Zucchini Lemon Bundt Cake
Let’s be honest, if we really want to use up a lot of zucchini we should make ratatouille or zucchini fritters or myriad other savory dishes that can be the centerpiece of a meal. Zucchini bread/cake does not really use up that much, or maybe I just don’t have the right recipes. However, this cake I’ve adapted from David Lebovitz is worth making, and it uses 3 small-medium zucchini, which might make a dent if you have a backlog of zucchini, and is just so delicious it might as well be the centerpiece of a meal! I’ve added more zucchini, lemon zest and have reduced the sugar. With the crunchy glaze it seems plenty sweet enough for me.
350g finely grated zucchini (about 2 medium) or 3 1/2 cups packed
2 1/4 cups (280g) flour
1 1/4 cups almond meal (135g) I make my own grinding almonds in a Zyliss cheese grater)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup olive oil
1 1/3 cups sugar
Finely grated zest of 1 lemon
2 teaspoons vanilla extract
2 tablespoons lemon juice
1/4 cup granulated sugar
2/3 cup powdered sugar
Preheat oven to 350
1. Thoroughly butter a bundt pan. Sprinkle in a few teaspoons of flour and shake around to coat evenly. Tap the pan to remove any excess flour.
2. Grate the zucchini on the small holes of a box grater. Then take handfuls of the grated zucchini and squeeze as much liquid as you can out of each handful. This extra step allows for more zucchini and better textured cake, in my experience. You should have about 3 1/2 cups grated, squeezed out zucchini.
3. Whisk the flour, ground almonds, baking powder and soda, cinnamon, nutmeg and salt in a medium bowl.
4. In a large bowl, whisk the eggs, sugar, oil, lemon zest and vanilla until lighter in color and texture, about 3 minutes.
5. Mix the dry ingredients into the egg mixture, adding the zucchini as well. You’ll have to de-clump the zucchini a bit to incorporate it all evenly. Fill the buttered and flowered bundt pan evenly. Tap the pan on the counter a few times firmly to settle the batter and remove any air bubbles. Bake for 45-50 minutes or until a tester comes out clean. You don’t want to under bake this cake.
6. Remove the cake from the oven and let cool on a rack for 10 minutes. Carefully loosen the cake with a knife around the edges and the center and turn it out onto a plate.
7. Stir together the lemon juice and both sugars and drizzle over the warm cake. Let cool for another 15 minutes before serving. This cake keeps well for up to five days, tightly wrapped and refrigerated.