I was attempting to make a zucchini cake a bit special, and tried to use yellow zucchini. Well, apparently it doesn’t look very yellow-zucchni-ly. But it’s really tasty.
Ingredients (8-inch cake):
2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs, room temperature
3 cups shredded yellow zucchini
2 cups powdered sugar
1/3 cup sour cream, room temperature
1/4 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons chopped walnut, toasted
Preheat oven to 325F. Grease an 8-inch cake pan and line bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon and salt.
In another bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini.
Add in flour mixture. Beat until well combined.
Pour batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cake cool completely before frosting.
To prepare frosting, mix all frosting ingredients in a mixing bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
Pour frosting over the top of the cooled cake. Sprinkle toasted walnut on top.