Photo by Gina DePalma, Pastry Chef

Zucchini Olive Oil Cake with Lemon Crunch Glaze

By Gina DePalma, Pastry Chef

My recipe for Zucchini Olive Oil Cake is the perfect starting point to explore this month’s wine region, the province of Taranto in Puglia. It features two of this region’s superstar ingredients: extra virgin olive oil and vegetables. Puglia is an agricultural powerhouse, containing some of the oldest and most prized olive groves in Italy. The vast plains of fertile soil in the Taranto Murge produce a vibrant array of fresh fruits and vegetables, enjoyed in the local cuisine and shipped beyond Puglia to markets and shops across Italy.

This cake is made extra moist by mounds of grated fresh zucchini and flavored with plenty of extra virgin olive oil, toasty walnuts and spices. A crunchy, lemony glaze encloses it all, accenting and deepening the flavors with a vibrant zing. It tastes even better on the second day, making it a perfect cake to have on hand for itinerant snacking and unexpected company.

Zucchini Olive Oil Cake with Lemon Crunch Glaze

Adapted from Dolce Italiano: Desserts From The Babbo Kitchen, by Gina DePalma

For the Cake:

1 cup walnut pieces
2½ cups grated zucchini, about 2 small zucchini
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1¾ cups granulated sugar
3 large eggs
1 cup extra-virgin olive oil
2 teaspoons pure vanilla extract

For the Lemon Crunch Glaze:
¼ cup fresh lemon juice
1/3 cup granulated sugar
1 cup confectioners’ sugar

Preheat the oven to 350 °F, and position a rack in the middle of the oven. Grease a 10-cup Bundt pan using nonstick cooking spray or butter, then dust it with flour to coat it completely, and tapping out the excess flour Place the walnuts on a baking sheet and toast them until they are golden brown and aromatic, about 12-14 minutes. Cool the walnuts completely and then finely chop them in the food processor and set aside. Sift the dry ingredients into a medium bowl and set aside.

In the bowl of an electric mixer, use the paddle attachment on medium speed to beat the eggs, sugar and olive oil together until light and fluffy, about 3 minutes, then beat in the vanilla. Scrape down the sides of the bowl with a spatula after each addition. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the walnuts on low speed until they are completely incorporated, scraping down the sides of the bowl.

Pour the batter into the prepared pan, leveling it with a spatula. Bake the cake for 45-50 minutes, rotating the pan halfway through the baking time to ensure even browning. The cake is done when it a tester inserted in the center comes out clean and it has begun to pull away from the sides of the pan.

While the cake is baking, prepare the Lemon Crunch Glaze. In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until the glaze is completely smooth.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Using a pastry brush, immediately brush all of the glaze onto the entire surface of the warm cake; the glaze with adhere to the cake and set as the cake cools. Allow the cake to cool completely and the glaze to dry completely. Transfer the cake to a stand or serving plate, and if desired, the cake may be lightly dusted with confectioners sugar before serving. Any leftover cake may be wrapped and served the following day.

Make one 10-inch cake, approximately 12 servings.

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