A Recipe from Coco Et Sel

Zucchini Cakes with French Buttercream

Served at the official Travay launch party, these decadent zucchini cakes were an instant crowd-pleaser. Our dear friend, Danielle Michaan—mother of twins, culinary creative, and owner of Coco Et Sel—kindly shared her recipe with us.

Enjoy! xx

Sourdough Brown Butter Zucchini Cake

2 cups all-purpose flour

1 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons baking powder

3/4 teaspoons baking soda

3 eggs, at room temperature

3/4 cup unsalted butter, browned and cooled to room temperature

1/2 cup avocado oil

1/2 cup sourdough discard

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 teaspoons vanilla extract

2 cups shredded zucchini

Brown Sugar Swiss Buttercream

6 egg whites

1/2 cup + 1 tbsp granulated sugar

1/2 cup light brown sugar

1 1/2 cups unsalted butter, at room temperature

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

pinch of salt

Directions for Cake

Preheat the oven to 350°. Grease eight non-stick mini loaf pans. Brown the butter: Melt the butter in a medium saucepan over medium-high heat. The butter will crackle and start to foam slightly. Stir until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat-proof bowl, making sure to collect all the brown bits. Allow to cool to room temperature. In a medium bowl, sift together the flour, baking soda, salt, and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter, oil, sugars; beat until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time; beat until combined. Add the sourdough and vanilla and mix again. With the mixer on low, or with your spatula, mix in the flour. Fold in the zucchini. Evenly distribute the batter between the pans and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean.

Allow to cool in the pan for 10-15 minutes and then transfer to a cooling rack to cool completely.

Directions for Buttercream

Place the egg whites, granulated and light brown sugar into the bowl of a stand mixer. Whisk by hand to combine. Place the bowl over a saucepan of barely simmering water set on medium-low heat. Do not let the bottom of the bowl touch the water. Heat, whisking often, until the mixture reaches a temperature of 160° F on a candy thermometer. The sugar should be completely dissolved and the mixture hot to the touch. Once at temperature, remove the bowl from the heat and set it on the base of a stand mixer fitted with the whisk attachment.

Whisk, on medium-high speed, for 8 to 10 minutes, until thick and glossy. Switch to the paddle attachment. Add in the butter, a tablespoon at a time, until it is all incorporated. Add in the vanilla bean extract, cinnamon, and salt. Increase the mixer speed to high and continue to beat until the buttercream is thick and silky smooth and velvety, 5 more minutes. Set the buttercream aside for assembly.

Notes:

To make this without sourdough, increase the flour to 2.5 cups.

Try these other options:

One 9 x 13 sheet cake. Bake for 35-40 minutes OR Two 8 or 9 inch round pans. Bake for 30- 35 minutes.