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Website: David Lebovitz
Zucchini Cake with Crunchy Lemon Glaze
Page: www.davidlebovitz.com/2010/08/zucchini-cake-with-crunchy-lemon/
Tags: cake zucchini courgette vegetables in cake zucchini challenge
Recipe Reviews
This cake comes together quickly and is delicious. Like the previous reviewer, I didn't use the glaze (which I'm sure would be very good), opting to sprinkle on some coarse sugar instead. I used 2 loaf tins about 4.5 x 13 inches and it needed about 40-45 minutes. Don't tell anyone, but I used the oil from my sundried tomatoes for most of the olive oil, and it tasted great. Also I used ground almonds and omitted the other nuts completely. I successfully froze the second loaf for later. Will definitely make this one again.
friederike from Berlin,
Very delicious, incredibly moist! It's a bit like a carrot cake, it's not like you'll realize that your actually eating vegetables (DH claimed that he could very vaguely taste the courgette; I'm don't think I did).
The glaze wasn't visible as a glaze; instead it had been absorbed by the cake - it seems that there was too much liquid in proportion to sugar. I wanted to write that the glaze isn't strictly necessary as it only provides an extra sugar coating for an excellent cake that doesn't need it - but instead the lemon juice adds a layer of extra moisture that was actually quite interesting. If you want a real glaze, though, you'll have to use more icing sugar.
I used hazelnuts instead of pecans/walnuts/almonds and was very happy with this choice. I also accidentally used 1 tsp baking soda and 1/2 tsp baking powder, but that didn't really matter.
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