Zucchini Olive Oil Bundt with Crunchy Lemon Glaze
Welcome to Day #16 of I Like Big Bundts...the Food Librarian's quest to present 30 Bundts in 30 Days! All leading up to National Bundt Day on November 15th. Can you believe it is already November? The countdown to National Bundt Day has begun! Do you have your recipe picked out?! :) I hope you make a Bundt! (I'll do a round up like last year so please plan to send me your link!)
Savoring Time in the Kitchen, and I made the one from David Lebovitz. Both are adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma.
Savoring Time in the Kitchen added chocolate to her cake and baked it in the pretty Heritage pan from Williams-Sonoma. David Lebovitz made his in the classic Bundt. Both look delicious!
I finely grated the zucchini and squeezed out some of the water. And since there are four zucchinis, olive oil, and good for you nuts, this bundt is perfect for you. Have another slice. Ha ha.
Williams-Sonoma. It is definitely one of my favorite Bundt pans. Sooooo pretty.
Dory from my favorite movie, Finding Nemo. Yeah, I think I should go to bed now.
See you back here tomorrow for another Bundt! - mary the food librarian
David Lebovitz's version (no chocolate) of Zucchini Cake with Crunchy Lemon Glaze
Savoring Time in the Kitchen's version (with chocolate) of Zucchini Chocolate Olive Oil Cake with Lemon Glaze
- Used walnut pieces from Trader Joe's and Trader Joe's pecans
- Baked in the Heritage Pan
- Used Extra-Virgin Olive Oil from Trader Joe's
- Added zest of one lemon to the batter (David Lebovitz said he would do this next time)
- I used 4 regular sized zucchini (what they sell in the grocery store, not the huge ones you find behind the shed in the garden at the end of summer and then leave on your neighbor's doorstep as a "gift from the garden").