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.
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