1-Prepare the frosting base first: Brown the butter by melting it in a pan over medium heat until it turns golden and fragrant. Refrigerate it until solid, then let it reach room temperature before mixing.

2-Grate the zucchini finely using the small holes of a box grater, then lightly blot it to remove excess moisture while keeping some for added cake moisture.

3-In a bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt, 1/2 teaspoon baking soda, and 1/4 teaspoon ground nutmeg.

4-In another bowl, whisk the sugar and oil together, then beat in the eggs one at a time. Mix in 1/3 cup full-fat sour cream and 2 teaspoons vanilla extract until smooth.

5-Gently fold the dry ingredients and grated zucchini into the wet mixture, stirring just until combined to avoid overmixing and a dense cake.

6-Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out with a few moist crumbs.

7-Cool the cake in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

8-For the frosting, beat the solidified brown butter and 6 tablespoons cream cheese until smooth, then gradually add 1 1/2 to 2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and optional pinch of cinnamon until it reaches the desired consistency.

9-Spread the frosting evenly over the cooled cake and decorate as you like.