Thursday, June 06, 2013

Zucchini Olive Oil Cake

This is one of my favorite summer desserts. With lots of zucchini and the addition of extra virgin olive oil this cake makes a very nutritious snack to take to the beach, parks or any other summer destination. My kids love can't have enough.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup extra virgin olive oil
  • 3 large whole eggs 
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 1/2 cups finely grated zucchini (grated using a box grater)
Preheat oven to 350ºF. Brush the inside of 4 small loaf pans with olive oil and line the bottom with parchment paper.

Strain the zucchini.

To the bowl of a stand mixer fitted with the paddle attachment, add sugars, oil, eggs, lemon juice, and vanilla extract. Beat about 1-2 minutes. 

In another bowl, sift dry ingredients. Slowly add half of sifted dry ingredients to wet mixture.  Let batter come together before adding remaining sifted dry ingredients.

Add the zucchini and mix until everything is combined.

Portion batter evenly into 4 prepared pans.

Place pans onto a baking sheet and into preheated oven, on center rack. Bake approximately 25 minutes, or until a toothpick inserted in the middle of a cake comes out clean.

Let cakes cool in the pans on a cooling rack for 10 minutes. Remove cakes from pans and continue cooling on rack. Cool completely prior to icing.

Honey Icing 
  • 1/4 cup honey
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • warm water

In a mixing bowl whisk together the sugar, vanilla, and honey. Add a little bit of warm water if it needs to be thinner. Place cooled loaves on a cooling rack over a sheet pan.  Pour the icing over top of each loaf. Let icing set slightly, approximately 15-20 minutes. (Cakes may be stored up to 3 days in an airtight container.)