Zucchini Cake

In my quest to find some ways to use up all my zucchini I came across this recipe on Pamela’s blog. After trying Chocolate Chip Zucchini Cookies this summer I just knew I would love it. The cake has a Caramel Frosting and (side thought: I wonder if people are reading this saying car-a-mel or car-muhl, I’m the latter ) Anywho, Pamela is right when she says the Caramel Frosting on this bad boy is S-uh-uh-WEET! I loved it!

The cake would be fine without, but it’s amazing with! As I was pouring the batter in the pan, it seemed to have the appearance of cookie dough rather than cake batter. I was pleasantly surprised when it came out of the oven in cake form. If you find yourself with an abundance of zucchini, you should definitely give this cake a shot. A warning though, it makes a ton. Luckily, (Lucky for my hips, not so much for my taste buds) I gave a bunch to Matt’s friends and my mom.

Caramel Frosted Chocolate Chip Zucchini Cake
Source: Cookies With Boys

For the cake:
3/4 c. butter, softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 c. mini chocolate chips (I used a cup of regular sized)

Caramel Frosting
1/2 c butter
1 c brown sugar
1/4 c milk
1 1/2 c confectioner's sugar



Cream butter, brown sugar, vanilla and eggs in a bowl. Stir together flour, baking soda, salt and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Fold in zucchini and chocolate chips.

Spread in greased 15 x 10 jelly roll pan. Bake at 375 for 20 minutes.

For the frosting, bring butter, brown sugar and milk to a boil in a saucepan. Boil for 3 minutes. Stir in confectioners sugar. Spread over cake.

Pamela's Notes: This is the type of frosting that hardens, so you shouldn't take your time in the spreading step. 13 x 9 works. Bake for approx. 35 minutes.