Thursday, September 30, 2010

Zucchini Spice Cake with Browned Butter Frosting

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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 9x13, 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.
 


Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. {I would even have it turn a bit darker than the photo above.} Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.
 

6 comments:

Alice said...

That looks so good! I can't believe I don't have any zucchini! Maybe I'll make it with carrots instead...

leslie the licorice stick lady said...

Oh wow! I just made this. This is the best zucchini cake recipe I've ever tried! The frosting is glorious, I've never made anything like it before. My hubby hit it spot on with describing the flavor--Werthers! Thanks for this!

Utah Deal Diva said...

Leslie- I'm so glad you liked it! I agree- the frosting is SOOOO good! Werthers- i'd never thought of that, but it's so true. BTW- it's originally the frosting that goes on my Pumpkin Spice cookies.

http://www.utahdealdiva.com/2009/11/cooking-with-pumpkin.html

YUM.

Lori said...

Just made this and I am going to need to get some delivered to neighbors before I eat the entire pan one sliver at a time. Thanks for sharing this!! I just thought I'd let you know that I put in 3/4 cup of raisins instead of the walnuts and it turned out delicious. Possible variation for others...

Alice said...

I made this today (my neighbor gave me two giant zucchinis) and it is so good! Very rich though, it needs a big glass of milk to go with it. I love that it makes so much that there's plenty to share.

Maesie-La-Bird said...

Made this once before and LOOOOOOVED it. Planning to make it again tonight, and wondering if it would work in a bread pan as well as a jelly roll?

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