Cake:
2/3 cup (133 g) granulated sugar
2 cups (256 g) bleached cake flour
2 tsp baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
2/3 cup whole milk, room temperature
2 eggs, room temperature
1 teaspoon vanilla
1 cup shredded zucchini or yellow squash
Frosting:
1 stick unsalted butter, room temperature
1 cup powdered sugar
1/4 cup cocoa powder
Pinch salt
2 tablespoons milk
1 teaspoon vanilla
Make the cake:
Heat oven to 350. Spray a 9 by 13 baking dish with cooking spray.
Combine sugar, flour, baking powder, and salt in mixing bowl with paddle attachment. Mix on low speed to combine. With mixer running, drop butter in a tablespoon at a time.
Whisk the milk, eggs, and vanilla together in a spouted measuring cup. With the mixer on low, slowly pour half the milk mixture into the flour mixture. Increase speed to medium high and beat 1 minute. Scrape down the bowl and paddle. Return to low speed and add the remaining milk mixture. Increase speed to medium high for 20 seconds. Fold in the shredded zucchini by hand.
Scrape the batter into the pan and spread even with a spatula. Bake at 350 for 15 to 20 minutes until firm to the touch in the center. Cool completely on a wire rack.
Make the frosting:
In the cleaned mixer bowl with paddle attachment, beat the butter, powdered sugar, cocoa powder, and salt on medium high speed until light and fluffy, 4 to 5 minutes, stopping to scrape the bowl halfway through. Scrape the bowl and paddle again, and add the milk and vanilla. Slowly increase speed back to medium high and beat until smooth. Spread on the cooled cake.
Cut into 12 slices and serve. Store the cake covered at room temperature.
Comments