A perfect ode-to-summer cake, this green-speckled one is not the usual dense spicy zucchini bread–like version; instead, think summery with a touch of thyme and lemony sweetness. Serve it warm and glazed, with peaches or raspberries and ice cream, or just simply on its own with a glass of iced tea or lemonade.
Serves 8 to 10
Prep time: 30 minutes
Baking time: about 50 minutes
¾ cup olive oil or vegetable oil, plus more for the pan
2 cups grated zucchini
1 tablespoon chopped fresh thyme
2 cups unbleached white all-purpose flour, plus 2 tablespoons
1½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
¾ cup sugar
2 tablespoons fresh lemon juice
½ lemon (not peeled), chopped and seeded
3 large eggs
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
Preheat the oven to 350°F. Oil the bottom and sides of a 9-inch round or 8-inch square cake pan. Line the bottom with parchment paper, brush with a little oil, and set aside.
Press the grated zucchini between layers of paper towels to extract most of the moisture. In a small bowl, toss the zucchini with 2 tablespoons of the flour and the thyme. Set aside. Sift the remaining 2 cups flour, the baking powder, salt, and baking soda together in a large bowl, and set aside.
In a food processor, whirl the sugar, lemon juice, and chopped lemon for about 20 seconds. Add the oil and eggs and whirl briefly. Add half the flour mixture, pulse for a few seconds, and then pulse in the rest of the flour mixture.
Scrape the batter into a bowl. Stir in the grated zucchini mixture. Fill the prepared cake pan. Bake until the top is golden and the center is firm to the touch, about 50 minutes. Cool for about 15 minutes before removing the cake from the pan.
Make the glaze: Stir the confectioners’ sugar into the lemon juice with a fork. Brush the glaze over the warm cake.
Serve as a snack, breakfast, with tea, or as a dessert.