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.
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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!
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…