Zucchini Sheet Cake + Chocolate Malt Frosting

Cake Method:
Start by grating your zucchini on the finest setting- about 1 medium zucchini or 2 small zucchini.

Preheat oven to 350°F (180°C ) 

In a large bowl add flour, buttermilk powder, baking soda and powder, salt and brown sugar. Mix with a whisk till combined. In a medium bowl whisk together, melted butter, oil, eggs, yogurt and vanilla. Make a well in the dry ingredients and add the wet ingredients. Mix together using a spatula as to not overmix the batter. When it just comes together, some flour ribbons, add in the grated zucchini. Mix well till combined. Line a 9x13 pan with parchment paper and spray with oil. Add cake batter to your pan and bake at 350°F (180°C ) for 20-25 minutes or till an inserted toothpick comes out with wet crumbs. Let cool in the fridge completely before you frost.


Frosting Method:
To a large bowl add room temp butter and cream using a hand mixer till smooth. Add in the powdered sugar, salt and malt powder. Cream again till smooth. Add in the cocoa powder, vanilla and heavy cream. Whisk together till light and fluffy. 

Frost cake once cooled. Serve with vanilla ice cream and enjoy!