Spicy Zucchini Cake With Brown Sugar Fudge Frosting Recipes

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ZUCCHINI SPICE CAKE



Zucchini Spice Cake image

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Provided by BECCARAE1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h5m

Yield 24

Number Of Ingredients 14

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING



Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI BARS WITH SPICE FROSTING



Zucchini Bars with Spice Frosting image

Zucchini bars are a Brempong family favorite!

Provided by Cindy Brempong

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 12

1 ⅓ cups packed brown sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups shredded zucchini
1 cup chopped walnuts
1 (16 ounce) package cream cheese frosting
¼ teaspoon ground cloves

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.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 51.2 g, Cholesterol 38.5 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 269.5 mg, Sugar 36.7 g

BROWN SUGAR FUDGE FROSTING



Brown Sugar Fudge Frosting image

This frosting tastes exactly like Brown Sugar Fudge (we call it Penuche around here). It is a fantastic topping for Chocolate, Spice or Banana Cake) and is easy to make and spread (it does harden a bit on standing though). Really delicious (especially if you make sure and use REAL butter....margarine just doesn't create the same taste).

Provided by Tuffykenwell

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla

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!

Nutrition Facts : Calories 257.4, Fat 7.9, SaturatedFat 5, Cholesterol 21.1, Sodium 64.4, Carbohydrate 48, Sugar 47, Protein 0.2

ZUCCHINI FUDGE CAKE



Zucchini Fudge Cake image

Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.-Robert Keith, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

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.

Nutrition Facts : Calories 672 calories, Fat 27g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 604mg sodium, Carbohydrate 102g carbohydrate (73g sugars, Fiber 2g fiber), Protein 6g protein.

SPICY ZUCCHINI CAKE WITH BROWN SUGAR FUDGE FROSTING



Spicy Zucchini Cake With Brown Sugar Fudge Frosting image

From "Cake Mix Magic." This recipe includes sour cream in the batter to make it more moist. The cookbook author suggests not peeling the zucchini. The green flecks are interesting. She also notes that the frosting hardens quickly after it begins to cool, so use it immediately after mixing. If it does harden before you get to use it, rewarm it on low heat to soften it up. You can also try substituting carrot for the zucchini.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package spice cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 1/2 cups grated medium zucchini (large zucchini tend to be much more seedy and wet)
3/4 cup chopped nuts
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons light cream (10% cream)
1 cup confectioners' sugar, sifted

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.

Nutrition Facts : Calories 491.6, Fat 25, SaturatedFat 8.5, Cholesterol 90.8, Sodium 524.1, Carbohydrate 62.6, Fiber 1.8, Sugar 47.2, Protein 6.5

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