The summer harvest of zucchini will soon descend upon us, and I couldn't think of a better time to test some recipes. Here I created a light and lovely zucchini cake that is full flavor. It is so moist, so flavorful, and filled with the warm and aromatic spice of cinnamon, ginger and nutmeg. The lemon glaze compliments all all the flavors beautifully, and wakes up the taste buds from the first nibble.
The secret to all zucchini breads or cakes is that you squeeze out the excess moisture in the zucchini after grating, and prior to incorporating into the recipe.
It may seem a little unusual that olive oil is used here, but wow, I think it makes this cake a little slice of heaven on a plate. This is a wonderful little tea cake, perfect for breakfast, afternoon tea or a tasty after dinner nibble...enjoy!
INGREDIENTS:
For the cake:
- 1 cup almonds, pecans, or walnuts, toasted
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon dried ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 2 egg replacer eggs
- 1 3/4 cups sugar
- 1 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2 1/2 cups finely grated zucchini, using small grate on box grater
For the lemon glaze:
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 1 cup powdered (confectioner’s) sugar
DIRECTIONS:
1. Preheat the oven to 350ºF
2. Grease a 10 cup bundt or tube cake pan* with non-stick spray, dust with flour, then tap out any excess.
3. Pulse the nuts in a food processor until finely chopped.
4. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
5. In the bowl mix and beat the egg replace eggs, 1 3/4 cup sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
6. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
7. Stir in the chopped nuts and zucchini.
8. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
9. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup granulated sugar, and powdered sugar.
9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.