Zucchini Olive Oil Cake with Crunchy Lemon Glaze Recipe

Sunday, June 12, 2011

zucchini-cake-2

It seems like we have zucchini coming out of the woodwork these days!  Everyone has it growing like mad in their gardens and no one can use it up fast enough.  I happen to adore zucchini, but even I’ve been feeling a bit challenged trying to find some different and interesting ways to use it.   And then, I found the recipe for this cake – Zucchini Olive Oil Cake with Crunchy Lemon Glaze.   The moment I saw it, I knew I had to make it.

zucchini-cake-4

This is not your typical, dense, leaden loaf of zucchini bread, people.   No, no, no!  It is cake. Real, honest-to-goodness cake, with a moist, light and delicate crumb drenched in a lovely sweet-tart lemon glaze.  And, it is heavenly! 

It all starts with the usual cast of cake ingredients, like flour, sugar and eggs.   There are also a few special guest stars, like coarsely grated, fresh from the garden zucchini…

grated-zucchini

And, some fragrant, fruity extra-virgin olive oil.  Yes, olive oil.  In cake!

olive-oil

Let’s not forget the crunchy, yummy toasted pecans.  How could anything not be wonderful with toasted pecans?

pecans-chopped

I’ll admit it doesn’t look like much before being baked, but just wait until it comes out of the oven…

zucchini-cake-5

And it gets a nice slathering of that delightful lemon glaze.

zucchini-cake-7

WOWZA!

zucchini-cake-1

Seriously folks, this was one of the tastiest cakes I’ve ever baked – and there was no chocolate ganache or Swiss buttercream in sight.  Even Mr. “I Don’t Eat Sweets” SGCC indulged in two slices – and that’s saying something!

I have to say, I was a little leery about using extra virgin olive oil  in a cake.  I was afraid that flavor would be too assertive, but it wasn’t.  In fact, if I hadn’t known it was in there, I wouldn’t have ever guessed.   On its own, the cake has a slightly earthy, mellow quality to it, and is not overly sweet.  The lemony glaze, however, is what really gives this cake its va va voom.   A mixture of granulated and confectioner’s sugars is what supposedly gives the glaze its crunch.  Although I thought the glaze was really delicious, I have to say I didn’t find it to be particularly “crunchy”.  But, I didn’t care.  It is a luscious glaze adorning a fabulous cake.  Who could ask for more?

 

24 responses to Zucchini Olive Oil Cake with Crunchy Lemon Glaze Recipe

  1. On June 12, 2011 at 10:31pm, Ali said...

    What a beautiful cake! I wish I had a zucchini plant, because after baking with zucchini for the past year I have really grown to love it in baked goods. It really lends such a yummy flavor and moistness to them, just like in your delicious cake here. I love that the glaze gives the cake a pop of flavor, to contrast it with the zucchini and olive oil. Stunning photographs as usual Susan. :)

    • On June 12, 2011 at 11:08pm, Susan said...

      Thanks, Ali! :)

  2. On June 12, 2011 at 10:45pm, Faith Kramer said...

    Wow. Do you think this would work well as mini-bundts or cupcakes? How would you adapt to that?

    • On June 12, 2011 at 11:11pm, Susan said...

      I think it would work great in mini-bundts. You would just have to reduce the baking time accordingly. Cupcakes would probably work too, but you might lose some of the moistness.

  3. On June 13, 2011 at 5:07am, Rosa said...

    Fantastic! This cake looks so delicious and smooth.

    Cheers,

    Rosa

  4. On June 13, 2011 at 6:53am, Stacey said...

    I love this cake! I can’t wait to make it. Your blog is fantastic. My recipe box is filling up. Thanks!! Love visiting you on a regular basis…

    Stacey :-)

    • On June 13, 2011 at 10:31am, Susan said...

      Aww! Thank you, Stacey! I’m so happy that we found each other again! :)

  5. On June 13, 2011 at 7:22am, Lydia (The Perfect Pantry) said...

    I don’t know why I’ve never tried an olive oil cake, but I really need to do that, and this looks like a great recipe to start.

