Amazing Moist Zucchini Cake with Caramel Nut Frosting
This super moist zucchini cake is one of our iconic family favorite recipes. And when frosted with a quick and easy broiled caramel nut topping it becomes worthy of special occasions. I’m not kidding when I say that every time we eat this, everyone oohs and aahs over how good it is. In fact, it’s regularly requested for birthdays, which tells you that you need to add this to your zucchini recipes asap!
✩ 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 with a moist and tender texture and caramelly-nutty frosting became a classic family favorite after Brian’s mother served it one year for his birthday.
And no one was more surprised than me – the ultimate chocolate fan.
My mother-in-law was a beautiful hostess and taught me many things about hospitality (use the “good” dishes all the time, serve whatever you have, include all ages at the table because entertaining is about people), so it was always a treat to go to her house, sit around her table and enjoy her food.
But I have to admit that on that night when I saw that the birthday cake was a “plain” cake (i.e., not chocolate), I was a little disappointed.
I watched her mix together a simple topping to create an old-fashioned broiled frosting that I had never seen before. I was intrigued and curious.
But…it wasn’t chocolate. And it didn’t seem that special.
So after singing the birthday song I asked for just a little piece, please (it’s so easy to eat less dessert when you don’t think you’re going to like it, isn’t it?).
I took a bite. Oh my…what was in this cake? Another bite. Oh yes.
Moist, tender perfection, caramel-like topping, nuts…what on earth was this?
When I actually said this out loud, Brian’s mom said there was a “secret” ingredient. Mayonnaise? No. Since it was fall I thought of garden produce and guessed zucchini, to which she smiled and said yes.
But it was still hard to believe – none of us could see it or feel it like other zucchini cakes. How could it be invisible?
And then she shared the secret to the “secret” ingredient: the zucchini was peeled and some of the juice pressed out in a colander.
It didn’t really matter – by that time, we had all asked for a second piece.
I wrote down the recipe before we left that night because I learned that there sometimes is more to life than chocolate.
Recipe Ingredients
You’ll need the following ingredients to make this amazingly moist white zucchini cake:
And these ingredients to make the caramel nut frosting:
How to Make White Zucchini Cake: Step-By-Step
Step 1: Prep pans and drain zucchini in a colander.
Step 2: Beat eggs whites until stiff. Set aside in another bowl.
Step 3: In same large bowl cream butter and oil with the sugar.
Step 4: Add the dry ingredients alternately with the milk (it will be thick) and then mix in the grated zucchini.
Step 5: Gently fold egg whites into batter (it will still be thicker than many cake batters).
Step 6: Divide batter between pans, smooth tops and bake.
Step 7: Cool and add caramel nut frosting by simply mixing the ingredients, dividing between the layers and broiling for a few minutes. Stack the layers on a serving plate.
Storage & Freezing
TO STORE: Keep frosted cake at room temperature, covered, for a day or two. Best is to cut it into pieces and then either freeze them or place in covered containers to store in the fridge for a few more days.
TO MAKE AHEAD: Cook and cool the layers and wrap or place in a gallon baggie with a piece of parchment between them. Keep at room temperature for up to 2 days or refrigerate for 4-5 days. When ready to serve, prepare frosting as usual.
TO FREEZE: I’ve learned that the cake layers freeze perfectly and stay moist – I’ve served it months (one time a year!) later and no one believed it had been frozen so long.
- Whole cake, plain: Cool the layers completely and then place them (with no frosting) in a gallon sized freezer baggie with a piece of parchment between the layers. Label and date – use within a year (thaw and proceed with the frosting instructions).
- Pieces of cake, with frosting: Individually wrap 1-2 cut pieces of the cake in aluminum foil, label and freeze for 3-4 months. Thaw and eat – it’s still just about perfect!
TIP: I’ve taken the bagged layers on trips with all the frosting ingredients in a separate bag – it’s so easy to mix, top, and broil any place you have access to a stove.
Now I never let zucchini season go by without making this at least once (or more…). It’s so easy to make ahead, store, and freeze – I’ve never had it go dry.
As if I needed another reason to like this cake.
Have I convinced you? Beg, borrow, or buy zucchini and make this – you will 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 – if you make it, be sure to leave a review and rating so I know how you liked it!
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Moist White Zucchini Cake with Caramel Nut Frosting
Equipment
- 2 8-inch round cake pans
- Hand beater or stand mixer
Ingredients
Cake:
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:
- Heat oven to 375 degrees. Grease and flour two 8" round pans. TIP: I grease and line the bottoms with parchment, flouring only the sides for easy removal.
- Place the peeled, grated zucchini in a colander over a bowl, pressing with the back of a spoon some, and let it drain while making the batter.
- Beat egg whites until stiff in a mixer bowl; set aside in a small bowl.
