Ingredients:

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • 4 tbsp unsalted butter
  • 0.5 cup brown sugar
  • 2 tbsp whole milk
  • 1 pinch kosher salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square pan and line it with parchment paper.
  2. Grate the zucchini and gently pat with a paper towel to remove excess surface water without squeezing it dry.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  4. In a large bowl, whisk brown sugar, granulated sugar, eggs, oil, and vanilla until the mixture is smooth and slightly pale.
  5. Fold the shredded zucchini into the wet mixture, then gradually stir in the dry ingredients using a spatula until flour streaks disappear.
  6. Pour batter into the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools slightly, melt butter in a saucepan over medium heat. Stir in brown sugar, milk, and salt, simmering for 2 minutes until thickened.
  8. Pour the warm glaze over the cake and spread to the edges with an offset spatula. Let set for 30 minutes.