Is it just me or are the days starting to blur together seemingly in a never ending cycle of drudgery. Don’t get me wrong! There are benefits to staying at home and having a lot of downtime with my family. Yet, a part of me longs to see people, go places and experience something different. Maybe I just miss spontaneity. Oh well! Things will look up one way or another and I’m looking forward to the day it does.

Despite the serious beginning, this Zucchini Loaf Cake with Crunchy Calamansi Glaze is the complete opposite. I’ve been skeptical of zucchini cake for the longest time (zucchinis in cake? I mean…). I was proved extremely wrong when I made this. Extra sunny and bursting with vibrant summer warmth, this is a loaf I would make again and again. The cake itself is light, fluffy and tender with cute little green specs (yes, they are cute). Meanwhile, the crunchy glaze adds a lovely zingy tartness that works contrastingly well with the soft interior.

Why this works?

Again, this portion is mainly for the skeptics, me being a former part of this group. It is now my job to sway you in the right direction.

First, let’s talk a little about zucchini or should I say courgette. Zucchinis have a very mild flavor so you shouldn’t be worried about having any “off” flavors in your desserts. Another plus is the moisture and bulk that they add to baked goods. Think of it similar to mashed bananas or applesauce. When shredded, zucchini releases some of their juices overall increasing the moisture content of your muffins or cakes. This is great for bakers who want to add volume to a recipe while preventing cakes from going dry. Sure, you will see some green specks in the finished cake but I like to think of it as part of the charm. A quality that makes eating dessert more interesting and fun. (pssst! you don’t have to tell anybody you sneaked veggies into the cake).

Now that we’ve established the amazingness of zucchini, let’s dive into this crunchy calamansi glaze. I’ve said it before and I will say it again, texture is so underrated when it comes to home baking. Many beginner bakers don’t realize that adding just one textural component can elevate your dessert to professional status. For this reason, pairing this soft airy cake with a crunchy citrus glaze is genius. I wish I could say I thought of it first but I’ll have to raise my hands and give all the credit to David Lebovitz. He is, indeed, a genius.

The secret to the crunchy calamansi glaze is adding a small amount of granulated sugar for a toothsome bite. It may not make the prettiest glaze you’ve ever seen but it will be one of the easiest and most delish one. Although the glaze is optional, I highly recommend you to try it for the full experience.

Just A Few Tips

• Use the largest holes on your box grater to shred the zucchini. You can also use your food processor to save time. If you want the zucchini to be more undetectable, choose the smaller side of the grater and finely shred.
• I kept the skins on and did not drain/dry the shredded zucchini (mine didn’t produce that much liquid). If you see that there’s a lot of liquid pooling at the bottom of the shredded zucchini just drain or dry with a towel.
• You can use different types of citrus fruits for the glaze as long as it’s on the acidic side. Think lemons, limes, oranges, etc. I would not suggest pomelo since the tang is very subtle (if pomelo is what you have on hand, there are these madeleines instead)
• Omit the cashews for a nut-free cake
• This can be made into a single layer 8″ or 9″ cake for a more elegant presentation.

Let me know if you love this Zucchini Loaf Cake with Crunchy Calamansi Glaze by leaving a rating/comment down below. I can’t wait to see your amazing bakes!

Print Recipe

Zucchini Loaf Cake with Crunchy Calamansi Glaze

A light, tender and fluffy zucchini loaf cake enveloped in a crunchy calamansi glaze. A delicate dessert plush with subtle spices, chopped toasted cashews and olive oil aroma.

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: Cinnamon, Easy, Vegan

Servings: 1 9×5″ loaf

Calories: 261kcal

Ingredients

• 125 g (½ cup) extra virgin olive oil*
• 175 g (¾ cup + 2 tbsp) white sugar
• 1½ tbsp ground flaxseed*
• 4½ tbsp water
• 1 tsp vanilla extract
• 140 g (1 cup + 1 tbsp) all purpose flour ,sifted
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 68 g (½ cup) toasted cashews* ,finely chopped
• 150 g (1¼ cup or 1 medium sized) shredded zucchini

Crunchy Calamansi Glaze

• 30 mL (⅛ cup) fresh calamansi juice
• 32 g granulated sugar
• 70 g (scant ⅔ cup) powdered sugar ,sifted

Instructions

• Preheat oven to 350°F (180°C). Line a 9×5" loaf pan with parchment paper and set aside. Combine the flaxseed and water in a small bowl and leave to thicken.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, olive oil and flax egg until thick and slightly pale, about 2-3 minutes. Pour in the vanilla and mix until just incorporated. Sift in the dry ingredients, beating until a few floury streaks are left. Fold in the nuts and grated zucchini.
• Transfer the batter to the prepared pan and bake for 50-60 minutes in the middle rack or until a skewer inserted at the center comes out clean. Leave to cool for 10-15 minutes.
• While the cake is cooling, make the calamansi glaze. Combine the calamansi juice with both the sugars and mix until a smooth glaze has formed. Unmold the loaf cake and pour the glaze all over the cake. Use the leftover glaze for other cakes and cookies. Wait a few minutes for the glaze to set, slice and serve. Enjoy!

Notes

*Flaxseed and water can be replaced with 1½ egg. I suggest sticking to flaxseed but if you want to use an egg, here’s how to half an egg (https://www.thekitchn.com/how-to-halve-an-egg-for-baking-232896)

*Olive oil can be substituted with another vegetable oil. Take note that the flavor may be affected. 

*Cashews can be substituted with other toasted/roasted nuts such as almonds or walnuts. 

Recipe adapted from David Lebovitz

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