This is a spicy, flavorful cake that originated as Mario Battali’s Zucchini Olive Oil Cake. We adapted it slightly by substituting half of the zucchini called for in the recipe with grated apples. So, if you like, you could use 2 cups of shredded zucchini. Walnuts will taste great, but if you have pecans left over from last year’s good crop, you could use those, too.
Zucchini and Apple Olive Oil Cake
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups granulated sugar
1 cup extra-virgin olive oil
3 large eggs
2 teaspoons pure vanilla extract
zest of 1 lemon, finely grated
1 cup of shredded zucchini
1 cup shredded apples
1 cup walnuts, chopped (optional)
Powdered sugar for dusting
Preheat the oven to 325 degrees.
In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.
In the bowl of an electric mixer, beat the sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and walnuts.
Pour into a greased 13-inch by 9-inch cake pan.
Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with powdered sugar and serve.
Adapted from Mario Battali’s recipe, with thanks to www.spoonfulblog.com