Making a layer cake using zucchini may sound weird, but the end result is really a kindred spirit to carrot cake—the zucchini gives the cake a moist consistency similar to zucchini bread. The batter is mixed by hand with cinnamon and nutmeg, then grated zucchini is folded in; cake flour gives it a light texture and fine crumb. The frosting is a riff on cream cheese frosting but uses a buttercream base with some yogurt mixed in for tang. Then, the whole cake is coated with toasted pecans for a stunning and unique spice cake that’ll help you use up zucchini from the garden.
What to buy: For this recipe, use bleached cake flour such as Softasilk, for a tender cake that will rise high and evenly. Do not use unbleached cake flour, which yields denser results.
Game plan: If you have a food processor, use it to chop the pecans. It’ll be faster and you’ll have more uniform pieces.
This recipe was featured as part of our summer ingredients recipe gallery.
For the buttercream frosting and nut filling: