Prep 20 mins
Cook 40 mins
A rich, moist cake. Good with whipped cream, or frosted with a cream cheese frosting. Dice the zukes instead of grating. Cook time does not include cooling time.
- Pre-heat oven to 350°F.
- Grease and flour a 9x13-inch baking pan.
- In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
- In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
- Stir in diced zucchini.
- Pour into prepared pan.
- Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack.
- When completely cooled, frost if desired. Or serve with whipped cream.
This was a weird zucchini loaf recipe so I followed the directions to a T (ok, I did add lemon ZEST not RIND). Absolutely great cake! Extremely moist, holds its shape, and I can even detect the lemon flavor which is delicious. I cut the zucchini into small dice and it really worked. My molasses made the cake dark to a point that it looks chocolate. It's right on for sweetness.
This was a real treat. Mixing it up was easy but I was a little worried at how thick the batter was. Still, I spread it out in the pan with the spatula and crossed my fingers. But it rose up perfectly and the zucchini made the cake SO MOIST! I followed the recipe precisely other than adding about a tsp of cinnamon. I tasted the batter and just felt like the cinnamon would add just the right aromatic and flavorful touch--and it did. Don't skimp on the lemon zest here--that really sets off the flavors. This recipe is a keeper for me. I am eager to try out some barley flour or other whole-grain flours to beef up the nutritional profile a little. :) My boys were dubious about trying the cake due to the zucchini but when they did try it they loved it. I didn't frost the cake--it was perfect the way it was.