Zucchini Lemon Cake
- 1 1/2 cup flour
- 1 cup brown sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup pureed zucchini (about 1 1/2 zucchinis)
- chopped zucchini skin (for color)
- 1/4 cup Meyer Lemon Olive Oil
- 1/4 cup milk
- 1 cup chopped walnuts
- juice of 1 lemon
- zest of one lemon, chopped
Preheat your oven to 375. Spray a 9 inch round pan or rub it down with olive oil.
Prepare your zucchini! Wash and peel them, but don’t discard the skins. Dice about 1 1/2 zucchini’s and put them in a blender or food processor. Puree until smooth. You may need to add a little of the olive oil to make it smooth, but I wouldn’t say more than 3 tbsp all together. You could also use a little water. Chop the skins and set aside.
Sift together all the dry ingredients, except the skins in one bowl and set aside. Stir all the wet ingredients, including the lemon juice together in another larger bowl until they combine. Slowly add the dry ingredients to the wet. Once everything is thoroughly combined, fold in the walnuts and the zucchini and lemon skins.
Pour into the pan and smooth down. Bake for about 40-45 minutes. A toothpick inserted in the center should come out clean. Let cool on a wire rack before frosting.
