Gingery Olive Oil Zucchini Cake With Poppy Seeds An

Name: Gingery Olive Oil Zucchini Cake With Poppy Seeds And Lemon Crunch Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 3 cups grated zucchini (from about 1 pound); 2 cups granulated sugar, divided; Unsalted butter, for greasing pan; 2 cups (240 grams) all-purpose flour; 1 teaspoon kosher salt; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon finely grated nutmeg; 3 tablespoons poppy seeds; 1 1/2 tablespoons chopped candied ginger; 3 large eggs; Grated zest of 2 large lemons; 2 teaspoons vanilla extract; 1 cup extra-virgin olive oil; For the glaze:; 1/4 cup freshly squeezed lemon juice; 1/3 cup raw sugar; 1 cup confectioners' sugar

Servings: persons

For the cake:
3 cups grated zucchini (from about 1 pound)
2 cups granulated sugar, divided
Unsalted butter, for greasing pan
2 cups (240 grams) all-purpose flour
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely grated nutmeg
3 tablespoons poppy seeds
1 1/2 tablespoons chopped candied ginger
3 large eggs
Grated zest of 2 large lemons
2 teaspoons vanilla extract
1 cup extra-virgin olive oil
For the glaze:
1/4 cup freshly squeezed lemon juice
1/3 cup raw sugar
1 cup confectioners' sugar

1
Preheat the oven to 350u00b0 F. In a small mixing bowl, mix the zucchini with 1/4 cup sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl-just large enough to nestle inside of the strainer-about halfway with water and set it directly on top of the zucchini so that it is pushing down. This will press the water out of the zucchini and into the bowl below.
2
Butter the loaf pan, line with parchment paper, leaving some to hang over the sides, and butter the parchment.
3
In a medium bowl, whisk together the flour, salt, ginger, baking powder, baking soda, nutmeg, poppy seeds, and chopped ginger.
4
In a separate large bowl, whisk together the remaining 1 3/4 cups sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it's thoroughly incorporated.
5
Using a spatula, gently fold the dry ingredients into the wet ingredients until well incorporated, with no remaining white spots. Working with a handful of zucchini at a time, use your hands to wring out all of the excess moisture. When all of the zucchini has been pressed, add it to the batter, and stir it in gently until evenly incorporated.
6
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 70 to 75 minutes, until a skewer inserted into the center of the loaf comes out clean.
7
Cool the bread in the pan for about 20 minutes. When it's been almost 20 minutes, make the lemon crunch glaze. In a medium bowl, whisk together the lemon juice and raw sugar. Add the confectioners' sugar and whisk until no dry spots remain.
8
Lift the cake by its parchment paper handles and place on a cooling rack. Peel back the parchment paper and use a pastry brush to apply a generous coating of glaze to the top and sides of the cake, making sure to sweep up any raw sugar that's settled on the bottom of the bowl.
9
Let the cake cool until the glaze has hardened. Slice into fat pieces and eat.

1551

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake:, 3 cups grated zucchini (from about 1 pound), 2 cups granulated sugar, divided, Unsalted butter, for greasing pan, and more.

Yes, Gingery Olive Oil Zucchini Cake With Poppy Seeds And Lemon Crunch Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingery Olive Oil Zucchini Cake With Poppy Seeds And Lemon Crunch Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions