Midsummer harvest season equals zucchini everywhere!
I love zucchini...and I love cake.
So, combining the two with a little hint of lemon makes for a tasty dessert or snack.
Zucchini is such a versatile vegetable. You can spiral it for noodles, chop it up and use it as a dipping vegetable, and grill or sauté it as a stand alone addition to your entrees.
Summertime is when the zucchini is at its peak season and if you are grabbing these delicious vegetables, know that they are an excellent source of manganese (helps facilitate carbohydrate and protein metabolism) and vitamin C (an antioxidant), as well as vitamin A (think eye health!) and magnesium (the calming mineral).
Zucchini have a lot of water in them, so one step with this cake is squeezing out the excess water with a kitchen towel or cheese cloth. This zucchini cake can be enhanced with any additional flavor you enjoy. Blueberries, cherries, or even carrots to make a carrot-zucchini cake. The possibilities are endless.
When this cake is finished baking, it can be a little temperamental. Meaning give it ample time to rest otherwise your cake will turn into a crumb cake! I made this mistake recently. I was hungry and impatient. I didn’t let the cake cool enough before taking it out of the baking dish, leaving me with a delicious mess! It was delicious, but definitely not picture worthy!
[[ recipeID=recipe-9l6f48d3p, title=Lemon Zucchini Cake with a Lemon Glaze ]]