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    Home » Whole Food Recipes » Best Desserts

    October 7, 2015 | By Jami

    Amazing White Zucchini Cake with Broiled Caramel-Nut Frosting

    Jump to Recipe

    A long-time family favorite, this recipe makes the most amazing zucchini cake with an incredibly moist texture. When frosted with a super easy & quick broiled, caramel-nut topping, it takes it to a whole other level. I'm not kidding when I say that every time we eat this, we ooh and aah over how good it is - still!

    White Zucchini Cake- the most amazing zucchini cake you've ever had, so moist and perfect you will have that rare second piece!

    There's a fun story behind this truly amazing white zucchini cake with a caramelly-nutty - and super easy - broiled frosting:

    It happened at my mother-in-law's house a couple years ago when we were celebrating Brian's birthday.

    Now, my mother-in-law is a beautiful hostess and has taught me many things about hospitality (including using the "good" dishes all the time, serving whatever you have, and including all ages at the table with those good dishes, because entertaining is about the people and making them feel special), so it's always a treat to go to her house and sit around her table. And the food is always good - and plentiful.

    White Zucchini Cake paired with caramel-nut frosting

    But I have to admit that on this night when I saw that the birthday cake was a "plain" cake (i.e., not chocolate), I was a little disappointed. I watched her mix together a simple topping to create an old-fashioned broiled frosting that I had never seen before. I was intrigued and curious.

    But...it wasn't chocolate.

    White Zucchini Cake with caramel nut frosting

    We sang the birthday song, the candles were blown out and I asked for just a little piece, please (it's so easy to eat less dessert when you don't think you're going to like it, isn't it?).

    White Zucchini Cake with caramel-nut frosting

    I took a bite. Oh my...what was in this cake?

    Amazing White Zucchini Cake

    Another bite. Oh yes.

    Moist perfection, caramelly topping, nuts...what on earth was this? When I actually said this out loud, Brian's mom said there was a "secret" ingredient. Mayonnaise? No. Since it was the time of year we were trying to use up garden produce, I guessed zucchini, to which she smiled and said yes.

    It was hard to believe - we couldn't see it, couldn't feel it.

    By this time the whole family was trying to find the zucchini in the cake. How could it be invisible? And then she shared the secret to the "secret" ingredient: the zucchini was peeled and some of the juice pressed out in a colander. But honestly, the texture wasn't anything I had experienced in my other baked zucchini recipes.

    And we all had a second piece.

    White Zucchini Cake

    Delicious White Zucchini Cake with old fashioned broiled frosting

    I wrote down the recipe before we left that night because I learned that there sometimes is more to life than chocolate.

    Now I never let zucchini season go by without making this at least once (or more...). I've learned that it the cake layers freeze perfectly and stay moist - I've served it months (one time a year!) later with no one believing it had been frozen so long.

    As if I needed another reason to like this cake.

    Have I convinced you? Beg, borrow or buy zucchini and make this - you will thank me!

    White Zucchini Cake with caramel-nut frosting
    Print Recipe Pin Recipe
    5 from 3 votes

    White Zucchini Cake with Caramel-Nut Broiled Frosting

    The most amazing zucchini cake with an incredibly moist texture that's frosted with a super easy & quick broiled, caramel-nut topping. It's so good, you'll want more than one piece!
    Prep Time30 mins
    Cook Time25 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Yield: 10 servings
    Author: Jami Boys

    Ingredients

    Cake:

    • 3 egg whites
    • 1/4 cup oil
    • 1/4 cup butter softened
    • 2/3 cup sugar
    • 2 cup flour unbleached or all-purpose
    • 2 tablespoons cornstarch
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2/3 cup milk
    • 2 cup peeled grated zucchini, pressed in a colander

    Frosting:*

    • 2/3 cup packed brown sugar
    • 1/4 cup butter
    • 1 cup chopped nuts
    • 2 tablespoons milk

    Instructions

    • For the cake: Grease and flour two 8" round pans. Heat oven to 375 degrees.
    • Beat egg whites until stiff in a mixer bowl; set aside in a small bowl.
    • In the same mixer bowl, cream together oil and butter; add the sugar and beat until fluffy.
    • In a 4-cup measure or medium bowl, mix together the flour, cornstarch, baking powder, and salt. Add alternately with the milk to the creamed butter mixture. Beat until smooth.
    • Stir in the zucchini and then gently fold the reserved eggs whites into batter. Divide between prepared pans, spreading evenly with a spatula.
    • Bake for about 25 minutes, until a wooden toothpick inserted in the middle comes out clean.
    • Let cool 10 minutes in the pans, then remove from pans to cool completely on a rack.
    • For the frosting: Mix brown sugar, butter, and nuts in a small bowl; stir in milk until smooth.
    • Just before serving, place the cake rounds on a cookie sheet and spread each with an even amount of the frosting mixture.
    • Broil about 5 inches from heat until frosting bubbles and browns, about 3 minutes. Watch carefully- the frosting burns easily.
    • Place one layer on a serving plate and top with the other layer.
    • Serve immediately - and be prepared to be amazed.

