Zucchini Cake with Crunchy Lemon Glaze

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┬áthat David Lebovitz wrote about years ago, is worth making, and it uses 3 small-medium zucchini, which made a small dent in my backlog of zucchini, and is just so delicious it might as well be the centerpiece of a meal!

 

This recipe is fabulous as written but I’ve edited it slightly:

  • reduced sugar by a 1/4 cup
  • added zest of 1 lemon to batter
  • squeezed the grated zucchini out, just in large handfuls over the sink, and used a total of 350 grams (about 4 cups, packed) instead of his 300

Happy baking!