Zucchini Cakes with Brown Sugar Icing
Recipe type: High Altitude
 
Ingredients
  • Zucchini Cakes:
  • 3 eggs
  • 1 cup sugar
  • ½ canola oil
  • ½ cup orange juice
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1⅔ cup shredded zucchini
  • Brown Sugar Icing:
  • 1 cup packed brown sugar
  • ½ cup unsalted butter, cubed
  • ¼ cup milk
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1½-2 cups powdered sugar
Instructions
  1. Preheat your oven to 350 F.
  2. To make the cakes, whisk together the eggs, sugar, canola oil, orange juice, and vanilla extract.
  3. In another bowl combine the flour, baking powder, baking soda, salt, and spices.
  4. Add the flour mixture to the egg mixture and whisk until almost combined.
  5. Add the shredded zucchini and fold until just mixed.
  6. Portion into lined or well-greased baking cups.
  7. Bake for 12-15 minutes until the tops spring back when lightly touched.
  8. Cool completely then top with Brown Sugar Icing.
  9. For the icing melt the brown sugar, butter, and milk together in a pot over medium heat.
  10. Bring to a boil and let bubble until it thickens slightly, about 2 minutes.
  11. Add the salt and vanilla. Cool to lukewarm.
  12. Beat in the powdered sugar until it reaches a spreadable consistency and frost cakes.
  13. Makes about 1½ dozen standard size cupcakes.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cakes/2012/07/17/zucchini-cakes-with-brown-sugar-icing/