3.9.17

CITRUS ZUCCHINI LOAF CAKE

It’s a cake and no substitution for one’s vegetable intake. To avoid a dense cake, the grated zucchini is completely squeezed out of its juices. Sprinkling the grated zucchini with a bit of sugar forces the liquid out, lessening the wait to start the cake. Two pounds of zucchini yields 1 cup of grated zucchini and 3/4 cup of juice. The recipe is easily adaptable to an orange or a lemon zucchini cake. The loaves were not very high, but considering the delicate crumb, it is best to serve the cake in thicker slices.


Citrus Zucchini Loaf Cake

CAKE
2 pounds of zucchini [2 medium], grated
2 Tbsp sugar
1 cup oil
1 cup sugar
3 eggs
2 tsp pure vanilla extract
1 tsp lemon extract
juice of 1 orange
1/4 cup lemon juice
2 cups flour
1/2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
zest of 1 orange
zest of 1 lemon

FROSTING
4 Tbsp soft unsalted butter
1-1/2 cups icing sugar
1/2 tsp pure vanilla extract
juice of 1 lemon

  • Cut off the ends of two zucchinis.
  • Wash and grate.
  • Place in a bowl and toss with 2 Tbsp sugar.
  • Let it stand for 20 minutes.
  • Drain and squeeze out ALL the juice. Discard juice.
  • Preheat oven to 350F.
  • Line 2 loaf pans with parchment paper.
  • Beat the oil, 1 cup sugar, eggs, vanilla extract, lemon extract for 4 minutes.
  • Add the juice of 1 orange and the lemon juice and beat to incorporate. Set aside.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the orange and lemon zest and the fully drained zucchinis and whisk to incorporate.
  • Add the liquid mixture and stir just to combine.
  • Spoon batter into the prepared loaf pans.
  • Bake in the preheated oven for 35-40 minutes or until the cake tester comes out clean.
  • Remove from oven and let the loaves cool down completely.
  • Gently remove from pan, discard parchment and place on a tray.
  • Combine the frosting ingredients and whip on high speed for 4 minutes.
  • Spread the frosting on top of the cooled cakes. 
  • To fully appreciate the wonderful crumbs serve at room temperature. 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!