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
8 thoughts on “Zucchini Cake with Crunchy Lemon Glaze”
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
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!
Wonderful! Thanks for the report. Yes, another one is in order!
Made this for the family this week. What a cool glaze. Said the 9-year old: “I don’t like this. I LOVE it!!”
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!