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If there are no zucchinis in your part of the area for reasons that they don't grow where you live, but gourd (upo or condol; Philippines, SE Asia, India, ), papaya and chayote/sayote does-substitute it with the latter ingredients. Make sure not to include the seeds.
If you have no olive oil for the same reason that it's not produced where you live, use any neutral cooking oil that is readily available.
You will not be able to call it "zucchini olive oil cake" (Duh.).
No almond milk? Substitute with soy milk, evaporated milk or 2% pasteurized milk.
If using evaporated milk, add 1 tablespoon of water in the measuring cup before adding the evaporated milk to make 2/3 cup.
2 1/2 cups shredded unpeeled zucchini (substitute upo or condol, seeded)
2 1/3 cups granulated sugar
3/4 cup olive oil
2/3 cup unsweetened vanilla almond milk
2 teaspoons vanilla
4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 recipes Cream Cheese Frosting
1. Preheat oven to 350° F. Grease and flour three 8" round baking pans; otherwise, use parchment paper. Set aside. Spread shredded zucchini on a clean kitchen towel or paper towel to remove the sap of this vegetable.
2. In a large mixing bowl, whisk together sugar and oil. Add eggs, almond milk and vanilla; whisk to combine. Add flour, baking powder, and salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until bamboo skewer inserted all the way to the bottom comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
Cream Cheese Frosting
1 8 oz cream cheese, softened
4 tablespoons butter, softened
4 tablespoons olive oil
2 teaspoon vanilla
6 cups powdered sugar
1. In bowl beat the cream cheese, butter, extra-virgin olive oil, and vanilla on medium speed until light and fluffy.
2.Gradually beat in powdered sugar until spreading consistency. Makes about 2 cups frosting.