Why Snack Cakes are My Favorite Dessert
When it comes to desserts, snack cakes are always a favorite of mine. Unlike traditional layer cakes, which can often be dry and overly sweet, snack cakes are thinner and pair perfectly with a cup of tea or coffee. They offer just the right balance of sweetness and texture without being too heavy.
A Summer Tradition: Zucchini-Olive Oil Cake
I usually find myself baking this delicious Zucchini-Olive Oil Cake during the late summer. It’s the perfect recipe for when zucchini is overflowing at the farmer’s markets, and you need a creative way to use it all up. This recipe, shared with me many years ago by my friend and mentor, Linda Carucci, has become one of my absolute favorites. Every time I make it, I’m reminded of the fun cooking class my husband and I took with her!
A Family Favorite
This cake has become a staple in my kitchen, and I’ve shared it with friends and family over the years. It’s always a hit, and I’ll be baking it again next week when my mom comes to visit—it’s definitely going on the meal plan!
What Makes This Zucchini Cake Special?
The ingredients in this cake combine to create a moist, flavorful treat that’s hard to resist:
- Olive oil keeps the cake wonderfully moist, giving it a rich texture.
- Toasted walnuts add a nutty flavor that complements the other ingredients perfectly.
- Plump raisins provide just the right amount of natural sweetness.
- And best of all, this recipe uses nearly 2 pounds of zucchini, making it the ideal way to make the most of a bumper crop.
I hope you get a chance to try one of my favorite snack cakes!
Cheers,
Christina
Zucchini-Olive Oil Cake with Lemon Icing
Ingredients
Cake
- 1 ½ cups raisins
- 1 ½ cups golden raisins
- 2 cups hot water
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 3 large eggs
- 1 ½ cups sugar
- 1 cup mild-tasting extra virgin olive oil, such as Bariani
- 3 cups shredded, unpeeled zucchini, about 1 ¾ pounds
- 2 tsp pure vanilla extract
- 1 cup toasted walnuts, chopped
Lemon Icing
- 2 medium lemons
- 1 tbsp mild-tasting extra virgin olive oil
- 2 cups powdered sugar
Instructions
Soak the raisins:
- Measure raisins into a 4-cup liquid measure. Add enough hot water, brandy, or other liqueur to cover raisins. Cover and set aside for 20 minutes to 24 hours (if using alcohol).
Prepare the cake:
- Preheat oven to 350℉. For a thin snack cake (to eat out of hand), butter an 11×16" rimmed baking sheet. If you prefer a denser cake (more suitable if you plan to serve the cake on a plate), butter a 9×13" baking pan; set aside.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt; set aside.
- In a medium bowl, beat eggs lightly. Add sugar and stir to combine. Whisk in olive oil, zucchini, and vanilla extract. Add egg mixture to dry ingredients and stir to combine. Strain raisins, reserving soaking liquor for another use. Add raisins and nuts to batter, and stir just to combine. Pour batter into prepared pan.
- Bake until toothpick inserted in the center comes out clean, cake springs back when touched in the center, and cake begins to pull away from the side of the pan, 20 to 25 minutes for the 11×16″ pan. If using a 9×13″ pan, bake 50 to 55 minutes. Transfer cake (in the pan) to a cooling rack, and cool to room temperature.
Preparing the icing:
- With a zester or the small holes of a box grater, remove the zest from the lemons and finely chop 2 teaspoons of zest. Squeeze the lemons and measure out ¼ cup of juice. Reserve any remaining zest and juice for another use.
- In a medium bowl, combine lemon juice, olive oil, and lemon zest.
- Sift powdered sugar into bowl and stir to combine. Cover icing with a piece of plastic wrap placed directly on the surface (to prevent a crust from forming), and set aside until cake is cool.
Ice the cake:
- Leave cake in the pan and spread the top with icing. To prevent the icing from “cracking” when you cut the cake, score the cake into bars or squares before icing hardens. After serving, cover any remaining cake with plastic wrap and store at cool room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 1 month.
Nutrition
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Linda Carucci
My dear Christina, I’m thrilled that this cake continues to strike a chord. I hope your readers enjoy it as much as I’ve been loving your Turkey-Feta Meatballs. Yum!
xox
Christina Shoup
Hi Linda, it’s a favorite of ours! Reminds me of you when I make it. 🙂 And I’m so glad you love the Turkey-Feta meatballs, it’s been quite a hit on the blog and definitely a family favorite. XO