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    Home

    Zucchini Cake with Caramel Frosting

    Published: May 23, 2021 · Modified: Jun 22, 2021 by Jenn · This post may contain affiliate links.

    Jump to Recipe

    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 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

    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
    Print Recipe Pin Recipe
    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

    ½ cup butter, softened
    1 cup packed dark brown sugar
    ⅓ 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
    Print Recipe Pin Recipe
    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
    • ⅓ 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

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    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

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