Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup extra virgin olive oil
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ heaping cups coarsely grated zucchini
- ¾ cup walnuts
Frosting
- 1 stick unsalted butter, room temperature
- 1 ½ – 2 cups confectioners’ sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
Instructions
- Make the cake. Preheat oven to 350 degrees F. Butter a 9 inch cake pan, line the bottom with parchment and butter the parchment.
- In a medium bowl, stir together flour, baking powder, salt, cinnamon, and cloves.
- In a large bowl, stir together oil, brown sugar, and vanilla. Add the eggs one at a time, mixing between each addition until fully incorporated. Add the flour mixture to the sugar mixture and stir until just combined. Stir in the zucchini and walnuts until evenly distributed.
- Pour batter into prepared pan, spread into an even layer and bake 40-45 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
- Make the frosting. In a large bowl, using a hand mixer, cream butter, sugar, honey, and cinnamon until smooth and creamy. This may also be done in a stand mixer. Taste the frosting to see if it is sweet enough. I ended up using almost two cups of sugar to get the taste I wanted. Spread the frosting over the top of the cake. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Joanne Eats Well With Others
- Prep Time: 20 minutes
- Cook Time: 45 minutes