published in 2009, then significantly updated in 2015, and again with fresh details and photography in 2024 to bring you the best possible version of this incredible **moist zucchini cake**.