I heart zucchini cake!
Not a couple of months ago, I made a chocolate zucchini cake and it was to die for! So I’m excited to be able to add this one to the mix, its more appropriate for fall and winter with the warm spices that are added. The other “regular” zucchini cake doesn’t have these particular spices, or all of them anyways and then there is the chocolate and now the spiced and lemon glazed.
There is a fond memory in my little memory bank of when I was a wee-little girl, in the first house we lived in, in the United States. It was a yellow duplex and my mom used her bundt pan only for a walnut zucchini cake.
It was a thing of beauty. The only scalloped cake I had ever known and immediately fell in love with! The smell of it baking wafting through the house pulled me away from whatever cartoons I was watching with my brother, the only one I had at the time… or maybe I was watching Wizard of Oz for the upteenth time? I’m told I broke the VHS, literally, ran it into the ground for as often as my brother and I watched it. Which I can atest to, it was also one of the only English movies that my grandmother had at her house in Japan and when we were bored, we would watch that.
It was that good.
To this day, if you start in on a line, any line in that movie, I can pick it up and run with it until the end, singing each and every song accurately (although probably a bit off key…)!
Back to the zucchini!
My mother probably made it for us here and there because it was more healthy and got us to eat our zucchini, not that either my brother or I were too upset about eating them… at least as much as I can remember…
Either which way, it carved out a little place in my heart for zucchini cake and it has completely filled itself in with three different renditions that are fighting for top billing!
This one is inspired by the season one winner of Masterchef and then again by David Lebovitz – I like to think he stole my idea to put a lemon glaze on a zucchini cake… alas, I happily skipped off to the store to buy some lemons and zucchini, or courgettes as they are called here.
I had the best time burning off my finger pads while dipping the tops of the little spiced courgette muffins I made into the lemon glaze and then I shamelessly ate three while they were warm, sticky with tangy, lemony glaze.
My British neighbors had never had a courgette cake, so I hoisted seven off on them and they were well received! Their entire family liked them and it made me happy to give them something they were timid of eating, that they loved in the end!
So after all of this, if you have yet to bake yourself a zucchini cake, doing it in a bundt pan is the most traditional, but feel free to make it into loaves or cupcakes or muffins, whatever your little heart desires, but the lemon glaze makes it all worth your while. It adheres best when the cake is warm, so buck up and glaze away while it is warm… maybe after a 5-10 minute rest out of the oven. I double dipped the glaze, when I saw how much I had leftover, so once the first layer of glaze had cooled, they all went back for a second dip into the glaze.
- 1 C almonds, pecans or walnuts, toasted (I omitted these just cuz)
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher or sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1-3/4 C sugar
- 3 eggs at room temperature
- 1 C EVOO or vegetable oil
- 2 tsp vanilla extract
- 2-1/2 C finely grated zucchini
Ingredients for the glaze:
- 1/4 C lemon juice (or a tad more if you like)
- 1/3 C sugar
- 1 C powdered sugar
Preheat the oven to 350F/ 180C.
Grease a bundt pan with non-stick spray or butter and dust with flour, tapping out excess flour. Or line muffin tray with liners.
Pulse the nuts in a food processor until they are finely chopped.
In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg then set it aside.
In the bowl of a stand mixer – or just a larger bowl, (fit with a paddle if you are using the stand mixer), beat the eggs, sugar and olive oil for three minutes on medium speed, until it is light and fluffy, scraping down the sides as necessary and then add the vanilla.
Mix in the dry ingredients and scrape down the sides and beat for another minute until the entire mixture is well combined. Stir in the chopped nuts and zucchini. Stir again.
Pour the batter into the prepared pan(s), smooth the top and bake for 45-60 minutes until a toothpick inserted in the center comes out clean and the sides pull away slightly from the pan.
During the last few minutes of the baking, make the glaze by whisking the glaze ingredients together.
Let the cake cool for ten minutes, invert and glaze with a pastry brush.