Saveur

Photo: Arthur Meehan

SERVES 8

This cake is a North Fork Valley favorite in zucchini season.

2 medium zucchini, trimmed and 
   grated on large holes of box grater
9 tbsp. butter, at room temperature
2 3/4 cups flour
1/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1/2 cup corn oil
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/4 cup confectioners' sugar

1. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

2. Preheat oven to 325º. Butter a deep 9" cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

3. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

4. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

This article was first published in Saveur in Issue #52