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Zucchini Olive Oil Cake

  • Easy
  • Starter
Ingredients
  • 3 medium zucchini, shredded
  • 1 1/4 cups (290g) granulated sugar, divided
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon finely grated nutmeg
  • 3 tablespoons poppy seeds
  • 1 1/2 tablespoons chopped candied ginger
  • 3 large eggs
  • Grated zest of 2 large lemons
  • 1 teaspoons vanilla extract
  • 1 cup (230ml) Monini GranFruttato Extra Virgin Olive Oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup confectioners' sugar
Preparation

 Preheat the oven to 350° F

  1. In a small mixing bowl, mix the zucchini with 1/4 cup sugar. Transfer the mixture to a fine-mesh strainer to drain.
  2. In a medium bowl, whisk together flour, salt, ground ginger, baking powder, nutmeg, poppy seeds, and chopped candied ginger.
  3. In a separate large bowl, whisk together the remaining sugar, eggs, lemon zest, and vanilla. Pour in the Monini GranFruttato EVOO gradually while whisking. Now combine the wet ingredients with the dry. Squeeze the shredded zucchini with your hands until all water is out. Add them to the batter mixture ingredients as well. Use a spatula to gently fold everything together.
  4. Line a rectangle baking pan with parchment paper and pour the batter in. Bake at 350F for 70 to 75 minutes. Insert a skewer to check after 70 minutes. Let the cake cook completely after baking.
  5. Make the glaze. Combine all ingredients in a bowl and whisk until you have a smooth consistency. Drizzle the cake with the glaze and enjoy.
Add an extra touch
GRANFRUTTATO extra virgin olive oil - 100% ITALIAN SELECTION
CHEF
Matthew Baugh
Matthew Baugh is a member of the US Navy, currently going through flight school in South Texas to become a naval aviator. When he's not flying or studying, he's in the kitchen developing custom recipes and exploring the art of food photography.