Carolyn’s Tips for Success
Squeeze the zucchini very dry so the cake isn’t mushy. You can do this with your hands, squeezing it in your palm and pressing it out in the sieve, or you can wrap it a tea towel and twist it.
Make sure the butter is properly softened! I find I sometimes have to give it a quick 10-second zap in the microwave, because room temperature is not always soft enough. It will beat more smoothly if it’s properly softened (but not melted), and become fluffier when you add the sweetener.
Don’t skip the grated lemon zest in either the cake or the frosting, as it gives the best flavor. You can also add some lemon extract to the cake, if you want more lemon flavor.
The frosting makes enough for the top of each layer and a thin “crumb coat” on the sides. If you want a fully frosted cake, I recommend increasing the frosting by about 30%. This will change the nutritional content.
