Spicy Zucchini Cake With Brown Sugar Fudge Frosting Food

ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
• Combine dry ingredients. Set aside.
• Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
• In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
• Add eggs, one at a time, and beat after each addition. Add vanilla.
• Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
• Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
• Pour the batter into the prepared pan, spread evenly.
• Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.
• You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
• Allow the cake to fully cool and frost.
• Sprinkle with nuts (optional). Slice and serve. See notes.

ZUCCHINI SPICE CAKE

Steps:

• Preheat oven to 350F.
• Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
• In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.
• Stir in the flour mixture just until combined.
• Stir in zucchini, coconut and toasted walnuts.
• Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
• Let cool completely before icing.

ZUCCHINI SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
• Place grated zucchini in a colander and set aside to drain.
• Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

BROWN SUGAR FUDGE FROSTING

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
• Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
• This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!

ZUCCHINI BARS WITH SPICE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
• Mix frosting with cloves in a bowl. Spread over the zucchini bars.

ZUCCHINI FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

SPICY PINEAPPLE ZUCCHINI CAKE

Steps:

• Beat eggs to blend, add oil, sugar and vanilla.
• Continue beating until thick and foamy.
• Stir in zucchini and pineapple.
• Mix remaining ingredients in a seperate bowl.
• Stir dry mixture gently into zucchini mixture just until blended.
• Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
• Dust finished cake with powdered sugar or top with cream cheese frosting.
• FROSTING:
• Cream ingredients, beating until smooth.

SPICY ZUCCHINI CAKE WITH BROWN SUGAR FUDGE FROSTING

Steps:

• Cake:
• Preheat oven to 350* and grease and flour a 10-inch tube pan.
• In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, and oil. Beat on medium speed for 2 minutes. Stir in zucchini and nuts, mixing well. Spread batter evenly in prepared pan.
• Bake 60-65 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
• Frosting:.
• In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly.
• Carefully stir in cream. Return mixture to a boil, then remove from heat. Cool slightly.
• Put confectioner's sugar into a large mixer bowl. Pour warm brown sugar mixture on top. Beat on low speed just until smooth and creamy, about 2 minutes. Quickly spread on top and partially down sides of cake. Cool to let frosting set before cutting.