Zucchini Cake with Crunchy Lemon Glaze
- 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 (350g) cups sugar
- 1 cup (250ml) extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2 1/2 cups (300g) finely grated zucchini
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1/3 cup (65g) granulated sugar
- 1 cup (140g) powdered (confectioner’s) sugar
- This recipe is vegetarian
- Produce
- Almonds (1 cup)
- Ginger, dried ground (1 teaspoon)
- Zucchini (2 1/2 cups)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Cinnamon, ground (2 teaspoons)
- Flour (2 cups)
- Granulated sugar (1/3 cup)
- Kosher or sea salt (1 teaspoon)
- Nutmeg, freshly ground (1/2 teaspoon)
- Olive oil, extra-virgin (1 cup)
- Powdered (confectioner’s) sugar (1 cup)
- Sugar (1 3/4 (350g) cups)
- Vanilla extract (2 teaspoons)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published August 2, 2010 (2 years ago).
11 people saved this recipe.
