Lemon Glazed Zucchini Olive Oil Cake
Filed under: Recipes
By Chef David Lebovitz
We feel you- saying goodbye to summer and its beautiful bounty is tough. So sweeten up the last dance and turn your vegetables into dessert.
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- ⅓ cup granulated sugar
- 1 cup confectioner’s sugar
Zucchini Olive Oil Cake:
- 1 cup almonds, walnuts, or pistachios, toasted
- 2 ½ cups zucchini, grated
- 1 cup AP flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ginger powder
- 3 each eggs, room temperature
- 1 ¾ cup sugar
- 1 cup extra virgin olive oil
- 2 tsp vanilla extract
For the Lemon Glaze:
- In a small mixing bowl, combine lemon juice, granulated sugar, and confectioner’s sugar.
- Whisk until fully combined. Reserve.
For the Zucchini Olive Oil Cake:
- Preheat oven to 350℉. Grease a bundt pan with butter and dust bottom and all sides with flour. Tap out the excess.
- Chop the toasted nuts into small pieces by hand or in a food processor. Reserve.
- Grate zucchini, and set aside.
- In a medium mixing bowl, sift together the AP flour, baking powder, baking soda, sea salt, ground cinnamon, and ginger powder. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed. Once light in color and fluffy, scrape down the sides with a spatula. Add the vanilla extract.
- Stir in the dry ingredients, being sure to scrape down the sides and fully incorporate. Beat on medium speed for 30 seconds.
- Fold in chopped nuts and grated zucchini.
- Transfer the batter into prepared pan. Gently tap the pan on the counter to even out the surface.
- Bake for 45-50 minutes. A toothpick inserted into the center should come out clean.
- Allow the cake to cool for 10-15 minutes. Transfer to a wire rack, and glaze the top with lemon glaze. Allow to cool completely.