Zucchini Olive Oil Cake with Lemon Glaze
adapted from Dolce Italiano by Gina DePalma

Ingredients

For the cake:

  • 2 cups (240 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup (306 g) granulated sugar
  • 1 cup (237 mil) extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (438 g) grated zucchini (about 2 small zucchini)
  • 1 cup (75 g) chopped pecans, toasted

For the glaze:

  • 1/4 cup (59 mil) fresh squeezed lemon juice
  • 1/3 cup (58 g) granulated sugar
  • 1 cup (130 g) confectioners sugar

Directions

  1. Position the rack in the center of the oven and preheat to 350 F. Lightly grease a 10-cup Bundt pan with butter or nonstick cooking spray.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Set aside.
  3. In the bowl of the stand mixer, beat the eggs, sugar, and olive oil together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, and beat in the vanilla extract.
  4. Add the dry ingredients all at once and mix on low speed until thoroughly combined, then increase speed to medium and mix for 30 seconds. Mix in the zucchini and pecan pieces.
  5. Pour the batter into the prepared Bundt pan, smooth the top with a spatula and bake for 45 to 50 minutes, or until a cake tester comes out clean. Rotate the cake halfway through baking to ensure even browning.
  6. Make the glaze while the cake is baking. In a medium bowl, whisk together the lemon juice and granulated sugar until combined. Then, whisk in the confectioners sugar until the glaze is smooth.
  7. Remove the baked cake from the oven and allow to cool in the pan on a wire rack for 10 minutes. Place the wire rack over a piece of wax paper and flip the cake onto the rack. Using a pastry brush, brush the glaze all over the hot cake. Allow the cake to cool and the glaze to dry completely before serving.
  8. Store cake in a covered cake saver or covered with plastic wrap and consume within 2 days.

Serves 12.

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URL to article: https://stickygooeycreamychewy.com/2011/06/12/zucchini-olive-oil-cake-with-crunchy-lemon-glaze-recipe/