This was a recipe that in found after it was shared a few times on Facebook and finally decided that it was worth making. We still had some zucchini in the freezer from the previous year that needed to be used. This seemed to be as good of a recipe as any. You can read the original post here.
I did not make any changes to the recipe other than I used two 9″ round pans instead of 8″. That resulted in the layers being thinner. I thought it might actually result in the cakes cooking faster but alas, no, it did not. Probably due to my oven issues (yes, they are still ongoing). I started it at 30 minutes (5 less than the low end of the recommended time) and wound up taking them out after 43 minutes (3 over the high end of the recommended time) and I probably could have still kept them in as the middle just wasn’t quite done. But the edges were and as it stands now, the edges are a little crunchy. Not quite cake like.
Also, due to the slightly larger size of the cakes there is more surface area for the buttercream to cover so mine is not quite as thick as it is in the picture on the original post but I believe it works just fine. Speaking of the buttercream, with the addition of the lemon juice (which was actually right about the juice of one lemon) it didn’t feel like the buttercream was very thick. Not super liquidy, but it was almost like there was too much liquid added. Now that I think about it, I would recommend either not adding as much lemon juice (put it in a little at a time until you are satisfied with the consistency) or add some more powdered sugar to thicken it up.
Overall, this is a good “summery” type dish that has light flavors and texture.