Natalie Tamminga Recipe

Chocolate Zucchini Cake with Caramel Frosting

By Natalie Tamminga ntamminga


Recipe Rating:
Serves:
12-15
Prep Time:
Cook Time:

Natalie's Story

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.

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

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9 Comments

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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.
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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.
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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.
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Stephanie Miller samiller
Jul 14, 2012
I tried this recipe and say it's Family Tested & Approved!
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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.