Zucchini Cake With Crunchy Lemon Glaze

224 faves | 3 recommends
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David Lebovitz
Nutrition per serving    (USDA % daily values)


Such a yummy cake! We dropped the sugar to 1 1/2c, used coconut oil in place of olive (only because I was out of oo) and whole wheat flour. The result was light, but hearty, flavorful and perfectly blanced sweetness. A keeper!!
bdb30b08c98b   •  2 Sep   •  Report
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Ingredients for 12 servings

1 cup (135g) almonds, pecans, or walnuts, toasted

2 cups (280g) flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher or sea salt

2 teaspoons ground cinnamon

1 teaspoon dried ground ginger

1/2 teaspoon freshly ground nutmeg

3 large eggs, at room temperature

1 3/4 (350g) cups sugar

1 cup (250ml) extra-virgin olive oil

2 teaspoons vanilla extract

2 1/2 cups (300g) finely grated zucchini

1/4 cup (60ml) freshly squeezed lemon juice

1/3 cup (65g) granulated sugar

1 cup (140g) powdered (confectioner’s) sugar

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