Zucchini Layer Cake with Tangy Buttercream Frosting Recipe
"Making a layer cake using zucchini may sound weird, but the end result is really a kindred spirit to carrot cake. 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 slideshow...."