I was on the hunt for a yummy Fall-inspired cake that of course, used up some of the hoards of zucchini I still have coming out of my garden. I found one on Allrecipes.com that seemed promising. After making it once, I tweaked it and the result is this light & delicious cake that I've featured below.
I made it in a jelly roll pan, so it makes quite a bit. You can halve the recipe and make it in a 9x13, but I am opting to instead share with neighbors. I don't think they'll mind...
Oh, and the Browned Butter Frosting is incredible. It's worth the extra 5 minutes it takes to make it!
Zucchini Spice Cake with Browned Butter Frosting
Cake:
- 3 cups grated unpeeled zucchini
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 4 eggs
- 1/3 cup milk
- 1 cup vegetable oil {can substitute applesauce}
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts {optional}
Frosting:
- 2/3 cup butter {do not use margarine!}
- 4 cups powdered sugar
- 2 tsp vanilla
- 4 TBSP milk
Grate zucchini and set aside.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.
Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. {I would even have it turn a bit darker than the photo above.} Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.
