From: Jenn@eatcakefordinner
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/4 tsp. cinnamon
pinch of nutmeg
2 eggs, lightly beaten
3/4 c. packed light brown sugar
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla
1 1/2 c. shredded zucchini, peeled or unpeeled
Honey Buttercream
1/2 c. unsalted butter, softened
pinch of salt
1 1/2 tsp. vanilla
2 Tbl. honey
2 - 3 Tbl. sour cream
2 c. powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In a separate medium bowl, whisk together the eggs, brown sugar, sugar, oil, vanilla and shredded zucchini. Add wet ingredients to dry ingredients and stir together until just combined. Pour into a 9x13-inch baking pan that has been sprayed with cooking spray. Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with frosting.
For the Honey Buttercream: Add butter, salt, vanilla and honey to a medium bowl and using a hand mixer, mix until combined. Add one cup of powdered sugar and mix until smooth. Add two Tablespoons of sour cream and remaining one cup of powdered sugar and mix until smooth and creamy. If mixture is a little too thick, add one more Tablespoon of sour cream. Spread over cooled cake. Serve. Store leftover cake in the refrigerator.
Jenn's Notes: Don't pack the zucchini into the measuring cup.