A fine pairing
ZUCCHINI is versatile and can be used in a host of recipes, including zucchini breads, cakes and loaves. This cake calls for pairing it with fresh lemons. The two play nice together and are a natural pairing. Lemon zest and juice go into the batter and more juice is used for the sweet glaze.
The prep time is minimal, but a bit of time and effort goes into making sure you squeeze most of the excess moisture out of the shredded zucchini. To do this, you will need to put the zucchini in between several layers of paper towels and press on it. This is a moist cake and too much excess moisture will make it soggy.
It is interesting that the recipe calls for almond milk. At one time, almond milk was a rare find at grocery stores. Now it commands prime shelf space.
Something else interesting about this cake: It calls for olive oil. But don’t worry. The olive oil doesn’t affect the flavour and helps make a tender crumb.
This cake, without the glaze, will freeze beautifully. Wrap it in plastic wrap, then in foil and place in a freezer safe bag. You can also freeze individual slices. – Detroit Free Press/Tribune News Service
LEMON ZUCCHINI CAKE
Serves 10 If you don’t have cake flour, substitute 1 cup minus 2 tablespoons sifted all-purpose flour.
Cake
1 1/4 cups granulated sugar
6 tbsp olive oil
2 eggs, room temperature
1/3 cup unsweetened vanilla almond milk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour
1 1/4 tsp baking powder
1/2 tsp kosher salt
1 1/2 cups shredded zucchini, squeezed dry
2 tbsp lemon zest
Glaze
1 cup icing sugar
1 to 2 tbsp lemon juice
Preheat oven to 180°C.
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
In a large bowl, combine the sugar and olive and oil. Whisk to combine.
Add eggs and almond milk and whisk together.
Add lemon juice and vanilla extract and stir to combine.
Add flour mixture and stir just until incorporated.
Fold in zucchini and lemon zest. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack. GLAZE
In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
Drizzle the glaze over the cake. Slice and serve.