Chocolate Zucchini Cake with Caramel Frosting

Natalie Tamminga Recipe

By Natalie Tamminga ntamminga

25 Min
55 Min

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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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
1 tsp
ground cinnamon
1 1/2 c
vegetable oil
3 c
grated zucchini
3/4 c
chopped pecans
1 c
packed brown sugar
1/2 c
1/4 c
1 tsp
vanilla extract
1 1/2 c
confectioners' sugar

Directions Step-By-Step

Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
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

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Ann Simmons AngelJasonsMom
Aug 23, 2010
Umm, this looks so good!
Karen Smith smilin
Aug 23, 2010
Looks really good, and I have extra Zucchini in the garden ( doesn't everybody who grows them lol )
Marge Sackman mscakemaker
Aug 23, 2010
I know exactly what i'm going to use my zucchini growing in the garden for. yummmmm! : )
Heather Schatz 4Lemons
Aug 20, 2011
This was such a good cake! I made it for a girls night I had tonight, and everyone loved it. :)
Stephanie Miller samiller
Jul 14, 2012
This is very nice cake, and I LOVE the frosting. Honestly, I think I could have sat down with spoon and just eaten the frosting! LOL I think you could safely cut back on the amount of oil and sugar. I added a little bit of vanilla extract (the yin to chocolate's yang, right?). I also love the combination of cinnamon and chocolate in recipes.
Stephanie Miller samiller
Jul 14, 2012
I tried this recipe and say it's Family Tested & Approved!
Shar Whatchamacallit Leanie
Jul 31, 2012
I hope this question doesn't sound goofy..but can cup cakes be made with it? We are going to a picnic on Thurs. and I thought cupcakes would be easy to transport and yummy at the same time.
Lisa Ann Kelly syzygysb
Sep 29, 2012
Natalie, I can't believe you didn't get a Blue Ribbon for this recipe. I baked it up last night, using one of my "Limelight" (Burpee seed) zucchinis. Having had a couple not-great experiences with zucchini cake/brownies, I was a bit worried about the amount of zuke in your recipe, and about all the oil.
We are all about avoiding the use of GMO foods here now, and I saw that my Wesson oil is pure soybean oil. Yikes. So, I substituted organic sunflower oil when I made this cake. WOW.
The frosting set up so well (I had to use 1/2 & 1/2----had no milk!) it was almost fudge-like. And absolutely delicious. I am keeping that frosting recipe to use again. It got rave reviews from the family.

Thanks for posting this recipe. My boyfriend ate four or five pieces within two hours. (He's a long-distance bike-rider and can burn it all off.) I can't tell you how happy I am to have found this great recipe. Well done.
Lisa Ann Kelly syzygysb
Oct 1, 2012
Natalie: Just a short addendum: It is now Monday. I am eating last of "your" cake. It is even better, after it sits for a day and is then refrigerated. I am emailing this to a good friend, right now. I told her about it and she said she needs to have it. Thanks again.----Lisa K.