Zucchini-olive oil cake with lemon crunch glaze from Dolce Italiano: Desserts from the Babbo Kitchen (page 94) by Gina DePalma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LauraMB on August 08, 2023

    Made as written. Very good.

  • pavolva on July 18, 2023

    A back-pocket, archetypal recipe for zucchini cake. The cake itself is tender and plush. I opted to swap out about 40% of the olive oil with vegetable oil instead and am glad that I did, as the cake leans vegetal. I toasted my nuts before adding to the cake and found this to enhance the earthy qualities of the bundt in a positive way. The glaze is important in counteracting the savory flavor of the zucchini; the texture of the glaze reminds me of that of Safeway glazed donuts (in the best way possible!) Adding some orange zest into the glaze kicked the citrus flavor up a notch — would recommend, as it complements the nuttiness of the cake nicely. Ideas for experimenting: coconut & golden raisin add-ins, using part whole wheat/spelt flour to complement the nuttiness of the cake, adding five spice into the spice mix for the cake.

  • okmosa on September 14, 2020

    This zucchini cake was good but nothing extraordinary. In fact, it was a bit plain despite the spices and lemon glaze.

  • Frogcake on August 17, 2017

    A delicious, moist cake with just the right balance of spices and walnuts. And I used up two zucchinis of ten from my garden! One full cup of olive oil seems like a lot but I resisted the urge to cut back and it was perfect and not oily at all. I did reduce the sugar in the cake to 1.5 cups. We loved the lemon glaze too. Will be making this one again!

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