Zucchini Spice Cake with Browned Butter Frosting
 
 
Low-carb, sugar-free, THM:S, Gluten/nut free
Author:
Serves: 15
Ingredients
  • 1½ cups Briana's Baking Mix*
  • 1 T baking powder
  • 2 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. ground cloves
  • ½ tsp. salt
  • ½ tsp. THM Pure Stevia Extract Powder
  • -
  • 2 cups grated zucchini, juice and all, thawed if frozen (Use fresh or frozen. If using frozen, measure BEFORE freezing and then use the liquid and all.)
  • ¾ cup water
  • ¾ cup egg whites
  • ⅔ cup Greek yogurt
  • 1 stick (1/2 cup or 8 T) of salted butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. maple flavoring
Frosting:
  • 2 T butter
  • 1 8 oz. package cream cheese, softened (reduced or full fat)
  • ½ cup Greek yogurt (or more cream cheese, for a richer frosting)
  • 1 tsp. vanilla extract
  • ½ tsp. Grandma's molasses
  • ⅛ tsp. THM Pure Stevia Extract Powder
  • Pecans (not nut free, obviously) and Pumpkin Spice Syrup for garnish, optional
Instructions
  1. For the cake, whisk the dry ingredients. Add the wet ingredients and mix well. Spread into a greased 9x13 inch glass baking pan and bake at 350 degrees F for 45 minutes or until the center appears to be done and not soggy (it will be moist.) Cool the cake completely before frosting.
  2. Meanwhile, make your frosting. Brown the butter in a nonstick skillet over medium to medium-high heat until the solids in the butter are brown. Stir frequently so as not to burn the butter. Let the butter cool for a few minutes. Meanwhile, beat the rest of the frosting ingredients together. Add the butter and beat again.
  3. (For an easier, almost-just-as-good version, omit the browning butter step and just beat the softened butter with the other frosting ingredients.)
  4. When the cake is cool, frost it, then refrigerate it until completely chilled. Cut and serve. Store in the refrigerator. These bars are best cold. Yields: 15 servings.
Notes
*I haven't tried this, but I'm sure you could use THM Baking Blend in place of my Baking Mix. I would use 2 cups, then add more if you think the batter needs to be thicker. It's not a runny batter, but it should be easily spreadable.
I bet you could bake this in 2 or 3 9-inch cake pans (adjust the baking time) and frost with the browned butter frosting. Top with pecan halves and drizzle with Pumpkin Spice Syrup for a pretty finish.
Recipe by Briana Thomas at https://www.briana-thomas.com/zucchini-spice-cake-with-browned-butter-frosting/