Zucchini Cake With Ginger and Hazelnuts
Updated July 19, 2016
Craig Lee for The New York Times
- Total Time
- 1 hour, plus cooling time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¼ cups sugar
2 large eggs
½ cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 ½ cups grated zucchini
½ cup finely chopped hazelnuts
Nutritional analysis per serving (12 servings)
39 grams carbs; 31 milligrams cholesterol; 294 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 1 gram fiber; 207 milligrams sodium; 4 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
- Step 2
Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.
Private Notes
Comments
Holy god, this was good. I've made it a couple of times and I've found that it is still quite good with the sugar cut down to a heaped half cup. Any less and I found that it lost the cake-y consistency.
Delicious. As several have noted, cutting the sugar in half works well and I wouldn't have wanted it any sweeter. Definitely toast the hazelnuts first. and increase to a cup. A little more ginger would be nice too.
1) Used 9"x3" springform pan & baked per recipe. Buttered, parchment lined bottom & buttered it, flour dusted all. Baked per recipe for toasty brown top, moist, dense crumb. 2) Fresh ginger & orange juice /peel great flavor combo. Those plus nuts make pretty, rustic color against flecks of zucchini green. 3) Used pecans; had them on hand. 5) Used mild EVOO; educed oil from 1/2 C (8TB) to 6 TB. 6) Just sweet enough. Good anytime of day. 7) Stays moist day 2.
This was SUPERB. I added a bit more ginger, but it was the ingredient that put it over-the top. It is a KEEPER!
Delicious! I didn’t have an orange on hand so I grated lemon rind and rubbed it into the sugar and used the lemon juice instead of orange. I substituted walnuts for the hazelnuts and drizzled a lime juice icing sugar mix over the top. The cake was so good the friends I had over asked for seconds. Definitely a keeper recipe to bake when I need to use up zucchini from my garden.
I did not have hazel nuts or fresh ginger handy when I made this and it was delicious on its own.