Zucchini and Hazelnut Cake with Brown Butter Frosting

Prep Time

mins

Cook Time

mins

Servings

Equipment

Ingredients

Cake:

2 cups flour
1/3 cup hazelnut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs room temperature
3/4 cup sugar
1/4 cup dark brown sugar
1/2 cup olive oil
1/3 cup orange juice
1 1/4 cup shredded zucchini wrung dry to remove excess moisture

Frosting:

2 sticks butter browned
1 lb powdered sugar sifted
1 tsp vanilla extract
1/2 tsp salt
2 tbsp milk

Instructions

1. Getting Started

In a small saucepan over medium heat, bring butter to a simmer, stirring occasionally. Let cook until butter foams, then brown bits form, about 5-7 minutes. Remove from heat and let come to room temperature (2-3 hours, depending on how warm the room is) in order to properly use for.

2. Frosting:

When butter is the correct temperature, add to the bowl of a stand mixer with whisk attachment. Add butter and whisk until aerated, about 2 minutes. Add vanilla extract and slowly add powdered sugar and salt. Lastly, add milk and beat just until combined. If piping frosting, transfer to a piping bag with desired tip.

3. Cake:

Preheat an oven to 350 degrees. In the bowl of a stand mixer with paddle attachment, add eggs and sugar, beating to combine. Pour in olive oil and orange juice and combine. In a separate bowl add both flours, baking powder, baking soda, salt and cinnamon. Stir to combine, then slowly add to mixer on medium speed, just until combined. Fold in zucchini.
Grease an 8x8 pan with butter and flour (or baking spray) and pour batter in, smoothing to an even layer. Bake for 30-35 minutes. Let cool completely and top with frosting.

‍

Bread

Zucchini and Hazelnut Cake with Brown Butter Frosting

Prep Time

mins

Cook Time

mins

Servings

Skip to Recipe

Zucchini and Hazelnut Cake with Brown Butter Frosting

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Cake:

2 cups flour
1/3 cup hazelnut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs room temperature
3/4 cup sugar
1/4 cup dark brown sugar
1/2 cup olive oil
1/3 cup orange juice
1 1/4 cup shredded zucchini wrung dry to remove excess moisture

Frosting:

2 sticks butter browned
1 lb powdered sugar sifted
1 tsp vanilla extract
1/2 tsp salt
2 tbsp milk

Intstructions

1. Getting Started

In a small saucepan over medium heat, bring butter to a simmer, stirring occasionally. Let cook until butter foams, then brown bits form, about 5-7 minutes. Remove from heat and let come to room temperature (2-3 hours, depending on how warm the room is) in order to properly use for.

2. Frosting:

When butter is the correct temperature, add to the bowl of a stand mixer with whisk attachment. Add butter and whisk until aerated, about 2 minutes. Add vanilla extract and slowly add powdered sugar and salt. Lastly, add milk and beat just until combined. If piping frosting, transfer to a piping bag with desired tip.

3. Cake:

Preheat an oven to 350 degrees. In the bowl of a stand mixer with paddle attachment, add eggs and sugar, beating to combine. Pour in olive oil and orange juice and combine. In a separate bowl add both flours, baking powder, baking soda, salt and cinnamon. Stir to combine, then slowly add to mixer on medium speed, just until combined. Fold in zucchini.
Grease an 8x8 pan with butter and flour (or baking spray) and pour batter in, smoothing to an even layer. Bake for 30-35 minutes. Let cool completely and top with frosting.

‍

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

Get to know me

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Assembly:

Mix coffee and Kahlua in a shallow dish.
Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!