    Notes

    *This broiled frosting is just the basic one found in my trusty Betty Crocker Cookbook. You can use any broiled frosting you like.
    **Make Ahead: This cake freezes beautifully!! I've made it during zucchini season, frozen the plain rounds and eaten them a year later and they were still just as perfectly moist, tasting just the same after making a batch of the quick frosting.

    Nutrition

    Serving: 1slice | Calories: 438kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 349mg | Fiber: 2g | Sugar: 30g | Vitamin A: 366IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other delicious cakes you may like:

    Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever!

    Quick And Easy Chocolate Lava Cakes

    Peanut Butter Chocolate Celebration Cake

    Triple Chocolate Cake with Crispy Bark Topping

     

     

     

     

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

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      Recipe Rating




    1. chris says

      September 25, 2020 at 6:25 am

      Has anyone ever just brought the frosting to a simmer and then just poured it over? Sounds like it would work.

      Reply
      • Jami says

        September 28, 2020 at 2:39 pm

        I haven't even thought of it, Chris - if you try it, let us know if it works!

        Reply
    2. Sandy Sebold says

      July 12, 2020 at 1:06 pm

      5 stars
      Thank you, Jami! Made it today in a 13x9 pan and it was delicious!

      Reply
      • Jami says

        July 13, 2020 at 11:04 am

        I"m so glad you tried this, Sandy - it's a "sleeper" recipe for sure that deserves a wider audience. 🙂

        Reply
    3. Su Maneck says

      August 29, 2019 at 1:54 pm

      I tried this recipe yesterday, and although it didn't rise very well (I don't think I beat the egg whites enough), my husband accused me of making crack. He has eaten almost all of the cake, and said to not change a thing, and make it more often! Thanks for the great recipe!

      Reply
      • Jami says

        August 29, 2019 at 2:42 pm

        How wonderful, Su - maybe I should change the name to "Crack Zucchini Cake." 🙂

        Reply
    4. Charlotte Moore says

      August 20, 2019 at 3:05 pm

      This looks delicious!

      Reply
      • Jami says

        August 26, 2019 at 11:24 am

        It is!

        Reply
    5. Katrina says

      July 29, 2013 at 6:23 pm

      Have you ever made this with whole grain flour? I do realize that it is a white cake 🙂 We are gluten free and I do a whole grain flour blend that subs great for whole wheat but I'm not sure about all-purpose. If you were to use wheat flour would you need to make any other changes?

      Reply
    6. Anonymous says

      July 30, 2012 at 3:20 pm

      Hi Jami!

      Would you mind telling me the weight of the 2 cups of all-purpose flour in oz./gr.? I just want to make the cake and I want it to be really perfect.

      Thanks for sharing.

      Eva

      Reply
      • Jami @ An Oregon Cottage says

        July 30, 2012 at 4:46 pm

        Well, I only use cup measurements because that's simplest for me and it always turns out great, but here are the weight equivalents I found: 1 c. all-purpose flour = 4.5 oz. So 2 cups would be 9 oz.

        Hope that helps!

        Reply
    7. Jami @An Oregon Cottage says

      September 19, 2011 at 12:36 am

      Anonymous- Oh dear- sorry you had trouble!

      I've made this cake many times and it turns out every time (think angel food cake with just the egg whites...). Did you add enough baking powder? If you did, your baking powder could be old- it really can get old and affect your baking. I do hope you get a chance to try it again- it really is a lovely cake!

      Reply
    8. Anonymous says

      September 17, 2011 at 8:44 pm

      This cake doesn't rise! Is there a possibility that that the yolks are missing from this recipe?

      Reply
      • Shalini says

        April 23, 2019 at 1:12 am

        I made this twice, because the first time it didn't rise. The second time, it did rise. If your baking powder is fine, then it could be the egg whites.. you really need to be gentle when you fold them in.

        Reply
        • Shalini says

          April 23, 2019 at 1:15 am

          Very tasty moist cake btw! But I think you should describe how to grate the zucchini.. I've made zucchini cakes that were so spongy because of the way I grated and squeezed it.

          Reply
          • Jami says

            April 25, 2019 at 9:28 am

            Glad you liked the cake, Shalini! I've used both hand-grated zucchini and a food-processor to grate it and haven't noticed a difference.

            Reply
    9. heartnsoulcooking says

      September 03, 2009 at 5:43 pm

      Looks and sounds YUMMY!!! I love the frosting. THANKS!!! for the recipe. Geri

      Reply
    10. Katie says

      September 03, 2009 at 11:33 pm

      Wow that looks SO GOOD, I'll have to try it out. Thanks for sharing!

      Reply
    11. Denise @ Sunflowers, Chocolate and Little Boys says

      August 24, 2009 at 1:59 am

      This sounds great....I hope to make it very soon!!

      Reply
    12. Angie says

      August 23, 2009 at 5:16 pm

      Making this today THANK YOU!

      Reply

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