Caramel Frosted Chocolate Chip Zucchini Sheet Cake Recipe

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).