chocolate zucchini cake with caramel frosting
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.
prep time
25 Min
cook time
55 Min
method
---
yield
12-15 serving(s)
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 - eggs
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 3/4 cup chopped pecans
- CARAMEL FROSTING:
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
How To Make chocolate zucchini cake with caramel frosting
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Step 1Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch baking pan with cooking spray.
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Step 2In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
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Step 3Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed.
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Step 4Pour into prepared pan. Bake 50-60 minutes, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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