Olive oil cake is the rich but subtle dessert you've been looking for! You're friends and family will love it as a special treat after family dinner or even to bring to a potluck!
Adapted from bhg.com
cups coarsely shredded unpeeled zucchini
cups granulated sugar
cup Arbequina olive oil or other extra-virgin olive oil
cup unsweetened vanilla almond milk
cups cake flour
teaspoons baking powder
package cream cheese frosting
Fresh figs and olive leaves, optional
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.