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

  • ground cinnamon
  • ground ginger
  • nutmeg
  • walnuts
  • zucchini
  • store-cupboard ingredients
  • bottled lemon juice

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Notes about this recipe

  • 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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