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The Best Zucchini Bundt Cake with Caramel Frosting

Moist, flavorful and unique blend of garden zucchini, applesauce and orange juice all in an amazing bundt cake. The delicious caramel frosting tops this cake off beautifully.

Ingredients

  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini

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

Instructions

  1. Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  2. Pour batter into a Bundt pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before removing to a wire rack.

For frosting:

  1. Combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

  2. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Devour and enjoy!!

Recipe Notes

Recipe also makes great cupcakes!

Slightly adapted from Taste of Home.