Equipment
Ingredients
Dry Ingredients
- 360 g all-purpose flour, sifted
- 5 g baking powder
- 3 g baking soda
- 2 g ground cinnamon
- 3 g fine sea salt
Wet Ingredients
- 300 g granulated white sugar
- 240 ml vegetable oil
- 3 large eggs, room temperature
- 6 g lemon zest
- 10 ml vanilla extract
- 300 g zucchini, grated
Crackly Lemon Glaze
- 150 g powdered sugar, sifted
- 30 ml fresh lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 440 kcal
- Protein
- 3 g
- Carbohydrates
- 62 g
- Fat
- 20 g
- Fiber
- 1 g
- Sugar
- 38 g
- Sodium
- 169 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 146 mg
- Calcium
- 30 mg
- Iron
- 0.6 mg
- Magnesium
- 12 mg
- Phosphorus
- 71 mg
- Zinc
- 0.3 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.5 mg
- Folate
- 14 mcg
- Water
- 31 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Thoroughly grease the Bundt pan with oil or baking spray, ensuring every crevice is coated, and lightly dust with flour, tapping out the excess.
Wash and trim the ends of the zucchini. Using the coarse side of a box grater, shred the zucchini. Do not squeeze out the liquid; the natural water content is essential for the cake's moisture.
In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and slightly emulsified.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
Pour the dry ingredients into the wet mixture. Stir gently with a spatula until just combined and no flour streaks remain. Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the deepest part comes out clean or with a few moist crumbs. The internal temperature should reach approximately 95°C (200°F).
Allow the cake to cool in the pan for exactly 10 minutes. Invert onto a wire rack to cool completely before glazing.
To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until thick but pourable. Pour over the completely cooled cake. Let sit for 15 minutes to allow the glaze to set into a crackly crust.
Chef's Notes
- Resist the urge to squeeze the zucchini. Unlike zucchini fritters, this cake relies on that vegetable water for steam and moisture during the long bake time.
- For the cleanest glaze application, place the wire rack over a baking sheet to catch drips before pouring.
- Rubbing the lemon zest into the granulated sugar with your fingertips before mixing releases the essential oils, intensifying the citrus aroma.
- If the glaze is too runny, add more powdered sugar (10g at a time); if too stiff, add lemon juice (2ml at a time).
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture.
Freezer: 3 months — Wrap unglazed slices tightly in plastic wrap and foil. Glaze fresh after thawing.
Troubleshooting
Cake stuck to the Bundt pan
Cause: Insufficient greasing or cooling time was incorrect
Fix: Piece it back together and cover heavily with glaze or turn into a trifle
Prevention: Use a baking spray containing flour or grease/flour meticulously; invert after exactly 10 minutes
Cake is soggy or heavy
Cause: Excess moisture from zucchini or underbaking
Fix: Cannot be fixed once cooled
Prevention: Ensure oven temp is accurate; do not add extra liquid beyond recipe
Cultural Context
The 'quick bread' method, leavened chemically rather than biologically (yeast), became a staple of American home baking in the 20th century. Utilizing garden gluts like zucchini in sweet cakes is a classic example of Midwestern resourcefulness, transforming a humble vegetable into a celebration dessert.
