Zucchini Cake: Add More Veggies to Your Diet with this Delicious Cake
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Looking for a delicious way to sneak extra veggies into your family’s diet?
Here’s a yummy loaf recipe that’s loaded with zucchini that doesn’t taste the least bit like it has any vegetables in it! It is lemony with hints of vanilla, is very moist, yet dense and tender. It can be served with or without the lemon glaze, but I think the glaze just adds that extra lemony something-something  to this already delicious cake. Plus, who doesn’t love a little sugary crunch to go with their super moist confection?!!  Make this and serve it for a morning snack with your cuppa! I guarantee that the sun will feel like it’s shining even brighter than it was before you took a bite of this cake!
Xoxo,
Karen
Zucchini Olive Oil Loaf with Crunchy Lemon Glaze
Loaf recipe adapted from Lemon Tree Dwelling
Glaze recipe adapted from David Lebovitz
Makes two 8” by 4” Loaves
- 360 g(3 cups) All Purpose Flour
- 1 tspbaking soda
- 1/2 tspBaking Powder
- 1/2 tspFine Sea Salt
- 2-1/4 cupsUnpeeled Grated Zucchini
- 1 cupGranulated Sugar
- 120ml(1/2 cup) Extra Virgin Olive Oil
- 3Large Eggs
- 1-1/2 tspVanilla Extract
- 1/2 tspLemon Extract
- 60ml (1/4) cupFresh Squeezed Lemon Juice
- zest from 2 lemons
- 60ml (1/4) cupFresh Squeezed Lemon Juice
- 50g (1/4) cupGranulated Sugar
- 1/4 tspLemon Extract
- 200 g(1 cup) Confectioners Sugar
Instructions
- Preheat oven to 350oF
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk together the  granulated sugar, olive oil, eggs, vanilla extract, lemon extract, lemon juice and lemon zest until well combined. Add zucchini and using a spatula, stir to mix well.
- Add the dry ingredients to the wet ingredients and using the same spatula, stir until there are no dry spots left. Do not over mix.
- Line the bottom and sides of 2 loaf pans with parchment paper with overhang on all 4 sides. Note: I like using the overhang on the long side as handes to remove the loaves easily from the pan. Alternatively, grease both pans very well. (But I much prefer the parchment paper method as the loaves remove easily).
- Divide the batter in to 2 pans and bake for 52 to 55 minutes until the internal temperate measures 205oF or until a toothpick test comes out clean.
- Remove loaves from oven and let cool in the pan for about 20minutes before using the parchment overhang to lift the loaves out of the pan. Finish cooling off on a rack.
To make the glaze:
- Add the lemon juice and granulated sugar to a small sauce pan. Heat on low, stirring frequently until the sugar dissolves. Remove from heat. Allow mixture to cool slightly. Add confectioners sugar and lemon extract. Using a spatula, stir until mixture is fully combined and smooth.
- Drizzle glaze over the loaves. Allow glaze to dry – approximately 30 minutes. Serve at room temperature. Store any leftover cake in an airtight container, at room temperature for 2-3 days (if it lasts that long!)
