I did not plant any zucchini this year because I have had bad luck with zucchini the last couple of years. Isn’t zucchini supposed to be easy to grow and produce an abundance of zucchini? I feel like everyone else with a garden ends up with more zucchini then they know what to do with. And I cannot grow even one zucchini. Pickles I can grow. Tomatoes I can grow. I just can’t seem to get any zucchini. I am probably the only one buying zucchini at the grocery store this time of year. I may not be able to grow it but I definitely love to eat it.
I have never really been a fan of carrot cake. It just seems weird to me to put carrots in a cake. For whatever reason though, I am just fine putting zucchini in a cake. Or a loaf of bread. This cake is not terribly sweet. It actually kind of tastes like a spice cake to me. But then I went and threw a super sweet caramel frosting on it and made it as sweet as can be. If you don’t want it to be sweet you could skip the frosting altogether or do a cream cheese frosting. But I love caramel frosting and I try to use it as often as I can. It is fun to make and tastes delicious. I thought it paired great with the zucchini cake but Kelly thought it was slightly too sweet. Be warmed if you are not into overly sweet desserts. Desserts cannot be sweet enough for me; I love sugar!
Here is what you’ll need
Combine the beaten eggs, vegetable oil, and vanilla together.
Combine flour, baking soda, baking powder, cinnamon, sugar, and salt. Whisk.
Combine the egg mixture and flour mixture and add the zucchini
Spread the batter in a 9 x 13 inch dish and bake
Cover in caramel frosting and enjoy!
Zucchini Cake with Caramel Frosting
Ingredients
Cake
- 1 1/2 cup flour
- 1 1/2 cup sugar
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 2 eggs
- 1 tsp vanilla
- 2 eggs
- 3/4 cup vegetable oil
- 2 cup zucchini, grated
Frosting
- 1 1/4 cup light brown sugar
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/4 tsp baking soda
- 3 cup powdered sugar
Instructions
- Pre heat the oven to 325 degrees F.
- Combine the eggs, oil, and vanilla; beat.
- In a separate bowl combine the flour, baking soda, baking powder, cinnamon, sugar, and salt; mix.
- Grate the zucchini and squeeze out as much water as you can.
- Mix together the egg mixture and the flour mixture; stir in the zucchini.
- Grease and flour a 9 x 13 inch baking pan.
- Pour the batter evenly into the baking pan.
- Bake for 30-35 minutes.
- Set aside to cool.
- While the cake is cooling prepare the frosting.
- Bring sugar and cream to a rolling boil in a medium sized saucepan.
- Boil for one minute.
- Add the baking soda and boil one additional minute.
- Remove from heat and add the butter but do not stir.
- Place in the refrigerator to cool; do not stir.
- Once cooled, beat in a stand mixer with 3 cups powdered sugar.
- Spread over the cake evenly.
