Apple-Zucchini Country Cake

This Apple-Zucchini Country Cake is perfect for this time of year– late summer, early autumn when we’re inspired to bake fall flavors but still have plenty of zucchini growing strong. This cake has a subtle apple flavor with a dash of cinnamon nutmeg for spice. You can add pecans or walnuts if you like a crunchy texture earthy flavor.

SERVING SIZE

12-14

INGREDIENTS

1 cup zucchini, raw shredded

1 apple, shredded

1 ½ cups flour

¼ teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon sea salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup olive oil, plus more for coating pan

½ cup honey or maple syrup

2 large Eggs

1 tablespoon vanilla bean paste or extract

GLAZE (optional)

1 lemon

1 tablespoon lemon zest

2 cups or more powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat your 9 x 5 x 3 inch loaf pan with a thin layer of olive oil, then sprinkle with flour.

Grate zucchini apple with a medium grater set aside.

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon nutmeg.

In a mixing bowl, beat eggs, olive oil, honey or maple syrup vanilla until well blended. Fold into grated zucchini apple.

Add flour mixture, beating just until combined. Pour batter into prepared pan bake until cake has risen skewer or toothpick comes out clean. About 45 to 50 minutes.

For glaze, use a fork to mix all ingredients together until thick, but spreadable, set aside in a wrapped container (make sure it doesn’t dry out)

Let cake cool completely. Once cake is cool, pour spread or drizzle glaze over top.

Serve with your favorite vanilla ice-cream.