Zucchini Lemon Cake

Once more, Zucchini!

I never did get around to making the zucchini bread over again. But this works out as a good substitute.

The only problem I had, was I ran out of confectioner's sugar when it came time to make the frosting! I love the rustic texture of the brown sugar though, so it's not a problem for me, but make sure you check that you have all your ingredients before hand!

Zucchini Lemon Cake

1 1/2 cup flour
1 cup brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp Lemon Twist Sea Salt
1 cup pureed zucchini, about 1 1/2 zucchinis
chopped zucchini skin
1/4 cup Meyer Lemon Olive Oil
1/4 cup milk
1 cup chopped walnuts
juice of 1 lemon
zest of one lemon, chopped

Preheat your oven to 375. Spray a 9 inch round pan or rub it down with olive oil.

Prepare your zucchini! Wash and peel them, but don't discard the skins. Dice about 1 1/2 zucchini's and put them in a blender or food processor. Puree until smooth. You may need to add a little of the olive oil to make it smooth, but I wouldn't say more than 3 tbsp all together. You could also use a little water. Chop the skins and set aside.

Sift together all the dry ingredients, except the skins in one bowl and set aside. Stir all the wet ingredients, including the lemon juice together in another larger bowl until they combine. Slowly add the dry ingredients to the wet. Once everything is thoroughly combined, fold in the walnuts and the zucchini and lemon skins.

Pour into the pan and smooth down. Bake for about 40-45 minutes. A toothpick inserted in the center should come out clean. Let cool on a wire rack before frosting. Try a cream cheese or sour cream frosting, or my brown sugar frosting is after the pictures.

Rustic Brown Sugar Sour Cream Frosting

1 1/4 - 1 1/2 cup brown sugar
1/2 c butter
1/2 c sour cream
1 tsp lemon extract

Whip everything together and chill before serving. You could heat the butter and brown sugar in a small saucepan until the sugar dissolves before whipping everything together, but I think it tastes wonderful as is. I just call it rustic.