Saturday, July 02, 2005

Frosted Chocolate Chip Zucchini Sheet Cake

Caramel Frosted Chocolate Chip Zucchini Sheet Cake BBCL - Val

3/4 c butter -- softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsps baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)
Caramel Frosting:
1/2 c butter
1 c brown sugar
1/4 cup milk
1 1/2 cups confectioner's sugar, sifted

Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Batter will be pretty thick. Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.

For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).


  1. This is my favorite cake to make in the summer. I love the carmel icing, and can feel the tiniest bit virtuous because of the zucchini.

  2. Michelle - We tell ourselves the same thing... the zucchini totally makes in healthy - right?