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Zucchini Cake

CourseBreakfast, Dessert

Servings	Prep Time
8-12	20

Cook Time

55-60minutes

Servings	Prep Time
8-12	20

Cook Time

55-60minutes

Ingredients

Zucchini Cake

4cups zucchinishredded, with moisture wrung out-see instructions
4 eggslarge, room temperature
1 1/4cups olive oil
2cups granulated sugar
2tsp vanilla extract
2cups all purpose gluten free flour mix with xanthan gum
3tsp baking powder
1tsp baking soda
3tsp cinnamon
1/2tsp nutmeg
1tsp salt
1 cup walnutsfinely chopped, may substitute other nuts

Brown Sugar Walnut Glaze

1/4cup butter substitute
2Tbsp dairy free milk
2tsp maple syrup
1/2cup brown sugarpacked
1/3cup walnutsfinely chopped, plus more for decorating if desired
1/2cup powdered sugar

Instructions

Zucchini Cake

Shred zucchini. Place shredded zucchini in the center of a kitchen towel and wring out. The shredded zucchini should be fairly dry when adding it to the batter.
Preheat oven to 350°.
Measure out eggs, olive oil, granulated sugar and vanilla into a large bowl or stand mixer. Beat on medium until combined and light in color.
In a separate bowl, measure out all dry ingredients. Whisk well to combine.
Gradually add dry ingredients to the wet ingredients, beating on low in between each addition until well incorporated.
Add walnuts to the mix and beat until well incorporated.
On low, add dry shredded zucchini to the mix and beat until just incorporated.
Spray Bundt pan with cooking spray. If spray collects at the bottom of pan, invert pan onto a paper towel for a minute to drain excess spray. If desired, sprinkle raw sugar around the insides of the pan before adding the batter.
Pour batter into prepared pan, making sure the batter is evenly distributed. Smooth out top of batter. Bake at 350° for about 55-60 minutes. Your cake may take a bit longer, depending on the moisture level of your zucchini. Bake until a tester inserted into the center of the cake comes out clean and the cake begins to pull away from the outside edges of the pan. If you have an instant read thermometer, bake your cake until it reaches 210°.
Set pan on a cooling rack. After ten minutes, invert the pan onto the cooling rack. Allow the cake to cool completely. If serving the same day, while cake is cooling, make the glaze. When cake is cooled, transfer to a serving plate.

Brown Sugar Walnut Glaze

In a small pot, add butter substitute, dairy free milk and maple syrup. On low, heat until the butter substitute has melted and everything is well combined.
Add brown sugar to the pot and stir to incorporate.
Add the walnuts and stir to incorporate.
Continue to stir the glaze just until it comes to a very gentle simmer. Remove from heat.
Add powdered sugar and gently stir to combine. This glaze can be made ahead of time and refrigerated. When needed, microwave on low for 30 seconds at a time, stirring in between until the glaze has returned to liquid. Stir well before glazing cake.
Before serving, glaze cake, sprinkling with additional chopped walnuts, if desired. If your cake is still warm, it will partially absorb the glaze. If your cake is cooled the glaze will look as pictured.

Recipe Notes

This zucchini cake is gluten free, dairy free and vegetarian.