Another Zucchini recipe.....

Hi Everyone!!  Yesterday we celebrated Helen, my oldest sister's 79th birthday at a little party at the home of her son and daughter-in-law, Kevin and Val's, home.  Her actual birthday was on July15th.  I made Meatballs in Spaghetti sauce and Italian bread.  After I started these two things, I started thinking about the huge zucchini that was setting in my fridge.  So I pulled up a recipe I had found the day before for a warm apple cake with a warm caramel glaze and did my quirky little thing I like to do with some recipes and transformed it into Zucchini Cake with Penuche Frosting.  So long story short I made it and it was an instant hit at the party!!  So I thought I'd share my recipe with you all.  If you try, it let me know what you thought of it!!  By the way, did any of you try the recipe I posted for Zucchini Cobbler?  If you did, I'd like to hear your comments on it too!  So here it is:

Zucchini Cake
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 1/2 t. baking soda
1 1/2 t. cinnamon or apple pie spice, I used the apple pie spice
1/2 t. salt
2 eggs, beaten
3 c. zucchini,  grated
1/3 cup veg. oil


Combine first 5 ingredients in a large bowl. Mix together egg, zucchini, oil, and 1/4 cup nuts; add to flour mixture. Spread in a greased 9”x 13” baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean. Frost with Penuche Frosting and sprinkle with remaining nuts. Serves 15.

Penuche Frosting

1/2 cup butter or margarine
1 cup brown sugar
1/4 cup milk
1 tsp. vanilla extract
3-4 cups confectioner's sugar

In a medium saucepan, place margarine and brown sugar over medium heat..  Stir until it comes to a full rolling boil.  Boil for one minute.  Remove from heat.  Stir in milk and vanilla.  Beat in confectioner's sugar until smooth and thick, I ended up using 4 cups of the sugar because it seemed too thin, you can do this right in the pan, or scrap into a bowl and proceed.  Quickly spread over cake, it starts setting fast.  Let set until frosting is firm.