Olive Oil Zucchini Cake with Lemon Glaze

This recipe was in a recent blog by David Lebovitz.

David was formerly a pastry chef at Chez Panisse and is now resides in Paris. He writes about his life in France and has just released a new book, "Drinking French". He credits Gina DePalma, formerly the pastry chef at Babbo in New York with the original recipe for this cake and I credit them both! Perhaps you didn't know that August 8th is "Sneak some zucchini onto your neighbor's porch day". Seriously, you can check. I think if you add a copy of this recipe - or, perhaps a piece of cake, you can still be friends. Enjoy, it's yummy!

Olive Oil Zucchini Cake with Lemon Glaze

Makes 12 to 18 servings

Ingredients 1 cup almonds, pecans or walnuts, toasted 2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. Kosher salt 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground nutmeg 3 large eggs, at room temperature 1-3/4 cups sugar 1 cup McEvoy Ranch Lemon Olive Oil 2 tsp. vanilla extract 2-1/2 cup grated zucchini Glaze Ingredients 1/4 cup fresh lemon juice 1/3 cup granulated sugar 1 cup confectioners sugar Directions
  • Preheat oven to 350 F.
  • Grease a 10 cup Bundt pan with butter, dust with flour and tap out excess.
  • Pulse nuts in a food processor until finely chopped.
  • Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a stand mixer with a paddle beat eggs, 1-3/4 cups sugar, and olive oil for 3 minutes until light and fluffy. You can use a handheld mixer with beaters but add a couple of minutes to the mixing time. Scrape down the bowl and add vanilla.
  • Mix dry ingredients into the wet ingredients until well combined, then beat on medium speed for 30 seconds.
  • Stir in nuts and zucchini.
  • Scrape batter into prepared pan and smooth top.
  • Bake 45 to 50 minutes or until a toothpick comes out clean and the cake is starting to pull away from the sides of the pan.
  • While the cake is baking make the glaze by whisking together lemon juice and the two sugars. Set aside.
  • Cool cake for 10 to 15 minutes.
  • Carefully invert onto a cooling rack and brush glaze on top of the cake.
  • Let cool completely