Zucchini season is definitely here in Rockdale. We’ve all had different kinds of zucchini cake and they are all delicious, but here is one that I thought was very different from the rest and super delicious. And I love anything lemon-flavored.
Glazed Lemon Zucchini Cake
1-1/4 cup sugar
6 tbsp oil
2 eggs
1/3 cup milk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour
1-1/4 tsp baking powder
1/2 tsp salt
1-1/2 cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
Glaze
1 cup powdered sugar
1-2 tbsp lemon juice
Preheat oven to 350.
Spray a loaf pan with baking spray and line with parchment. Combine flour, baking powder and salt in a medium bowl and whisk together. In a large bowl, combine the sugar and olive oil. Whisk. Add eggs and milk and whisk. Add flour mixture and stir just until incorporated. Fold in zucchini and lemon zest.
Pour batter in prepared pan and bake for 45 to 55 minutes or until a toothpick comes out with moist crumbs. Place the loaf on a cooling rack, cool for 15 minutes. Use the parchment paper to carefully lift the cake from the pan. Let cool completely on rack.
For glaze: In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle glaze over cake.
And here’s another use for zucchini in pancakes. These are savory pancakes though, not sweet ones.
Zucchini Pancakes
2 cups grated zucchini
3 eggs, lightly beaten
3 tbsp melted butter (more for greasing the pan)
3/4 cup flour
1-1/2 tbsp water
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1/2 tsp grated nutmeg
Preheat a frying pan over medium heat.
Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1-1/2 tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.
Serve with Brie (or your favorite melting cheese), roasted tomatoes and chives.
Parmesan Zucchini “Fries”
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp chopped fresh parsley leaves
Preheat oven to 350 degrees.
Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.
Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
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