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!)
3/4 cup (1 1/2 sticks) butter, softened
2 cups packed brown sugar
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup milk
1 1/2 cups confectioner’s sugar
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.
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).