Zucchini season is here! Do you have so much that you can’t even give enough of it away? Are you tired of baking zucchini bread? Try this zucchini cake recipe instead. It’s incredibly moist and will give you a creative outlet for all that summer squash.

Zucchini Cake Recipe

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

Directions:
Preheat oven to 325 degrees F. Lightly grease and flour a 9×13 pan.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
Bake in preheated oven 30-45 minutes or until a toothpick inserted in the center is removed clean. Cool before frosting.

Zucchini Cake

Yield: 16 slices

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This zucchini cake recipe is incredibly moist and will give you a creative outlet for all that summer squash. Top with caramel frosting for a real treat.

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Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini

Instructions

Preheat oven to 325 degrees F.

Lightly grease and flour a 9x13 pan.

In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together.

Pour into egg mixture into the flour mixture and mix well.

Stir in the shredded zucchini.

Pour batter into prepared pan and bake in preheated oven 25-45 minutes or until a toothpick inserted in the center is removed clean.

Cool before frosting.

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 388Total Fat 22gSaturated Fat 2gTrans Fat 1gUnsaturated Fat 19gCholesterol 47mgSodium 300mgCarbohydrates 44gFiber 1gSugar 26gProtein 4g

Caramel Frosting

1/2 cup butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream
1 tablespoon pure vanilla extract
1 16-ounce box confectioner’s sugar
2 cups finely chopped walnuts or pecans

Melt butter in a saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Spread onto cooled cake. Top with nuts if desired.

Caramel Cake Frosting

Yield: 16

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Add this versatile caramel cake frosting to any cake. I love it on my zucchini cake recipe!

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Ingredients

• 1/2 cup butter, softened
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1 16-ounce box confectioner’s sugar
• 2 cups finely chopped walnuts or pecans

Instructions

1. Melt butter in a saucepan.
2. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes until the sugar is dissolved.
3. Remove from heat and add vanilla.
4. Transfer to a large bowl.
5. Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
6. Spread onto cooled cake. Top with walnuts nuts if desired.

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 322Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 21mgSodium 51mgCarbohydrates 42gFiber 1gSugar 39gProtein 3g