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Zucchini Layer Cake with Tangy Buttercream Frosting

Chowhound
  • minutes
  • Serves 1

INGREDIENTS

14 oz

Zucchini

4

Eggs, large

1 1/2 tsp

Baking powder

1 tsp

Baking soda

1 cup

Brown sugar, packed dark

3 cups

Cake flour, bleached

1 1/2 tsp

Cinnamon, ground

1 cup

Granulated sugar

1/2 tsp

Nutmeg, freshly ground

1 3/4 cups

Powdered sugar

3/4 tsp

Salt, fine

5 tsp

Vanilla

1 cup

Vegetable oil

8 oz

pecans

1

Butter, Unsalted

4 sticks

Butter, unsalted

1 cup

Whole-milk greek yogurt, plain