chocolate zucchini cake with caramel frosting

(4 ratings)
Recipe by
Natalie Tamminga
Gallup, NM

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.

(4 ratings)
yield 12 -15
prep time 25 Min
cook time 55 Min

Ingredients For chocolate zucchini cake with caramel frosting

  • 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

How To Make chocolate zucchini cake with caramel frosting

  • 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.

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