Olive Oil Cake
- 1.5 cups all purpose unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp freshly grated (or ground) nutmeg
- 2 eggs
- 1 cup sugar
- 3/4 cup milk
- 1/2 cup extra virgin olive oil
- 1 medium zucchini, finely grated
Sift together dry ingredients (except sugar). In bowl of standing mixer, or with electric beater, beat eggs for 5 mins until thick and lemon colored. Add sugar and beat an additional minute. Add olive oil and milk and beat to combine. Stir in dry ingredients and mix until incorporated. Pour into a 9" loaf pan that has been sprayed with cooking spray. Bake for 1 hour, or until a toothpick inserted in middle comes out clean. Let cool 10 minutes in pan. Turn out to wired rack and spread with optional glaze if desired, let glaze adhere to cake as cake cools completely and glaze dries.
Optional Lemon Glaze
- 2 Tbs fresh lemon juice
- 3 Tbs granulated sugar
- 1/2 cup confectioners sugar
Mix together sugar and lemon juice in a small bowl. Whisk in confectioners sugar until completely smooth.
If you slice this cake into 24 slices, there are 110 calories per slice, see my daughters calculation below!