It’s coming, just like it does every summer. You can’t outrun it, even with advance warning. If you try to hide, it will find you. It’s as inevitable as the sunrise every morning. It is, of course, the vegetable that never ends. It is zucchini.
Both loved and feared, this time of year it takes over gardens large and small. Has there ever been a more prolific veggie?
For the uninitiated (although I can’t imagine there is anyone in that category), zucchini are members of the squash family. Zucchini are green. They range in size from a diminutive four inches to something roughly the size of a thick baseball bat.
Zucchini, also known as the sneaky veggie, has almost no flavor of its own. This allows it to take on the flavors of other ingredients. One can shred it and use it as part of an amazing variety of foods to serve to unsuspecting family and friends. Actually, all of these traits are desirable. Zucchini is very good for you.
Zucchini can be aded to both sweet and savory recipes. Give this a try and you’ll see what it does for cake.
LEMON ZUCCHINI CAKE
For the cake
1 1/4 cups granulated sugar
6 tablespoons extra virgin olive oil
2 eggs, room temperature
1/3 cup vanilla almond milk (or regular milk)
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest
For the glaze
1 cup powdered sugar
1-2 tablespoons lemon zest
Preheat oven to 350 degrees. Spray a loaf pan with baking spray; set aside.
Combine flour, baking powder and salt in a medium bowl. Whisk together and set aside.
In a large bowl, combine the sugar and olive oil. Whisk to combine. Add lemon juice and vanilla extract; stir to combine. Add flour mixture and stir just until incorporated. Fold in zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45-50 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and allow to cool for 15 minutes. Remove from pan and cool completely on rack.
In a small bowl combine powdered sugar and lemon juice. Whisk until smooth. Drizzle glaze over the cake. Slice and serve.
Makes one large loaf.
Linda Conway Eriksson can be reached at firstname.lastname@example.org.
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