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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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch zucchin cake
Servings: 12
Calories: 471kcal
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

  • 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.
  • Sprinkle butterscotch chips over top.
  • Bake at 350 degrees F for 50-60 minutes.

Nutrition

Calories: 471kcal | Carbohydrates: 81g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 440mg | Potassium: 114mg | Fiber: 1g | Sugar: 60g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg