Chocolate Zucchini Cake with Caramel Frosting Recipe
1

Chocolate Zucchini Cake with Caramel Frosting

Natalie Tamminga

By
@ntamminga


The zucchini makes this cake SOO moist! And the caramel frosting is a great touch. Make sure and eat it with a glass of cold milk.

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Rating:
Serves:
12-15
Prep:
25 Min
Cook:
55 Min

Ingredients

2 c
all-purpose flour
2 c
white sugar
3/4 c
unsweetened cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 tsp
ground cinnamon
4
eggs
1 1/2 c
vegetable oil
3 c
grated zucchini
3/4 c
chopped pecans

CARAMEL FROSTING:

1 c
packed brown sugar
1/2 c
butter
1/4 c
milk
1 tsp
vanilla extract
1 1/2 c
confectioners' sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
2
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
3
Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
4
Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
5
For the frosting: combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool until lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy