Zucchini "Ice Cream" Yogurt Sanwiches
 
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt (sounds like a lot, but you want it all)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 3 large eggs
  • 1¾ cups granulated sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2½ cups grated zucchini
  • 18 ounces of your choice of frozen yogurt- you may use refrigerated yogurt if you would like
Instructions
  1. Preheat the oven to 350° F. Spray 2 8x8 pans with cooking spray then place parchment paper in the pan pressing so it sticks well to the bottom and sides.
  2. Whisk the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In an electric mixer fitted with the paddle attachment, beat the eggs, sugar and olive oil together on medium speed until light and fluffy, about 3 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl as needed. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch to medium speed and mix for 30 seconds. Mix in the zucchini until completely incorporated.
  3. Pour the batter into the prepared pans, smoothing the top with a spatula. Bake the cakes for 40 to 45 minutes or until a tester inserted in the cakes comes out clean and the cakes have begun to pull away from the sides of the pans. Once the pans are cool, place them in the freezer for 15-30 minutes. Meanwhile, take out your frozen yogurt and allow it to come to room temperature so it evenly spreads.
  4. Remove one pan and spread the yogurt on top of the zucchini cake. You can do as much or as little yogurt as you prefer. Place the pan back in the freeze for an hour. Now remove both pans and pull out the second zucchini cake from the pan using the parchment paper to help you get it out. Invert it on top of the yogurt layer and press down slightly. Wrap the whole pan with plastic wrap and freezer overnight. You can either cut out your 'sandwiches' in the pan itself or remove the whole zucchini cake from the pan using the parchment paper and cut out your sandwiches.( That is what I did)
  5. Store in ziploc freezer bags for up to 2 week- if that last that long.
Notes
cake recipe courtesy of The Moveable Feasts
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/08/20/zucchini-ice-cream-yogurt-sandwiches/