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.
11oz.bag butterscotch chips
2cupszucchinigrated (not drained)
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.
Beat oil, eggs, white and brown sugars together.
Sift dry ingredients, and add alternately with zucchini to the creamed mixture.
Spread into pan; sprinkle with remaining cinnamon/sugar mixture.