Super moist, very flavorful and extra sweet describe this cake made with fresh zucchini and no one will ever know there is a vegetable in Zucchini Cake with Brown Sugar Frosting (unless you tell them the name!).
The zucchini does really add a nice element to this cake and it’s a great way to use up any extra zucchini you might have left over from your CSA or your garden. Zucchini is also in abundance at Farmers Markets, so check there if you are in need of some for this recipe.
The key to this recipe is making sure to squeeze out some of the juice of the zucchini after you have shredded it, you don’t want the batter to be too thin.
- 3 eggs
- 1 1/3 cups sugar
- ½ cup vegetable oil
- ½ cup orange juice
- 1 tsp. vanilla
- 2 ½ cups all-purpose flour
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 ½ cups shredded zucchini
- CARAMEL FROSTING:
- 1 cup packed brown sugar
- ½ cup butter, 1 stick, but into small cubes
- ¼ half & half
- 1 tsp. vanilla
- 1 ½ - 2 cups powdered sugar
- Preheat your oven to 350 degrees. Grease and flour a 9 x 13 metal baking pan.
- In your mixer beat the eggs, sugar, oil, orange juice and vanilla.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Slowly add the dry ingredients to the mixer and mix to combine. Add in the zucchini and mix just until combined.
- Pour the mixture into the cake pan and use a spatula to even it out. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool before frosting.
- While the cake is baking make the frosting. Add the browns sugar, butter and half & half in a small saucepan. Over medium heat, let the mixture come to a boil. Boil for 2 minutes. Remove from the heat and whisk in the vanilla. Let the mixture cool to luke warm and whisk in the powdered sugar. Start with 1 ½ cups and check the consistency, if it isn’t thick enough, add in the additional ½ cup of powdered sugar, mix to combine. Frost the cake and serve.
Adapted from Taste of Home.
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