So apparently I have a mild obsession with zucchini bread. I received a few cookbooks for Christmas (what? people gave me cookbooks?) and the first one I make is Walnut Zucchini Olive Oil Bread with Crunchy Lemon Glaze from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma. It was pointed out to me that I already have two zucchini bread recipes up on this site and my response was something along the lines of “but this one has olive oil! and lemon!” And the cake is wonderful. It is really moist, but holds together well. The lemon is a unique addition that sets it apart from the other zucchini breads. The glaze does turn it into more a cake rather than a quick bread, but it still tastes great with coffee in the morning for breakfast…

 

ingredientsFor the Cake:
2 C all purpose flour
1 3/4 C sugar
3 large eggs
1 C walnut pieces
2 1/2 C zucchini
1 C extra virgin olive oil
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp kosher salt
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda

For the Glaze:
1 C powdered sugar
1/4 C lemon juice (approx 1 – 2 lemons)
1/3 C sugar

 

pan prep

Preheat oven to 350 degrees.

Prep a bundt cake pan with butter (or non-stick spray or cake release etc) and flour.

Spread the walnuts on a baking sheet and toast in the oven for about 12 minutes, or until they are nice and fragrant. Set aside to cool.

 

presift

Sift together the flour, spices, salt, baking powder and baking soda into a bowl and set aside.

 

 

batter pre dry

Take our your stand mixer (or handheld) and combine the olive oil, eggs and sugar. Mix on low until combined and then beat on medium speed for about 3 minutes. Scrape down the bowl, add vanilla and beat some more.

 

spicy batter

Add the dry ingredients to the wet and mix on medium until well combined.

 

 

 

batter in bowl

Shred the zucchini and squeeze out some of the water. Grind cooled walnuts and then add the zucchini and walnuts to the batter. (I also added a little lemon zest because I had lemons…so why not?)

 

batter in pan

Pour batter into prepared pan and smooth top. Bake for approx 50 minutes or until the top has browned and the edges are pulling away from the sides of the pan.

glaze

 While the cake is doing its thing in the oven, mix up the glaze. squeeze 1/4 C of lemon juice and then whisk in the granulated sugar. Once that has dissolved, add the powdered sugar and whisk until smooth. Now just hang tight until the cake is finished baking…

cooked

Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack. This is important because if you turn the cake out too soon or too late, the cake is going to stick to the pan and it will be all sad and ripped up.

 

glazing

Once you’ve turned the cake out onto the cooling rack, brush the glaze onto the still warm cake.

 cake

Let the cake cool completely and the glaze harden, then take a slice and dig on in!

As a note, the cake will still be delicious without the lemon glaze, but the lemon does add a nice pop of brightness to the whole shebang.

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Walnut Zucchini Olive Oil Cake with Crunchy Lemon Glaze
 
Recipe By:
Ingredients
  • For the Cake:
  • 2 C all purpose flour
  • 1¾ C sugar
  • 3 large eggs
  • 1 C walnut pieces
  • 2½ C zucchini
  • 1 C extra virgin olive oil
  • 1½ tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp kosher salt
  • 2 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • For the Glaze:
  • 1 C powdered sugar
  • ¼ C lemon juice (approx 1 - 2 lemons)
  • ⅓ C sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Prep a bundt cake pan with butter (or non-stick spray or cake release etc) and flour.
  3. Spread the walnuts on a baking sheet and toast in the oven for about 12 minutes, or until they are nice and fragrant. Set aside to cool.
  4. Sift together the flour, spices, salt, baking powder and baking soda into a bowl and set aside.
  5. Take our your stand mixer (or handheld) and combine the olive oil, eggs and sugar. Mix on low until combined and then beat on medium speed for about 3 minutes. Scrape down the bowl, add vanilla and beat some more.
  6. Add the dry ingredients to the wet and mix on medium until well combined.
  7. Shred the zucchini and squeeze out some of the water. Grind cooled walnuts and then add the zucchini and walnuts to the batter.
  8. Pour batter into prepared pan and smooth top. Bake for approx 50 minutes or until the top has browned and the edges are pulling away from the sides of the pan.
  9. While the cake is doing its thing in the oven, mix up the glaze. squeeze ¼ C of lemon juice and then whisk in the granulated sugar. Once that has dissolved, add the powdered sugar and whisk until smooth. Now just hang tight until the cake is finished baking...
  10. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack. This is important because if you turn the cake out too soon or too late, the cake is going to stick to the pan and it will be all sad and ripped up.
  11. Once you've turned the cake out onto the cooling rack, brush the glaze onto the still warm cake.
  12. Let the cake cool completely and the glaze harden, then take a slice and dig on in!