Summertime means just one thing if you’re an avid gardener: more summer squash than you know what to do with. This year we started four seedlings, they got their first flowers at about a month old, and now at two months on we’re pulling a massive zucchini almost every day. We’re sharing them with all our neighbors but we still can’t keep up! I’m about to go on a pinning spree for recipes and preservation methods, but one tried and true method to use up a couple extra zukes is to make some zucchini bread. We did some experimenting with olive oil cake and thought zucchini would make a nice addition and keep it from being too crumbly, and man were we right! Instead of zesting some lemon rind, it’s super easy to use lemon olive oil to impart a super bright flavor. You could glaze this cake with a little lemon icing, or top it with powdered sugar, but we love it just the way it is, and it never lasts long in our house. Hope it helps you use up a glut of summer produce!
Ingredients:
2 large eggs (we often use duck eggs instead of chicken eggs)
300 mls lemon olive oil
1 tbsp vanilla extract
1/4 tsp grated nutmeg
1 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
270g white sugar
280g grated zucchini
390g all-purpose flour
Method:
Preheat oven to 350F degrees, and grease and flour a bundt pan.
Use the large side of a box grater (or a food processor) to grate a couple zucchini. You’ll need 280 grams, so if you end up with extra use it to make zucchini pancakes or to bulk out a pasta sauce.
In a large bowl, whisk together your wet ingredients, then fold in the grated zucchini and the dry ingredients until incorporated – don’t overmix or your cake will be tough.
Pour into your prepared bundt pan, tap it on the counter a few times to remove any air bubbles, and bake in the center of the preheated oven for 50-60 minutes, or until a toothpick inserted into the cracks that form comes out clean. Allow to cool completely before turning the cake out, and enjoy!
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