White Zucchini Cake
I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course. The moisture and delicate flavor in zucchini always make cake amazingly moist!!
I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course. The moisture and delicate flavor in zucchini always make cake amazingly moist!!
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 tsp. vanilla
- 3 large egg whites (room temperature)
- 1/2 cup (1 stick 113g) unsalted butter (room temperature )
- 2/3 cup (133g) granulated sugar
- 2 cup (256g) all purpose flour (sifted)
- 2 tbsp. cornstarch
- 3 tsp. baking powder
- 2/3 cup (164g) whole milk
- 1 cup finely shredded zucchini
- 1/2 cup (1 stick 113g) unsalted butter (room temperature)
- 1/4 cup (32g) cocoa powder
- 2 cups (256g) powdered sugar
- 2 tbsp. heavy cream
- pinch of table salt
- Carbohydrate 1.56790645535715 g
- Cholesterol 1.22499999751467 mg
- Fat 0.270040416119894 g
- Fiber 0.000552083333333333 g
- Protein 1.01438812294339 g
- Saturated Fat 0.167924166326176 g
- Serving Size 1 1 people (31g)
- Sodium 32.2280416014267 mg
- Sugar 1.56735437202382 g
- Trans Fat 0.0140676666387066 g
- Calories 15 calories
Step-by-step
- Ingredients : 1/2 tsp. vanilla extract, 1/4 tsp. salt, 1 tsp. vanilla, 3 large egg whites (room temperature), 1/2 cup (1 stick 113g) unsalted butter (room temperature ), 2/3 cup (133g) granulated sugar, 2 cup (256g) all purpose flour (sifted), 2 tbsp. cornstarch, 3 tsp. baking powder, 2/3 cup (164g) whole milk, 1 cup finely shredded zucchini, 1/2 cup (1 stick 113g) unsalted butter (room temperature), 1/4 cup (32g) cocoa powder, 2 cups (256g) powdered sugar, 2 tbsp. heavy cream, pinch of table salt
Bakers frequently add shredded vegetables directly to batter without draining excess liquid, which results in a dense crumb that fails to rise properly during baking. Using summer squash successfully requires understanding how moisture behaves inside a tender crumb structure while retaining enough hydration to keep the interior soft for days. Careful preparation safeguards the delicate crumb while pairing effectively with rich cocoa toppings.
- Shred the zucchini using the fine grating disc of a box grater, then press the shreds firmly inside a clean linen towel to extract surplus water before incorporating them into the batter.
- Wrap unglazed baked layers tightly in double layers of plastic wrap and freeze them for up to two months without losing structural integrity.
- Thaw frozen layers overnight in the refrigerator before applying room-temperature chocolate frosting to prevent the dairy fats from separating or sliding off cold surfaces.
- Adjust dry ingredients proportionally when scaling quantities up or down to maintain the correct ratio between chemical leaveners and flour weight.
Properly cooled components assemble quickly into a stable dessert that holds its texture across multiple days of storage. Standard mixing bowls and basic baking pans are all that is required to achieve professional results.
