• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

• 1/2 stick unsalted butter, melted, plus room-temperature butter for pan
• 1 1/2 cups almond flour (spooned and leveled)
• 1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
• 1 1/4 teaspoons gluten-free baking powder
• 1/4 teaspoon fine salt
• 3 large eggs, room temperature
• 1/2 cup packed light-brown sugar
• 1 tablespoon pure vanilla extract
• 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
• 5 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 8 ounces cream cheese, room temperature
• 1/3 cup confectioners' sugar

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