There comes a certain point every summer when the amount of zucchini you seem to constantly have on hand far outweighs you desire for zucchini. You’ve grilled it, you’ve shaved it into a raw summer salad, you’ve sautéed it, folded it into pasta, stuffed it, and zoodled it—at this point, when it feels like you’ve exhausted all appetizing zucchini options, it’s high time you enter dessert territory and make a zucchini cake. Luckily, we’ve crafted the perfect, no-fuss recipe for a classic, vanilla zucchini cake for just that purpose. Though flecked with specks of pale green, you’d never guess vegetables were hiding in this incredibly tender sheet cake. The recipe calls for 3 cups of the grated green veggie, which is roughly one large or two smaller zucchini—no need to peel them, just be sure to wash the zucchini thoroughly before grating. Because zucchini is serving as the primary source of moisture for this cake (as you’ll notice, you do not add milk, buttermilk, sour cream, etc. to the batter), there’s no need to squeeze the liquid from the grated zucchini, as some recipes for zucchini baked goods may advise. A small amount of corn starch paired with the all-purpose flour makes the cake’s crumb exceptionally soft and airy. Topped with a decadent brown butter-pecan frosting, this veggie-loaded cake feels special enough to serve as the centerpiece dessert for any occasion.