Whole Wheat Zucchini Spice Cake with Lemon Glaze


I think we tend to shy away from combining lemon with spice in the west, but in Morocco, where I live, locals often use spices in unexpected combinations, for example cinnamon in a tagine with preserved lemons. Inspired by the local cuisine here in Tangier, I wanted to make a breakfast cake with these flavors, something not too sweet but still interesting. I added walnuts and flax for texture, used a combination of AP flour and whole wheat flour, added a combo of fresh spices, and drizzled the whole thing with lemon glaze. Filling and easy to eat on the go, and so much more exciting than your special k bar.

What you will need

1 zucchini, grated

2/3 cup white sugar

1/2 cup oil

1 egg, beaten

zest of 1 lemon

1 teaspoon vanilla extract

3/4 teaspoon salt

1 teaspoon baking soda

1 cup AP flour

1/2 cup whole wheat flour

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon coriander

1/2 cup finely chopped walnuts

1/4 cup ground flaxseed

1 cup powdered sugar

juice of 1 lemon


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