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Zucchini-Olive Oil Cake with Lemon Crunch Glaze

Zucchini-Olive Oil Cake with Lemon Crunch Glaze Recipe

  • 1 cup walnut pieces
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 large eggs
  • 1 ¾ cups granulated sugar
  • 1 cup extra virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups grated zucchini (about 2 small zucchini)
  • Confectioners sugar, for dusting (optional)
  • ¼ cup freshly squeezed lemon juice
  • 1/3 cup granulated sugar
  • 1 cup confectioners sugar
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 501kcal (25%)
Total Fat 26g (40%)
Saturated Fat 4g (18%)
Cholesterol 53mg (18%)
Total Carbohydrate 64g
Dietary Fiber 2g
Sugars 46g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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