"Summary: Lightly spiced with Biscoff (aka Speculoos or Cookie Butter), this cake is just sweet enough for dessert, or would be a great snack or breakfast cake if you were so inclined...."
INGREDIENTS
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2 sticks (8 ounces total) unsalted butter, at room temperature
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2 cups granulated sugar
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½ cup low-fat sour cream
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½ cup Cookie Butter spread (aka Biscoff or Speculoos)
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1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)