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Zucchini and Olive Oil Spice Cake- gluten free (or not)

This is a delicious way to use up a couple zucchinis that become so abundant during the late summer harvest.  It lasts for a good while as well, and somehow tastes even better the day after it is baked.

 

Ingredients:

 

400 grams/ 3 ¼ “all-purpose” gluten-free flour or regular all-purpose unbleached white flour (I do not recommend Bob’s Red Mill gluten free flour blend which uses bean flours and will make your baked goods taste like beans, chose a gf blend that includes xanthan gum)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1 teaspoon ground ginger

2 teaspoons vanilla bean paste or real vanilla extract

3 large eggs

1 ½ cups sugar

1 cup good quality extra virgin olive oil

Zest of one organic lemon

300g/2 cups/2 medium sized finely grated zucchini, pressed of excess water

 

Method:

 

Preheat oven to 350 degrees F.  Butter/oil and lightly flour a 10 cup sized tube pan (angel food cake pan).  In a large bowl mix together the flour, salt, baking powder, baking soda and spices and set aside.  With a stand mixer or hand held mixer, whip together the eggs, olive oil, sugar, lemon zest and vanilla bean paste until emulsified or about 2 minutes.  One cup at a time, pour in the flour mixture, with the mixer on low speed, scraping down the sides as necessary to fully blend the batter, about 1 minute more.  Stir in the grated and strained zucchini by hand.  Pour batter into tube pan evenly.  Bake for at least 45 minutes, though ovens vary greatly and mine took 60 minutes.  Cake is done when a cake testing stick inserted into the center of the cake comes out clean. 

 

Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. She excels in making whole-foods, gluten-free meals and loves to bake.  When not happily creating delicious meals over a hot stove, or hanging out with her family, you might find Ms. Christenson at a farmer’s market or food co-op, immersed in local food, community and culture. Cooking has been an integral part of her life since she could properly handle a knife at age two, the first of many lessons with her father who was a professional chef and is now chief fishmonger at Coastal Seafoods.  You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at www.mplsrealfoodlover.com or www.facebook.com/minneapolisrealfoodlover .

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