Recipes and Cooking Zucchini-Olive Oil Cake 5.0 (1) For making desserts, Theo recommends using a mild extra-virgin olive oil, like her Arbequina. Its subtle flavor complements the more delicate vanilla in this Zucchini- Olive Oil Cake. By Theo Stephan Theo Stephan Theo Stephan is a cookbook author, food writer, recipe developer, and extra virgin olive oil sommelier. She is known for her Californian and Greek recipes, with an added EVOO twist. Theo has two cookbooks, her first being Opa! Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life, and Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living. In addition to her many accomplishments, Theo is also an Extra Virgin Olive Oil Sommelier and the founder of, Global Gardens, which specializes in the production of organic Extra Virgin Olive Oil. Theo attended Antioch University in Yellow Springs, Ohio, where she gained her Bachelor of Arts degree in Communications. Learn about BHG's Editorial Process Updated on June 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 30 mins Total Time: 2 hrs Servings: 16 Jump to Nutrition Facts Ingredients 2 ½ cup coarsely shredded unpeeled zucchini (1 large) 2 ⅓ cup granulated sugar ¾ cup Arbequina olive oil or other extra-virgin olive oil 4 eggs ⅔ cup unsweetened vanilla almond milk 2 teaspoon vanilla 4 cup cake flour 2 ½ teaspoon baking powder 1 teaspoon salt 1 recipe Cream Cheese Frosting Fresh figs and olive leaves (optional) Cream Cheese Frosting 4 ounce cream cheese, softened 2 tablespoon butter, softened 2 tablespoon extra-virgin olive oil 1 teaspoon vanilla 3 cup powdered sugar Directions Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels. In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 tsp. kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves. Cream Cheese Frosting In bowl beat the cream cheese, butter, extra-virgin olive oil, and vanilla on medium speed until light and fluffy. Gradually beat in powdered sugar until spreading consistency. Makes about 2 cups frosting. Rate it Print Nutrition Facts (per serving) 492 Calories 17g Fat 80g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 492 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 57mg 19% Sodium 284mg 12% Total Carbohydrate 80g 29% Total Sugars 52g Protein 5g Vitamin C 3.2mg 16% Calcium 84mg 6% Iron 3mg 17% Potassium 119mg 3% Folate, total 74.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.