- In the same mixer bowl, mix together oil and butter (it won't cream completely), then add the sugar and beat 1-2 minutes until lighter in color and creamed together with the oil and butter.
- In a 4-cup measure or medium bowl, mix together the flour, cornstarch, baking powder, and salt. Add alternately with the milk to the creamed butter mixture. Beat until smooth – the batter will be thick.
- Stir in the zucchini and then gently fold the reserved eggs whites into the batter (it will still be somewhat thick). Divide between prepared pans, spreading tops evenly with a spatula.
- Bake for 23-25 minutes or until a wooden toothpick inserted in the middle comes out clean.
- Let cool 10 minutes in the pans, then remove from pans to cool completely on a rack.
For the Frosting:
- Mix brown sugar, softened butter, and nuts in a small bowl; stir in milk until smooth.
- Just before serving (or an hour or two before), place the cake rounds on a cookie sheet and spread each with an even amount of the frosting mixture.
- Broil about 5 inches from heat until frosting bubbles and browns, about 3 minutes. Watch carefully- the frosting burns easily.
- Place one layer on a serving plate and top with the other layer.
- Serve immediately – and be prepared to be amazed.
Notes
- Whole cake, plain: Cool the layers completely and then place them (with no frosting) in a gallon sized freezer baggie with a piece of parchment between the layers. Label and date – use within a year (thaw and proceed with the frosting instructions).
- Pieces of cake, with frosting: Individually wrap 1-2 cut pieces of the cake in aluminum foil, label and freeze for 3-4 months. Thaw and eat – it’s still just about perfect!
Nutrition
Your Questions Answered
When using small to medium sized zucchini, removing the seeds isn’t needed. But if you’re using one of those huge zucchinis (which are great, actually for shredding) you will want to remove the seeds as well as the spongy middle. I always quarter large zucchinis (after cutting in sections) and then cut out the centers from each piece which leaves just the firm edges.
Yes, and it should take about the same amount of time as the rounds. I’d start checking about 5 minutes early, though to see how much more or less you’d need.
I think a silky chocolate frosting would be great with this or your favorite buttercream. Though the caramel nut topping is so good I’ve actually never tried another frosting!
I have made this more thimes than I can count and it always turns out so if it didn’t rise for you I’m guessing it was one of two things: either your baking powder was out of date or your egg whites weren’t stiff or weren’t folded in gently.
Since this is a 1-2 times a year treat I haven’t tried it with whole grain flour, so I don’t really know. I would assume the texture would change and since that’s what really makes the cake I can’t recommend it. If you try and find that it’s a good option, let me know!
This recipe has been updated – it was originally published in 2009, updated in 2015 and again in 2024.
Has anyone ever just brought the frosting to a simmer and then just poured it over? Sounds like it would work.
I haven’t even thought of it, Chris – if you try it, let us know if it works!
Thank you, Jami! Made it today in a 13×9 pan and it was delicious!
I”m so glad you tried this, Sandy – it’s a “sleeper” recipe for sure that deserves a wider audience. 🙂
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!
How wonderful, Su – maybe I should change the name to “Crack Zucchini Cake.” 🙂
This looks delicious!
It is!
Have you ever made this with whole grain flour? I do realize that it is a white cake 🙂 We are gluten free and I do a whole grain flour blend that subs great for whole wheat but I’m not sure about all-purpose. If you were to use wheat flour would you need to make any other changes?
Hi Jami!
Would you mind telling me the weight of the 2 cups of all-purpose flour in oz./gr.? I just want to make the cake and I want it to be really perfect.
Thanks for sharing.
Eva
Well, I only use cup measurements because that’s simplest for me and it always turns out great, but here are the weight equivalents I found: 1 c. all-purpose flour = 4.5 oz. So 2 cups would be 9 oz.
Hope that helps!
Anonymous- Oh dear- sorry you had trouble!
I’ve made this cake many times and it turns out every time (think angel food cake with just the egg whites…). Did you add enough baking powder? If you did, your baking powder could be old- it really can get old and affect your baking. I do hope you get a chance to try it again- it really is a lovely cake!
This cake doesn’t rise! Is there a possibility that that the yolks are missing from this recipe?
I made this twice, because the first time it didn’t rise. The second time, it did rise. If your baking powder is fine, then it could be the egg whites.. you really need to be gentle when you fold them in.
Very tasty moist cake btw! But I think you should describe how to grate the zucchini.. I’ve made zucchini cakes that were so spongy because of the way I grated and squeezed it.
Glad you liked the cake, Shalini! I’ve used both hand-grated zucchini and a food-processor to grate it and haven’t noticed a difference.
Looks and sounds YUMMY!!! I love the frosting. THANKS!!! for the recipe. Geri
Wow that looks SO GOOD, I’ll have to try it out. Thanks for sharing!
This sounds great….I hope to make it very soon!!
Making this today THANK YOU!