This past week I made not one, but two of these yummy zucchini cakes. The first one…..just to try it out and share with my co-workers. The second was for a baby shower.
I found the recipe on David Lebovit’s site: here’s the link!!!
OH NUTS: I used super finely processed pecans, that had been previously chopped and roasted with a bit of brown sugar and cinnamon. I’m not too keen on big chunks of nuts in my cake….but, that’s just my personal preference.
GLAZED OVER: I would suggest adding the lemon juice to the sugars a little at a time, so you can achieve the consistency you like best. I like mine a little on the thick side. My fist cake had a thinner glaze (not sure if you can tell from the photos).
BAKED: I think my bunt pan is a little narrower/ deeper than the one used in the link provided. I had to bake mine a little longer than directed. Just make sure your toothpick (or skewer- that’s my preference when the cake has height) comes out clean.