I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Zucchini Lime Drizzle Cake

Zucchini Lime Drizzle Cake

Zucchini breads and cakes are a go to during the growing season, when there is always one left from your farmers market haul, or just too many growing in your garden. I like my zucchini bakes light and fresh, rather than dark and spiced, so with that one lingering zucchini on the counter, I returned to my recipe for Zucchini Lemon Gems to make a loaf cake. I’ve switched to lime for a little difference, and used rich olive oil and tangy Greek yogurt to make the cake moist and zippy.

I debated whether to call this a bread or a cake. It is a cake more in the sense of an English cake, served at tea, rather than the rich frosted confections we think of. But the crackly sweet glaze makes it a little richer than a zucchini bread. Without the glaze, you definitely have a simple bread, but I really think it adds a special touch. Serve this as snack (with iced tea in the summer of course) or for breakfast. But served with a scattering of fresh berries and some lightly sweetened whipped cream, it makes a creative summer dessert packed full of in season flavor.

Zucchini Lime Drizzle Cake
Serves 10
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For the Cake
  1. 2 eggs
  2. 1/2 cup olive oil
  3. 2/3 cup sugar
  4. 1/2 cup plain Greek yogurt
  5. Zest of 1 medium limes
  6. 2 Tablespoons lime juice
  7. 1 cup finely grated zucchini (about 1 medium zucchini)
  8. 2 cups unbleached all-purpose flour
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon salt
For the glaze
  1. Zest of one medium lime
  2. 3 Tablespoons lime juice
  3. 5 Tablespoons granulated sugar
Instructions
  1. Preheat the oven to 350°. Grease a 9 by 5 inch loaf pan.
  2. In a large bowl, beat the eggs then stir in the oil, sugar and yogurt until well blended. Add the lime juice and zest and the zucchini. Stir until blended, making sure the zucchini is evenly distributed. Add the flour, baking powder and salt and stir until just blended, with no streaks of flour left.
  3. Spoon the batter into the prepared pan. Bake for 40 - 45 minutes until a tester inserted in the center comes out clean.
  4. While the cake is cooking, mix the sugar and lemon juice for the glaze in a small bowl. The sugar should not dissolve completely.
  5. Leave the cake to cool in the tin for a few minutes, then poke holes all over the surface with a skewer or cake tester. Stir the glaze to blend, then spoon it over the cake while it is still hot. Leave the cake to cool and soak up the glaze, then run a thin knofe around the edges to loosen and remove from the pan.
The Runaway Spoon http://therunawayspoon.com/blog/

2 comments to Zucchini Lime Drizzle Cake

  • sally

    Really good, very nice recipe.I made as directed.Mine took 3 small fresh unblemished zucchini, used only the top green layer, made soup with the rest with basil!The recipe makes 3 small loaves.Slice thin for best experience.A great “Tea” cake.I remember bioe rides on Marthas Vineyard and stopping for a Lemon Tea cake in the 50’s!

  • sally

    Excellent recipe found on the Christian Science pages.
    I used the very best ingredients I can find. I was worried that the olive oil I used, would be too strong. it wasn’t but it was a premium quality from spain and fresh…

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