Make your own sweet and spicy gluten-free Zucchini Tea Cake
As much as you may not want to think about it, the end of summer is coming soon. But instead of focusing on the impending cooler temperatures and back-to-school stress, think about something much more delicious: Zucchini! Heart-healthy zucchini is packed with Vitamins A and C, potassium, folate, and fiber. Zucchini is in season in late summer, so now is the time to start planning ways to enjoy this tasty nutritional powerhouse.
Homemade zucchini bread is a delicious option for using some of the summer squash picked from your backyard gardens or purchased at farmers markets during July and August. Lena Kwak, former French Laundry Research and Development Chef and CEO of Cup4Cup gluten-free flour blends and baking mixes, has put her own spin on this seasonal recipe with a sweet and spicy gluten-free Zucchini Tea Cake. This scrumptious cake can be a breakfast or a dessert food, and while it tastes indulgent, it’s secretly pretty healthy. With a serving of veggies as well as the whole grains, Omega-3 fatty acids and fiber found in Cup4Cup’s Wholesome Flour Blend, you don’t have to feel guilty about enjoying a slice…or maybe two or three. Get the recipe below and try making it yourself!
Zucchini Tea Cake
Yield: One 1.5 pound loaf
For the Cake:
3 cups (300 g) zucchini shredded on a medium-sized grate
3 large eggs
1 ¾ cups (350 g) granulated sugar
1 cup (215 g) vegetable oil
1 ½ teaspoons (6g) vanilla extract
2 cups (280 g) Cup4Cup flour or Wholesome Flour
1 teaspoon (4g) baking powder
1 teaspoon (5g) baking soda
1 ½ teaspoons (3g) ground cinnamon
1 teaspoon (5g) kosher salt
¼ cup ground (25 g) flaxseed, golden
For Vanilla Glaze (optional):
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract
¼ cup toasted pepitas
Method of Preparation:
- Preheat oven to 350°F
- Grease and flour 1.5 pound loaf pan liberally.
- In large bowl whisk together eggs and sugar until well blended. The mixture should be pale yellow in color. Whisk in the oil slowly. Stir in the shredded zucchini and vanilla extract.
- In a separate bowl mix together all dry ingredients: flour, baking powder, baking soda, ground cinnamon, salt and flaxseed.
- Fold dry mixture into wet mixture until fully incorporated. Spread batter evenly into the loaf pan.
- Bake for approximately one hour and a toothpick inserted into the center of the loaf comes out clean. The loaf should also spring back when pressed with a finger. Cool to room temperature and store in an airtight container at room temperature for up to 5 days.
- If desired, make the vanilla glaze by stirring together the powdered sugar and milk until smooth and pourable. Pour over the cooled loaf and let it set up for at least 30 minutes. Sprinkle toasted pepitas over the top.