    • On June 13, 2011 at 10:33am, Susan said...

      I think you would love this one, Lydia. It’s rustic and elegant at the same time. And, so delicious!

  6. On June 13, 2011 at 7:28am, anh@anhsfoodblog said...

    I do not know why I haven’t tried a zucchini cake yet. This looks lovely.

    • On June 13, 2011 at 10:33am, Susan said...

      That’s what I thought. Try it! :)

  7. On June 13, 2011 at 10:53am, Andrea Meyers said...

    I love this cake (and the book)! I’ve been making it the last few summers and it’s always a hit no matter who eats it. The crunchy lemon glaze is just fantastic.

  8. On June 13, 2011 at 10:55am, Chris @ TheKeenanCookBook said...

    These are two ingredients I never thought to base a cake off of (and I’ve thought of many ingredients as an Iron Chef fan – sea urchin ice cream?). But these pictures look delicious. I’m going to have to try this so I can say I am “eating my vegetables” when I have dessert ^_~

    • On June 13, 2011 at 6:54pm, Susan said...

      Sea urchin ice cream, eh? I might actually get my husband to try that one! ;)

  9. On June 13, 2011 at 12:14pm, Helene said...

    The only dessert that I made using zucchinis is a double chocolate cake. It was so moist. Yours look so yummy with that glaze.

    • On June 13, 2011 at 6:55pm, Susan said...

      I’ve seen that, and almost made it. But, the lemon glaze won me over. :)

  10. On June 13, 2011 at 3:19pm, The Food Hunter said...

    The zucchini in our garden is out of control….this will be perfect to use it up. thanks for sharing.

  11. On June 13, 2011 at 5:15pm, Susan said...

    Yum, yum, yummie, yum, yum! Can’t wait to make this. I have zucchini coming out my ears.

  12. On June 13, 2011 at 6:30pm, Greg said...

    Great recipe. I plan to make it when I have zucchini coming out of the woodwork.

    • On June 13, 2011 at 6:56pm, Susan said...

      Lol!

  13. On June 14, 2011 at 9:37am, Yuri said...

    Looooove the ingredients in this cake! My fav carrot cake is made with olive oil, can’t wait to try this recipe. That lemon glaze looks great too :)

  14. On June 16, 2011 at 7:55am, Lorena I. said...

    Mmmmmmmmm yum…… It looks delicious!!!!! I have tons of zucchini from our garden, so I’ll give this a try as soon as i can…. maybe now lol.
    thanks for the recipe and kisses from Spain! ;)

  15. On June 25, 2011 at 11:33am, Liz said...

    I did a little tweaking and used some limoncello with the lemon juice for the glaze and I also used walnuts instead of pecans b/c I had some lying around. But an unplanned tweak – I made a mistake and added 1 1/3 cup of olive oil to the mix (I was multitasking at the time!) – but even w/ the extra oil, it tasted really good! My husband loved it too. Next time I will just use the 1 cup of oil though! Thanks Susan :)

  16. On July 19, 2011 at 9:42am, Shannon said...

    I can’t say enough about how FANTASTIC this cake was…my four-year old son and I made this together yesterday, and he loved it. I brought the leftovers to the office, and my co-workers (even the men!) wanted the recipe. I didn’t change a thing, and it was PERFECTION! Thanks as always for a great post.

2 pings to Zucchini Olive Oil Cake with Crunchy Lemon Glaze Recipe

  1. On June 13, 2011 at 5:18pm, Delicious Links + the secret to Japanese longevity! « Chef Pandita pinged...

    [...] “This was one of the tastiest cakes I’ve ever baked” says Susan about her Zucchini Olive Oil Cake with Lemon Glaze. [...]

  2. On June 27, 2012 at 7:13pm, Delicious Links + the secret to Japanese longevity! pinged...

    [...] “This was one of the tastiest cakes I’ve ever baked” says Susan about her Zucchini Olive Oil Cake with Lemon Glaze. [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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