This is the zucchini cake we sampled at last week’s pickup – olive oil, lemon – all my favourite things. I just baked it in a regular sheet cake pan (9×13), and it was a little sweet – reduce the sugar in the recipe by a 1/4 cup. Or leave it as is! From David Lebovitz – delicious.
|Zucchini Cake with Crunchy Lemon Glaze|
Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly.
This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you’re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.