Caramel-Frosted Chocolate Chip Zucchini Sheet Cake

I’ve been making this cake regularly since it was posted on the Cooking Light Message Boards nearly five years ago. It’s easy to make, it’s delicious, and it makes enough to feed a crowd. It also freezes really well if you don’t have a crowd to feed. (Unfortunately, I have discovered that it also tastes good frozen, so even when it is in the freezer I still pick at it!)

Caramel-Frosted Chocolate Chip Zucchini Sheet Cake
Cooking Light Message Boards – Valchemist
Cake:

3/4 cup (1 1/2 sticks) butter, softened
2 cups packed brown sugar

1 teaspoon vanilla extract

2 eggs
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt

1 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup mini chocolate chips (or more)

Caramel Frosting:
1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup milk
1 1/2 cups confectioner’s sugar

For Cake:
Preheat oven to 375F. Line a 15 x 10-inch jelly roll pan with parchment paper (or grease).
Cream butter, brown sugar, vanilla and eggs in a bowl. In a separate bowl, stir together flour, baking soda, salt and baking powder. Add flour mixture to to butter mixture and stir until combined. Fold in zucchini and chocolate chips. Spread in prepared pan. Bake for 20 minutes.
Cool completely.

For Frosting:
Bring butter, brown sugar and milk to a boil in a saucepan. Boil for 2 minutes. Add confectioner’s sugar, stirring vigorously with a whisk to avoid lumps. Spread quickly over cake (this frosting hardens quickly, so don’t take your time doing this).
Let cool.

24 servings

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