Having trouble disguising zucchini cake? Really, who needs to hide zucchini? Mom’s do, (some moms like me) and here’s the trick. Peel it before you shred this summer squash by hand or in the food processor. The bits of green will be gone, and those folks who “think” they do not like zucchini cake will not even notice it is there. Tried and true! Been there! Done that! It took my kid years to discover that that cake I had been serving to him for a treat was indeed that dreaded vegetable…zucchini. If you see him, do not tell him. I believe he maybe still does not know; even to this day. Which always begged him to wonder why mom was serving cake again. Hmmm… not her usual style to go all out like that… (tee-hee)….
ZUCCHINI CAKE WITH LEMON GLAZE
- 1/4 c extra light virgin olive oil or sunflower oil
- 2 large free-range eggs
- 3/4 c organic granulated sugar
- 1 tsp lemon zest
- 4 T fresh Lemon Juice, divided
- 1/4 c low-fat vanilla greek yogurt
- 1 1/2 c flour
- 1/2 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1 c shredded zucchini, green or yellow
- 1 c chopped almonds or walnuts
- 1 c powdered sugar
Oven 350 degrees F. Coat an 8″pan lightly with butter.
Whisk oil and eggs in a large bowl. Beat in sugar, zest, 2 T lemon juice and yogurt. Add flour, baking soda, baking powder and salt; mix until combined. Stir in zucchini and nuts. Pour batter into prepared pan. Bake 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Transfer to a cooling rack to cool completely. Stir sugar and remaining 2 T lemon juice in a small bowl until smooth. Pour over cake and spread to edges. Allow a little to trickle over the edge of the cake. Makes 8-10 servings.