Cakes & Baking

Zucchini-Olive Oil Cake With Lemon Crunch Glaze

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I don’t possess a backyard—yet. But I do know from these of you that attain that zucchini are taking on. CSA bins are plump of them and there are piles of the the summer season squash at farmers markets. So I believed I would commit this week to the humble zucchini. I’ve obtained a few recipes that can presumably aid solution the place a query to, what am I going to attain with all of this zucchini!? Let’s name it Zucchini Week. Relish shark week, but tastier. For humans.

Zucchini cake is, admittedly, now not something I’m in most cases drawn to. But when Gina DePalma is writing the recipe, it is constantly worth a are trying. The cake is easy to procure and mammoth moist, but the true star is the crackle lemon glaze that is brushed onto the good and cozy cake. It’s inconceivable. Walnuts give the cake an amazing texture and crunch alongside with some nutty taste. Right here is in the initiating set made in a bundt cake pan, but I’ve making two loafs, which you are going to also then section with a chum.  Keep that now, with these zucchini sitting on the counter. Right here is a recipe I do know I will more than likely be making every summer season.

I don’t time and any other time bump into Gina DePalma recipes on-line, which surprises me. All the pieces I even possess every fabricated from Dolce Italiano has been inconceivable.

Zucchini-Olive Oil Cake with Lemon Crunch Glaze (recipe adapted from Dolce Italiano by Gina DePalma)


  • 1 cup walnut pieces
  • 2 cups unbleached all-scheme flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 3 substantial eggs
  • 1 3/4 cups granulated sugar
  • 1 cup additional-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini (about 2 shrimp zucchini)


  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup granulated sugar
  • 1 cup confectioners’ sugar

Preheat the oven to 350° F. Grease two loaf pans (or a 10-jog bundt) and dirt them with flour.

Residing the walnuts in a single layer on a baking sheet and toast them except they are golden brown and fragrant, 12-14 minutes. Cool totally and then finely nick them.

Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and explain aside (you understand me, I factual drag it collectively). In an electric mixer fitted with the spin attachment, beat the eggs, sugar and olive oil collectively on medium elope except light and fluffy, about 3 minutes, then beat within the vanilla extract. Scrape down the perimeters of the bowl as wanted. Beat within the dry substances all of sudden on low elope except they are thoroughly combined, then swap to medium elope and mix for 30 seconds. Mix within the zucchini and walnuts on low elope except they are totally included.

Pour the batter into the bright pans, smoothing the head with a spatula. Bake the truffles for 40 to 45 minutes or except a tester inserted within the truffles comes out clear and the truffles possess begun to pull far flung from the perimeters of the pans.

While the cake is baking, put collectively the glaze. In a medium bowl, drag collectively the lemon juice and granulated sugar, then drag within the confectioners’ sugar except the glaze is totally soft.

Enable the truffles to chill within the pans for 10 minutes, then carefully invert them onto a wire rack. The usage of a pastry brush, precise now brush the glaze over your total ground of the good and cozy cake, the use of all of the glaze; this could additionally adhere to the cake and explain as the cake cools. Enable the cake to chill totally and the glaze to dry.

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