What to do with all that late summer produce? This beautiful golden zucchini cake is made with lemon, thyme and our favorite ingredient—extra virgin olive oil!— for a bright, summery-sweet flavor that makes use of summer’s bounty. Serve it with ice cream for dessert, have it for breakfast with coffee, or a mid afternoon snack.
Pair Recipe with Olive Oil and Lemon Yellow Zucchini Bread with:
Double Chocolate Zucchini Cake by Jessie Sheehan
Similar Colavita Recipes:
Olive Oil Pound Cake by Jessie Sheehan
Savory Olive Oil Loaf Cake
Preheat the oven to 350°F.
Drizzle a 9x5 loaf pan with Colavita olive oil and line with parchment paper.
Use the small holes of a box grater or the grating disc of a food processor to shred the zucchini. Place the grated zucchini in a double layer of paper towel and (over the sink) squeeze to release the excess water. Place drained zucchini in a bowl.
Combine the flour, salt, baking powder, baking soda, and sugar in a mixing bowl and whisk to combine.
In another bowl, whisk together the Colavita olive oil, Greek yogurt and eggs. Stir the zucchini, lemon zest and thyme leaves into the wet ingredients.
Add the wet ingredients to the dry ingredients and stir just until combined.
Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 50 minutes.
While the bread bakes, combine the lemon juice and the granulated sugar in a small saucepan. Toss in the thyme sprig. Cook over medium heat until the sugar dissolves. Set aside to cool. Once the syrup is cool, remove the thyme sprig.
As soon as the bread comes out of the oven, pour the lemon glaze over the loaf.
Cool the loaf in the pan for 10 minutes and then turn out onto a cooking rack to cool completely.
Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.