Zucchini Layer Cake with Tangy Buttercream Frosting Recipe

Name: Zucchini Layer Cake with Tangy Buttercream Frosting Recipe
Cook time: 1 h 50 min
Yield: 1 (8-inch) layer cake, or 8 to 10 servings
Ingredients: Unsalted butter , for coating the pans; 3 cups bleached cake flour , such as Softasilk, plus more as needed; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon fine salt; 4 large eggs , at room temperature; 1 cup packed dark brown sugar; 1 cup granulated sugar; 1 cup vegetable oil; 2 teaspoons vanilla extract; 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed and grated on the large holes of a box grater (about 3 cups); 4 sticks (1 pound) unsalted butter , at room temperature; 1 3/4 cups powdered sugar; 1 tablespoon vanilla extract; 1/4 teaspoon fine salt; 1 cup plain whole-milk Greek yogurt , at room temperature; 2 cups pecans (about 8 ounces), toasted and finely chopped

This zucchini cake recipe is like zucchini bread but lighter, and is frosted with a tangy buttercream frosting and coated with toasted pecans.

By chow · From Open Recipes · 19 ingredients

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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Zucchini Layer Cake with Tangy Buttercream Frosting Recipe

1 (8-inch) layer cake, or 8 to 10 servings

Cook1 hr 50 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

969Calories

38 gProtein

35 gFat

122 gCarbs

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Pecan	1 half (4g)	20
Cucumber	1/2 cup sliced (52g)	16
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cinnamon + nutmegtop 1% of all pairs

Smell alikestrong

Cooked together11,917 recipes

Shared aroma: estragole (anise, licorice).
Cinnamon + vanillatop 1% of all pairs

Smell alikestrong

Cooked together5,287 recipes

Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
Vanilla + milktop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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