Monday, July 16, 2012

Zucchini Week- Saved Best for Last!

The arrival of the boys put a little kink in "Zucchini Week". Did you notice that we missed the last day of "Zucchini Week"? Unfortunately for you, I saved the best recipe for last. Now it is a month later and I'm hoping you still have a few zucchini's left for this one because it is delicious! Actually it is officially delicious since it won first place at the North Carolina State Fair this past year. That's right, its award winning which means you really can't go wrong!

Please don't be detered by the name of this dish.  The magic is in how all of the ingredients come together.  You won't regret making it, I promise.  And if you do regret it, just send the rest over to me!

Zucchini Olive Oil Cake with Crunchy Lemon Glaze adapted from Dolce Italiano by Gina DePalma
1 cup chopped pecans, toasted
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 3/4 cup granulated sugar
1 cup extra-virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups grated zucchini (about 2 small zucchini) 
1/4 cup (59 mil) fresh squeezed lemon juice
1/3 cup (58 g) granulated sugar
1 cup (130 g) confectioners sugar

Position the rack in the center of the oven and preheat to 350 F.  Lightly grease a 10-cup Bundt pan with butter or nonstick cooking spray.

Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Set aside.

In the bowl of the stand mixer, beat the eggs, sugar, and olive oil together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, and beat in the vanilla extract.

Add the dry ingredients all at once and mix on low speed until thoroughly combined, then increase speed to medium and mix for 30 seconds.  Mix in the zucchini and pecan pieces.

Pour the batter into the prepared Bundt pan, smooth the top with a spatula and bake for 45 to 50 minutes, or until a cake tester comes out clean. Rotate the cake halfway through baking to ensure even browning.

Make the glaze while the cake is baking. In a medium bowl, whisk together the lemon juice and granulated sugar until combined.   Then, whisk in the confectioners sugar until the glaze is smooth.

Remove the baked cake from the oven and allow to cool in the pan on a wire rack for 10 minutes. Place the wire rack over a piece of wax paper and flip the cake onto the rack. Using a pastry brush, brush the glaze all over the hot cake.  Allow the cake to cool and the glaze to dry completely before serving.

Store cake in a covered cake saver or covered with plastic wrap and consume within 2 days.

Serves 12.

Did you miss Zucchini Week?  Here's a quick recap of the yummy recipes!

Day 1- Zucchini Bacon Quiche
Day 2- Stuffed Zucchini
Day 3- Lowfat Chocolate Chip Zucchini Bread
Day 4- Zucchini Casserole
Day 5- Almond Parmesan Squash
Day 6- Oven Baked Zucchini Sticks
Day 7- Zucchini Olive Oil Cake with Crunchy Lemon Glaze (see above)


1 comment:

  1. LOVE it when all the zucchini come in! I have some recipes on my blog as well: