Butterscotch Zucchini Cake

This Butterscotch Zucchini Cake with its crunchy, sugary topping is a go-to option for any cookout, pitch-in or just a mid-week treat. It is a great dessert option for those who may not be fans of chocolate.

Butterscotch Zucchini Cake

When Barbara has excess zucchini, her go-to recipe is this Butterscotch Zucchini Cake from the Pot O’ Gold Cookbook from our Great-Aunt Gertie’s church out in Iowa. It never fails to impress and she always gets asked for the recipe when she takes it to cookouts and pitch-ins.

The butterscotch chips, cinnamon and sugar combine to make a crunchy, sugary crust that eliminates the need for a frosting. Sprinkling a portion of the cinnamon and sugar mixture on the bottom of the pan adds another layer of flavor and texture to the cake as well.

Do NOT drain the zucchini after you grate it.

Once you have the wet ingredients creamed and the dry ingredients sifted, you will alternate adding the zucchini and the dry ingredients into the wet ingredients.

This cake stays moist for several days too so no need to overdo it and eat it in one sitting.

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Butterscotch Zucchini Cake

Ingredients

• Topping:
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 11 oz. bag butterscotch chips
• Cake:
• 3/4 cup vegetable oil
• 2 eggs
• 2 1/4 cup flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 cups zucchini grated (not drained)

Instructions

1. For topping, mix 1 t. cinnamon and 1/4 cup sugar; sprinkle half of the mixture over the bottom of a greased 9x13-inch pan.
2. Beat oil, eggs, white and brown sugars together.
3. Sift dry ingredients, and add alternately with zucchini to the creamed mixture.
4. Spread into pan; sprinkle with remaining cinnamon/sugar mixture.
5. Sprinkle butterscotch chips over top.
6. Bake at 350 degrees F for 50-60 minutes.

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