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Zucchini Cake with Caramel Frosting

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

Jenn
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.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Desserts
Servings 16 slices
Calories 388 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 ½ 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.
Keyword cake, summer recipes, zucchini, zucchini cake
Nutrition Facts
Zucchini Cake
Amount Per Serving (1 serving)
Calories 388 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 19g
Cholesterol 47mg16%
Sodium 300mg13%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Please leave a comment below or share on Pinterest
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

Jenn
Add this versatile caramel cake frosting to any cake. I love it on my zucchini cake recipe!
No ratings yet
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Desserts
Servings 16
Calories 322 kcal

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed dark brown sugar
  • cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 16- ounce box confectioner’s sugar
  • 2 cups finely chopped walnuts or pecans

Instructions
 

  • 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 walnuts nuts if desired.
Keyword baking, cake frosting, cakes, caramel, caramel cake frosting, desserts, frosting
Nutrition Facts
Caramel Cake Frosting
Amount Per Serving (1 serving)
Calories 322 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Polyunsaturated Fat 11g
Cholesterol 21mg7%
Sodium 51mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Please leave a comment below or share on Pinterest
Recipe Rating