Ingredients
Method
Cake
- Preheat the oven to 350°F (320°F for convection). Butter and flour a 9x5-inch loaf pan, or line it with parchment paper.
- Grate the zucchini on the large holes of a box grater, then squeeze it in a clean kitchen towel to remove excess water.
- In a large bowl, beat the eggs with the packed brown sugar until frothy. Whisk in the oil, vanilla paste, lime zest, and lime juice.
- Sift the flour, baking powder, and baking soda together, then fold them into the wet mixture until just combined.
- Fold the grated zucchini gently into the batter.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
Make the Glaze
- Whisk the confectioners' sugar and lime juice together in a small bowl until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top and let it run down the sides.
Nutrition
Notes
Squeeze the grated zucchini well; too much moisture makes the cake dense and soggy.
If you do not have vanilla bean paste, use 1 1/2 teaspoons vanilla extract.
Neutral oils such as canola or grapeseed work best; olive oil will add a savory note.
For a thicker glaze, add a little extra confectioners' sugar, or thin it with a few drops of lime juice.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
The flavors develop overnight, so you can bake it a day ahead and glaze it just before serving.
Serve slices with a spoonful of Greek yogurt or softly whipped cream for extra brightness.