Zucchini, Lemon and Walnut Loaf Cake (Cake aux courgettes, citron et noix)


The wonderful French Desserts by Hillary Davis has been a wealth of awesome recipes and this loaf cake is absolutely divine. It is simple enough but produces an ultra-moist and richly flavored cake with a hint of olive oil and the nice lemon kick! Now you can eat your cake and have your vegetables too!!! What ‘s not to love?

You’ll need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups coarsely grated zucchini, squeezed very dry in paper towels

1 cup chopped walnuts

1 cup granulated sugar

1/2 cup olive oil

3 large eggs

1/2 tsp pure vanilla extract

2 tsp lemon extract

1 lemon, tested and juiced for 1/4 cup juice


Preheat oven to 325 F. Butter and flour the loaf pan.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the zucchini and walnuts and stir to coat.

In another bowl, whisk together the sugar, olive oil, eggs, vanilla, lemon extract, lemon juice and lemon zest.


Stir the dry ingredients into the wet ingredients just until combined. Do not overwork the batter.
Scoop batter into the loaf pan and bake for 1 hour.

Remove from the oven and cool in the pan for 15 minutes before turning out onto a serving plate. Lightly dust with confectioner’s sugar (optional)


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