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.
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.

Servings: 12
Author: Barbara
Ingredients
Topping
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 11 oz. bag butterscotch chips
Cake
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 1/4 cup flour
  • 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.