Natalie's StoryThe 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.
unsweetened cocoa powder
1 1/2 c
packed brown sugar
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1 1/2 c
1Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
2In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
3Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
4Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
5For 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.
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.