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.
Bonnie says
February 15, 2018 at 11:42 ami made this recipe twice and both times it turned out way too moist, almost as if it hadn’t cooked long enough, though I actually cooked it about 15 min longer than recommended. The first time I made it I used Bob’s Red Mill 1:1 Gluten Free flour, the second time I used regular all-purpose flour. And both times I used applesauce instead of oil, as suggested. The only reason I can think for why it cooks up so moist is perhaps there is too much zucchini. The cake has a very good flavor, so if I make it again I think I’ll lessen the amount of zucchini. Oh and one suggestion – I added a teaspoon of cardamom the second time, it gave it a nice flavor.
Jessica says
February 19, 2018 at 12:59 pmHI Bonnie! The water content in zucchini varies greatly! Maybe you can squeeze some out of your shredded zucchini next time? I love your suggestion to add cardamom! I’m for sure trying that!