by gina depalma

This zucchini cake is delicous with a scoop of gelato.




Preheat the oven to 325°F.


In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.


In the bowl of an electric mixer, beat the sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and walnuts.


Pour into a greased 13-inch by 9-inch cake pan.


Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with Confectioner's Sugar and serve.