One-bowl Zucchini Pumpkin Cake + Brown Butter Frosting
Serves: one 9" round cake
  • 1⅓ cup Flour (all-purpose or whole wheat)
  • 1 cup Raw Cane Sugar
  • ½ teaspoon Himalayan Pink Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1½ teaspoons Cinnamon
  • 1 Egg
  • ¼ cup Coconut Oil (liquefied)
  • ⅓ cup Milk
  • ⅔ cup Pumpkin Puree
  • 1 teaspoon Vanilla
  • ¾ cup finely grated Zucchini
  • 8 ounces Grass-fed Butter, softened
  • 2 teaspoons Vanilla
  • 2 cups Powdered Sugar
  • Ciinnamon
  2. Preheat the oven to 350 degrees. Grease and flour a 9" round baking pan.
  3. Place the flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl and whisk to combine.
  4. Add the egg, oil, milk, pumpkin puree, and vanilla to the dry ingredients and whisk in just until smooth, Add the zucchini and stir in just until combined.
  5. Pour the batter into the prepared pan and baking in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
  6. Remove and let cool completely.
  8. Place the butter in a saute pan over medium/high heat. Melt the butter and continue to cook until it begins to foam - stir occasionally and cook until the butter develops a nutty aroma and turns golden brown. Remove from heat and pour into a freezer safe dish. Freeze for 15 minutes, or until butter has solidified.
  9. Remove butter from freezer and set at room temperature until butter softens.
  10. Scrape the butter into a mixing bowl along with the vanilla.
  11. Beat with an electric mixer until the vanilla and butter are well combined. Beating on low speed, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
  12. Spread thickly on top of the cooled zucchini cake, dust the top with cinnamon, and serve.
  13. Store covered at room temperature for a few days, or refrigerate for up to a week.
Recipe by The Kitchen McCabe at