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A Taste of Tradition: Discovering Zucchini Cake at Grill 23 & Bar
A city’s long-standing institutions offer a unique insight into its character. In Boston, Grill 23 & Bar, located in the historic Salada Tea Building on the corner of Berkeley and Stuart, stands as a premier example of the classic American steakhouse. The choice of location is foundational to its identity; the building’s grand, two-story dining room, with its marble columns and mahogany accents, provides a sense of established gravitas that cannot be manufactured.
The atmosphere is one of controlled energy. The acoustics of the large room absorb conversations, creating a steady, confident hum rather than disruptive noise. The operation runs with a visible precision, from the hosts managing the flow of guests to the white-jacketed servers moving with purpose.
The menu is a canon of steakhouse classics. While prime, dry-aged beef is the clear centerpiece, an establishment’s quality can often be measured by its attention to the details—specifically, the side dishes. It was this principle that led me to order the Zucchini Cake.
The dish that arrived was not a rustic scoop but a perfectly formed, round cake, pan-seared to a uniform, deep-golden crust. The execution was immediately apparent. The exterior, crisp from the sear, gave way to a creamy, savory interior. The texture was not loose or watery, but expertly bound, with finely grated zucchini suspended in a base that suggested the richness of parmesan and egg. The flavor was nuanced: the sweetness of the zucchini was balanced by a distinct savory depth, and the nuttiness of the Maillard crust provided a final layer. It was a simple concept, elevated by flawless technique.
This level of execution on a seemingly minor dish prompted a question about the restaurant’s origin. I learned that Grill 23 & Bar opened in 1983 with the specific goal of becoming Boston’s first truly premier, independent steakhouse. At a time when the genre was largely defined by national chains, the founders focused on establishing a distinctly Bostonian institution built on in-house quality control and an unwavering commitment to high standards.
The connection between this history and the dish became clear. The Zucchini Cake was not an anomaly; it was a direct expression of the restaurant’s foundational philosophy. A kitchen that has maintained its status for nearly four decades does so by applying the same rigorous standards to every item on its menu. The precision required to make a side dish memorable is the same precision applied to aging and cooking a prime steak.
A visit to Grill 23 & Bar demonstrates that being a “classic” is not a passive state achieved through age. It is the result of a deliberate, sustained, and precise commitment to excellence, a story that can be understood just as well from a side of zucchini as from a center-cut filet.
A Celebration of Classic Americana: Crafting Your Own Moist Zucchini Cake
To capture the elegant, vibrant essence of Grill 23 & Bar’s celebrated Zucchini Cake in your own kitchen, begin with fresh zucchini and a classic spice blend, and a touch of timeless American inspiration. This culinary journey celebrates the beautiful transformation of a humble vegetable into a dessert that is both sophisticated and deeply comforting, much like the thoughtful, classic ethos at Grill 23 & Bar.
Embarking on this endeavor is a lesson in appreciating the inherent moisture of grated zucchini and the complex warmth of classic spices. Focus on creating a cake that is incredibly tender and flavorful, with a frosting that is rich and tangy. Start by selecting good quality zucchini, flour, sugar, and your favorite spices like cinnamon and nutmeg, the essential components of this delightful cake.
Consider incorporating elements that reflect Grill 23 & Bar’s focus on highlighting the best of classic, soulful flavors. Begin by grating your zucchini and squeezing out a little of the excess moisture, but not too much—the key is to let it provide that essential tenderness. Combine your dry ingredients (flour, baking soda, salt, and spices) and your wet ingredients (eggs, sugar, oil, and vanilla extract) separately before mixing them gently. Fold in the grated zucchini. The batter will be surprisingly moist, but that’s what makes the finished cake so tender. For the frosting, a simple combination of cream cheese, butter, powdered sugar, and a touch of vanilla extract is all you need to create a rich, tangy topping that perfectly complements the spiced cake.
Pay close attention to not overmixing your batter this is crucial for a tender crumb. The goal is a cake that has a beautiful, golden-brown crust and a moist, flavorful interior. Bake in a preheated oven until a toothpick inserted into the center comes out clean. The inviting aroma of baking spices and a classic American dessert will be a testament to the simple yet profound transformation of a humble dish.
As you prepare this vibrant dessert, you’ll appreciate the ease and satisfaction of creating something both delicious and elegantly authentic. It’s a celebration of classic flavors, simple preparation, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of Grill 23 & Bar.
Chef’s Notes: Moist Garden Zucchini Cake
- Don’t overmix the batter – Stir gently once wet meets dry to preserve a tender crumb.
- Use parchment for easy release – Greasing and lining the pan prevents sticking and ensures clean slices.
- Brown butter properly – Watch for amber specks and a nutty aroma—this deepens the frosting’s flavor.
- Cool cake fully before frosting – Warm cake will melt the frosting and ruin texture.
- Sift confectioners’ sugar – This guarantees a silky, lump-free finish.
- Add citrus zest for brightness – Lemon or orange zest lifts the spice and complements the zucchini.
- Top with toasted nuts – Pecans or walnuts add crunch and contrast.
- Serve warm for indulgence – Pair with whipped cream or vanilla ice cream for a cozy dessert.
- Store slices individually – Wrap for grab-and-go treats or freeze for up to 2 months.
- Fold in extra veggies – Shredded carrot or apple adds moisture and flavor without altering bake time.
Moist Garden Zucchini Cake
Get ready to celebrate your veggie harvest with this show-stopping zucchini cake! Imagine tender shreds of fresh garden squash woven into a spiced batter, baked to golden perfection, then crowned with a dreamy brown butter–cream cheese swirl. I’m telling you, the aroma of nutty browned butter and warming cinnamon will have you dancing in the kitchen. Perfect for family gatherings or a lazy weekend treat—this easy recipe is pure delight from first bite to last forkful!
