Zucchini cake with crunchy lemon glaze from David Lebovitz by David Lebovitz

  • almonds
  • ground cinnamon
  • ground ginger
  • lemons
  • powdered sugar
  • granulated sugar
  • zucchini
  • olive oil
  • eggs
  • all-purpose flour
  • sugar
  • whole nutmeg

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

  • Eat Your Books

    Can substitute walnuts or pecans for almonds.

  • stockholm28 on August 25, 2020

    This was very good. With the glaze it is pretty sweet ... definitely a dessert.

  • rgraham on August 25, 2020

    Really fantastic. Used walnuts and baked in a Bundt-lette pan and a loaf pan for the excess. We devoured the loaf and I've frozen the smaller ones for later. Yum.

  • lindseyshannon34 on August 01, 2020

    This is great! I used almond flour as that was all I had on hand. I squeezed some liquid out of the zuchini but when I make this again, I think I'll squeeze out even more so I cram more zucchini in. An excellent use of garden glut of zucchini.

  • eliza on July 16, 2020

    This cake comes together quickly and is delicious. I didn't use the glaze (which I'm sure would be very good), opting to sprinkle on some coarse sugar instead. I used 2 loaf tins about 4.5 x 13 inches and it needed about 40-45 minutes. Don't tell anyone, but I used the oil from my sundried tomatoes for most of the olive oil, and it tasted great. Also I used ground almonds and omitted the other nuts completely. Will definitely make this one again. Freezes well too.

  • jzanger on July 22, 2014

    Really great, and I'd make it again. I used my cuisinart to shred and then pulsed it 3 times quickly with the chopping blade. I also zested 2 lemons' worth into the sugar before preparing the batter. The recipe lists three options for nuts (almonds, pecans, or walnuts) and I chose walnuts. Everything else in the recipe was followed to a t, though the cake was in for closer to an hour rather than 45-50 minutes.

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