Zucchini Olive Oil Cake

You can grate the zucchini using a grater with larger holes. No need to peel the zucchini, just trim it. Afterwards, make sure to put it in 2 paper towels and squeeze out all the liquid. Quite a lot of liquid came out- at least 1/2 a cup.

Mix orange zest with the sugar. I found the paddle mixer didn't distribute the orange zest well, and it was better to just use my hands. 

Another great vegan recipe excited to try from the Wall Street Journal!  This time, from Melissa Funk Weller of Walnut Street Café. I want to try this strawberry rugalach recipe from her next!

It tastes like an orange pound cake, and sweet enough that you don't need to glaze it. And kind of healthy since your vegetables are mixed in! The orange zest gives it a very nice citrusy flavor. Great for breakfast, afternoon snack, and with coffee or tea. Not a difficult recipe, although it just took some time to grate the 2 zucchini. I did not need to peel the zucchini. Best to bake the cake at least 1 day before. I discovered that with other vegan baked goods- that they are more moist if baked at least 1 day in advance.

I didn't have whole- wheat pastry flour, so just used all-purpose flour instead. Also, did not make the glaze. Baked for 55 min, but maybe next time, could bake for a little less.

Zucchini Olive Oil Cake (~Recipe adapted from Melissa Funk Weller of Walnut Street Café, Philadelphia)

Ingredients
For the Cake

• Non-stick cooking spray
• 1 1/2 cups flour, plus more for dusting 
• 3 tablespoons flaxseed meal
• 1/2 cup whole-wheat pastry flour (I used all-purpose flour instead)
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 2 small to medium zucchini, trimmed
• 1 cup plus 2 tablespoons granulated sugar
• zest of 1 orange
• 2/3 cup extra-virgin olive oil

For the citrus glaze (optional)

• 2 tablespoons lemon juive
• 2 1/2 tablespoons orange juice
• 1 cup powdered sugar, sifted

Directions

1. Place rack in middle of oven and preheat to 350 degrees. Spray a 9 inch spring-form pan with nonstick cooking spray and dust inside with flour, tapping out excess.
2. In a small bowl, combine flaxseed meal and 3 tablespoons warm water and mix to combine. Set aside and let mixture soak for 10 min.
3. In a large bowl, whisk together whole-wheat pastry flour, salt, baking soda, baking powder, and nutmeg. set aside
4. Place a box grater on a clean kitchen towel. Grate zucchini on large holes of grater. Wrap grated zucchini in a towel and wring out as much water as possible. Set aside. (turns out a lot of water come out in this step).
5. Use an electric mixer fitted with a paddle attachment to beat sugar and orange zest on low speed until zest is evenly distributed, about 20 seconds (I found it easier to just mix the zest with the sugar by hand). Gradually add olive oil and beat on medium speed until incorporated, 30 seconds. Add soaked flaxseed meal and beat on medium speed to aerate and emulsify batter, 1minute. Add zucchini and mix on low speed to distribute. Add dry ingredients and mix on low speed until fully incorporated.
6. Pour batter into prepared pan. Use a spatula to smooth surface. Bake until cake is brown on top and pulls away from sides of pan and springs back when gently pressed, 55-60 min. Cool in in pan for 10 min. Remove sides of pan and let cake cool slightly on rack.
7. For citrus glaze- in a small bowl, whish together lemon and orange juices and confectioner's sugar until no lumps remain. Place a baking sheet under cooling rack. Use and offset spatula to spread glaze over cake.