ZUCCHINI SPICE CAKE WITH BROWNED BUTTER FROSTING

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 9×13, 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

Preheat oven to 325 degrees F. Grease one jelly roll pan.

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.

Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.