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Zucchini Cake with Crunchy Lemon Glaze

Adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma This is a substantial (and very good) cake. The crunchy glaze with the tang of fresh lemon juice really makes the cake special. Be sure to grease the cake pan well to make sure it slides out easily (I use a non-stick one) and also make sure the cake is fully baked. Gina recommended olive oil in her original recipe, which is very good, but the cake also works with neutral vegetable oil in its place. The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it’s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.

For the cake:

  • 1 cup (135g) almonds, pecans, or walnuts, toasted
  • 2 cups (280g) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 3 large eggs, at room temperature
  • 1 3/4 cups (350g) sugar
  • 1 cup (250ml) extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (300g) grated zucchini

For the lemon glaze:

  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/3 cup (65g) granulated sugar
  • 1 cup (140g) powdered (confectioner’s) sugar
  • Preheat the oven to 350ºF (180ºC). Grease a 10-cup (2.5l) bundt or tube cake pan* with non-stick spray (preferably) or butter, dust with flour, then tap out any excess.
  • Pulse the nuts in a food processor until finely chopped.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
  • Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
  • Stir in the chopped nuts and zucchini.
  • Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
  • During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.
  • Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Notes

Storage and Notes:
-This cake is very good served on its own, but it could be accompanied by whipped cream, vanilla ice cream, cherry compote, or honey ice cream.
-The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake, then warm it so the glaze will adhere properly.
-If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results.
-I haven't baked it in two loaf pans, which would likely work just fine. You may need to reduce the baking time to compensate for the smaller pans.