I picked up two zucchini from the farmer’s market, so I decided to make a zucchini cake.  This is a people recipe, but all ingredients are doggy-safe.  My taste-testers gave it 4 enthusiastic paws up!  Enjoy!

Zucchini Cake with Caramel Frosting

Zucchini Cake

with Caramel Frosting

(adapted from Taste of Home)

• Prep: 20 min. Bake: 35 min. + cooling
• Yield: 18-24 Servings

Ingredients

• 3 eggs
• 1 cups sugar
  
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini (2 medium zucchini)
  

CARAMEL FROSTING:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners’ sugar

Directions

• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Spray 9×13″ glass baking dish with non-stick cooking spray.  Pour batter into prepared dish.
• Bake at 350° for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before frosting.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners’ sugar until frosting reaches spreading consistency.
• Frost cake and enjoy!!

Lu is so delicate…

Wally likes to slurp his cake!