Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Sunday, May 25, 2008

Sunday Slow Baking

We have been using zucchini for cake and bread for years. In fact... in the south we will use zucchini for just about anything. Once you plant a few seeds you will have squash out the ying-yang by the end of the summer.
This is the newest challenge for the Sunday Slow Bakers from Gina DePalma's 'Dolce Italiano'. This zucchini cake calls for Extra Virgin Olive Oil rather than butter. It makes a moist and delicious cake.
Zucchini-Olive Oil Cake with Lemon Crunch Glaze
1 cup walnut pieces
2 cups unbleached all-purpose flour
1 3/4 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
3 large eggs
1 cup EVOO
2 tsp vanilla extract
2 1/2 cups grated zucchini
Glaze
1/4 cup fresh squeezed lemon juice
2/3 cup sugar
1 cup confectioners' sugar
Preheat oven to 350°
Grease and flour a bundt pan. Place walnuts on a cookie sheet and toast them 12-14 minutes. Cool and chop, then set aside. Grate 2-3 zucchini squash and set aside.

Sift together dry ingredients. In a large bowl beat eggs, add sugar and olive oil and beat until light and fluffy, about 3 minutes. Add vanilla extract. Slowly add dry ingredients, mix on medium until smooth. Add the zucchini and nuts on medium, scraping down the sides of the bowl. Pour into the prepared pan. Bake for 45-50 minutes until done. Allow to cool.

To mix the glaze: combine the juice and sugars. Whisk until smooth. Brush over the warm cake, using all the glaze.


While we've been here in Montisi, we have been tasting olive oils. Good thing I baked this before I left. Now I can buy more olive oil to bring home!

Boun Appetito y'all!
Sandi

8 comments:

ShabbyInTheCity said...

I'm laughing so hard because those first two lines are SO TRUE!!!
Zucchini sure makes a cake moist too. this one sounds wonderful. Love the lemon.

amy said...

Im sure I would mess this up but it does sound so yummy

Deborah said...

Beautiful! I really like the way you filled the center with lemon slices.
Were those candied?

Half Baked said...

this is the best looking zucchini cake I've seen! I happen to have zucchini out the ying yang right now so this recipe will come in handy:)

marta said...

It looks gorgeous. Our zucchini is just coming up.

Sandi McBride said...

Wonderful...another recipe for the prolific zucchini! My only three plants have flowers on them and the darned plants are hardly big enough to support them...but I'm dang sure going to try this recipe, Sandi...thanks
Sandi

katiez said...

WOW! 1 cup of olive oil!
Sounds delicious... I bet it's moist.
I, like most of the world, plant too many zucchini...thanks!

Christy said...

Ciao! I hope you two are having a wonderful time! I wish I was there with you. Will you let mom know that we ran out of EVOO from Italy last night and if she has room in her luggage to maybe get some more! Love you both!

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