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Vegan Zucchini Cake with Brown sugar icing

I get asked all the time about our VEGAN options here at Sinless Sweets!! Well I have found the Best Zucchini Cake Recipe with Brown Sugar Icing!! Its the perfect vanilla and cinnamon spiced zucchini cake, topped with the yummiest, almost fudge-like brown sugar icing. I could not love it more!

**Dairy free and sugar free options listed as well**

Ingredients you will need:

Zucchini Cake

  • 3 large eggs beaten

  • 2 cups granulated sugar (or sugar free option of your choice)

  • 3 tsp vanilla extract

  • 3/4 cup vegetable oil (coconut oil can be used as well)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp cinnamon

  • 2 cups flour (can use almond or coconut)

  • 2 cups grated & drained zucchini

Brown Sugar Icing

  • 1/2 cup butter

  • 2/3 cup brown sugar (can use Brown sugar alternative)

  • 1/4 tsp kosher salt

  • 1/4 cup milk (can be subbed for almond or coconut milk)

  • 2 1/2 cups icing sugar (can use powdered sugar alternative)

  • 1 1/2 tsp vanilla extract


  • Preheat your oven to 350 degrees and grease a 9 x 13 baking pan.

  • Next, grab two small/medium sized (washed and dried) zucchinis and grate them (using the larger shredding side, not the fine side) over a clean tea towel.

  • Now, fold the towel around the grated zucchini and ring out / drain any excess liquid from the zucchini by twisting and squeezing the towel over a sink. Don’t stress about this step, just drain as best you can and move on.

  • Set the drained zucchini aside and grab a small mixing bowl. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix with a whisk. Set aside.

  • In a large mixing bowl, beat eggs, then whisk in sugar, vanilla, and oil until well combined.

  • Add your dry ingredients to the wet and mix well.

  • Measure out 2 cups of the drained zucchini (lightly packed) and add to the batter. Stir until well mixed.

  • Pour the batter into the greased 9 x 13 pan, evenly spreading it out with a spatula or spoon and pop the pan into the oven (bottom rack) for 35 minutes, or until golden and cooked through.

  • Let cool completely (give it an hour) before making the brown sugar icing.


  • In a small/medium-sized heavy-bottomed stovetop pot, add one stick of butter (1/2 cup) and melt over medium heat.

  • Add in 2/3 a cup of brown sugar, plus a pinch of kosher salt and whisk until well combined and the sugar has melted.

  • Whisk in a 1/4 cup of milk and (over medium-high heat) bring the mixture to a rapid boil, stirring almost constantly.

  • Let boil, while stirring, for one minute.

  • Now, carefully pour the buttery, brown sugar mixture into a deep mixing bowl, and let cool for 10 minutes (set a timer!!!).

  • When the timer is up, grab your electric beaters, icing sugar and vanilla.

  • Add the vanilla, and gradually add the icing sugar while beating on low until smooth and well combined.

  • Now pour over the zucchini cake and use the back of a spoon, or a large spatula to evenly spread over the cake.

  • Note: the icing is meant to be poured on while still slightly warm. Don’t fret! The icing sets quickly as it cools.

And that, is how you make the most delish, happiness-inducing, Fall-party-ready zucchini cake recipe!!


The buttery brown sugar icing is based on a King Arthur Flour recipe, which I’ve tweaked ever so slightly (yes, more vanilla, a touch more butter, and more icing sugar to get that perfect spreading and setting consistency).

If you make this zucchini cake, let me know in the comments below. I love to hear from you!

Happy Baking!



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