Let’s be honest, if we really want to use up a lot of zucchini we should make ratatouille or zucchini fritters or myriad other savory dishes that can be the centerpiece of a meal. Zucchini bread/cake does not really use up that much, or maybe I just don’t have the right recipes. However, this cake that David Lebovitz wrote about years ago, is worth making, and it uses 3 small-medium zucchini, which made a small dent in my backlog of zucchini, and is just so delicious it might as well be the centerpiece of a meal!
This recipe is fabulous as written but I’ve edited it slightly:
- reduced sugar by a 1/4 cup
- added zest of 1 lemon to batter
- squeezed the grated zucchini out, just in large handfuls over the sink, and used a total of 350 grams (about 4 cups, packed) instead of his 300
Happy baking!
Carol Boutard says:
As usual, you rescue our dinner. Even with so much available, new ways to prepare squash make this vegetable welcome again. Thank you, Katherine
cookwithwhatyouhave says:
Oh good! I often think of you when I prepare squash because I let them get bigger because you both informed me that they’re sweeter when not too small.. . so very true!
Heidi Schrimsher says:
I made your cake this afternoon. It was absolutely devoured in no time!!! I still have an abundance of zucchini, so I’ll have to make another. Thank you!
cookwithwhatyouhave says:
Wonderful! Thanks for the report. Yes, another one is in order!
Holly says:
Made this for the family this week. What a cool glaze. Said the 9-year old: “I don’t like this. I LOVE it!!”
cookwithwhatyouhave says:
That’s fantastic. Praise from the kiddos means the most, frankly!
Anna Ostlind says:
I finally made this wonderful cake yesterday!!! Words cannot describe how yummy it is!!! Thank you!!!
Rahul Yadav says:
Thanks for the great recipe; I will be making it again!