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Chocolate Zucchini Cake with Caramel Icing Recipe

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This recipe for Chocolate Zucchini Cake with Caramel Icing is from The Flaman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
4 eggs
3/4 c. oil
2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
6 tbsp. cocoa
1 tsp. vanilla
5 c. zucchini shredded

Icing:
1 c. light brown sugar
1/4 c. butter
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 350ºF (175ºC).

Cake:
Beat together eggs, oil, and sugar. Sift together flour, baking soda, cinnamon, salt, and cocoa. Add to egg mixture. Stir in vanilla and zucchini. Pour in floured and greased pan. Bake for 25-30 minutes.

Icing:
Bring all ingredients to boil for 1-2 minutes, stirring continuously until creamy. Let cool slightly then pour over top cake.
Personal Notes:
Personal Notes:
If making muffins instead of cake, bake for 13 minutes on convection.

 

 

 

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