It’s a cake and no substitution for one’s vegetable
intake. To avoid a dense cake, the grated
zucchini is completely squeezed out of its juices. Sprinkling the grated
zucchini with a bit of sugar forces the liquid out, lessening the wait to start the cake. Two pounds of zucchini yields 1 cup of grated zucchini and
3/4 cup of juice. The recipe is easily adaptable to an orange or a lemon
zucchini cake. The loaves were not very high, but considering the delicate
crumb, it is best to serve the cake in thicker slices.
CITRUS ZUCCHINI LOAF CAKE
Cake:
2 pounds of zucchini [2 medium], grated
2 Tbsp sugar
1 cup oil
1 cup sugar
3 eggs
2 tsp pure vanilla extract
1 tsp lemon extract
juice of 1 orange
1/4 cup lemon juice
2 cups flour
1/2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
zest of 1 orange
zest of 1 lemon
Frosting:
4 Tbsp soft unsalted butter
1-1/2 cups icing sugar
1/2 tsp pure vanilla extract
juice of 1 lemon
- Cut off the ends of two zucchinis.
- Wash and grate.
- Place in a bowl and toss with 2 Tbsp sugar.
- Let it stand for 20 minutes.
- Drain and squeeze out ALL the juice. Discard juice.
- Preheat oven to 350F.
- Line 2 loaf pans with parchment paper.
- Beat the oil, 1 cup sugar, eggs, vanilla extract, lemon extract for 4 minutes.
- Add the juice of 1 orange and the lemon juice and beat to incorporate. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the orange and lemon zest and the fully drained zucchinis and whisk to incorporate.
- Add the liquid mixture and stir just to combine.
- Spoon batter into the prepared loaf pans.
- Bake in the preheated oven for 35-40 minutes or until the cake tester comes out clean.
- Remove from oven and let the loaves cool down completely.
- Gently remove from pan, discard parchment and place on a tray.
- Combine the frosting ingredients and whip on high speed for 4 minutes.
- Spread the frosting on top of the cooled cakes.
- To fully appreciate the wonderful crumbs serve at room temperature.