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Ingredients
- Cake Batter
¾ cup + 2 Tbsp all-purpose flour spooned and leveled for lightness
2/3 tsp baking powder to lift the crumb
¼ tsp baking soda for tender structure
Pinch of fine sea salt to sharpen flavors
2/3 tsp ground cinnamon for warmth
½ tsp freshly grated nutmeg for aromatic depth
3 Tbsp neutral oil canola or avocado plus 1 tsp
6 Tbsp lightly packed brown sugar for molasses notes
3 Tbsp granulated sugar for balanced sweetness
1/3 cup unsweetened applesauce at room temperature
1 large egg + 1 yolk beaten lightly
1 tsp pure vanilla extract for floral aroma
Heaping ½ cup freshly shredded zucchini no need to squeeze dry
- Brown Butter Cream Cheese Frosting
1 Tbsp unsalted butter cut into slices for even browning
3 oz full-fat cream cheese softened completely
¾ cup + 2 Tbsp confectioners’ sugar sifted for smoothness
⅓ tsp pure vanilla extract for flavor lift
Pinch of fine salt to tame sweetness
- Alternative Ingredients
Canola oil: swap with avocado oil or melted refined coconut oil replaces neutral oil
Applesauce: use mashed banana or plain yogurt replaces applesauce
Eggs: use flax “eggs” 1 Tbsp ground flax + 3 Tbsp water each for vegan option
All-purpose flour: gluten-free baking blend replaces flour
Cream cheese: vegan cream cheese replaces full-fat cream cheese
Butter: vegan spread replaces unsalted butter
Brown sugar: coconut sugar replaces brown sugar
Confectioners’ sugar: powdered erythritol replaces confectioners’ sugar
Zucchini: grated carrots replaces zucchini for color variation
Nutmeg: ground cardamom replaces nutmeg for flavor twist
Directions
- Oven Prep – Preheat Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf or small 8×8-inch pan and line with parchment for easy release. Allow the oven to fully heat for at least 5 minutes (≈5 min).
- Dry Mix – Whisk Base: In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed. This aerates and blends spices thoroughly (≈3 min). Optionally, sift the mixture for an extra-fine crumb.
- Wet Mix – Combine Liquids: In another bowl, beat oil, brown sugar, granulated sugar, applesauce, eggs, and vanilla at medium speed until smooth. This prevents sugar pockets and ensures an even crumb (≈2 min). Scrape down sides for uniform texture.
- Batter Assembly – Fold Stir: Pour wet ingredients into dry, stirring gently with a spatula until just moistened. Then fold in shredded zucchini until streaks disappear. Overmixing can toughen the cake, so stop once combined (≈1 min).
- Bake Shield – Baking Stage: Transfer batter to the prepared pan and tap gently to level. Bake on center rack for 38–42 minutes, or until a toothpick emerges clean. At 25 minutes, loosely tent with foil if edges brown too quickly (≈40 min).
- Cool Cake – Resting Phase: Remove pan and set on a wire rack. Let it cool fully, about 45–60 minutes, before frosting to prevent slide (≈60 min).
- Brown Butter – Flavor Base: While the cake cools, melt butter in a light pan over medium heat, stirring constantly until amber specks appear and aroma turns nutty (5–7 min). Immediately pour into a cool bowl and chill for 30 minutes until solidified (≈30 min).
- Frosting Prep – Beat Blend: Using a hand mixer, whip chilled brown butter until silky (≈1 min), then add cream cheese and blend until smooth (≈1 min). Gradually add confectioners’ sugar, vanilla, and salt, beating low 30 sec then high 2 min for pillow-y texture.
- Finish Serve – Assembly: Spread frosting evenly over the cooled cake. Slice into four generous pieces and serve. Leftovers keep refrigerated up to 5 days. Optionally, top with toasted nuts or a dusting of cinnamon before serving.
Equipment
- hand mixer
- spatula set
- casserole dish
- box grater
- measuring cups and spoons
- mixing bowls
Notes
- For a lighter crumb, be careful not to overmix once wet and dry ingredients meet. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Add chopped toasted pecans or a swirl of lemon zest to brighten flavors. To use up more veggies, fold in a handful of shredded carrot or finely chopped apple without changing bake time. Store slices individually wrapped for quick grab-and-go treats.
Nutrition Facts
- Serving Size: 1g
- Calories: 430kcal
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 320mg
- Potassium: 200mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 70mg
- Iron: 1mg
FAQs: Moist Garden Zucchini Cake
Can I make this zucchini cake ahead of time?
Absolutely! The flavors deepen after a day in the fridge, making it even better. At Grill 23 u0026amp; Bar, many desserts are prepped a day ahead for optimal flavor and texture. You’ll find that this method helps your zucchini cake rival those served at Grill 23 u0026amp; Bar.
Can I use zucchini without peeling?
Absolutely. The peel adds color and texture—just wash well before shredding.
Do I need to squeeze the moisture out of the zucchini?
No need! The natural moisture helps create the cake’s soft crumb. That balance of moisture is something the pastry chefs at Grill 23 u0026amp; Bar carefully manage. It’s part of why this cake ends up just as luscious as those served at Grill 23 u0026amp; Bar.
Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Is there a way to make this frosting less sweet?
You can reduce the confectioners’ sugar slightly or add a touch more cream cheese or salt. Grill 23 u0026amp; Bar’s pastry team often tweaks frostings for balance rather than overpowering sweetness. A similar adjustment will help your frosting taste like something from Grill 23 u0026amp; Bar.
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