This is TO DIE FOR!!!!!!!!!!!! The frosting really makes it YUMMERSSS!!!
Anyone have zucchini they would like to trade for tomatoes?

Zucchini Spice Cake with Browned Butter Frosting

Cake:

• 3 cups grated unpeeled zucchini
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 4 eggs
• 1/3 cup milk
• 1 cup vegetable oil {can substitute applesauce}
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts {optional}

Frosting:

• 2/3 cup butter {do not use margarine!}
• 4 cups powdered sugar
• 2 tsp vanilla
• 4 TBSP milk

Preheat oven to 325 degrees F. Grease one jelly roll pan.

Grate zucchini and set aside.

Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.

Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. {I would even have it turn a bit darker than the photo above.} Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.