Ingredients

The following ingredients have 4 Servings
  • 2 cups zucchini, grated ((About 2 medium zucchini))
  • 1 cup pulpy orange juice ((I toss some oranges into the blender and blitz them))
  • 2 tbsp applesauce
  • 2 tsp grated ginger
  • 1 tsp pure vanilla extract
  • 1/2 cup extra virgin olive oil
  • 1/2 cup walnuts ((finely chopped))
  • 2 cups unbleached all purpose flour ((can use whole wheat pastry flour or a mix for a wholegrain version))
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 cup orange marmalade
  • 2 tbsp water ((if feeling adventurous, use Grand Marnier or another orange liqueur instead))

Instruction

  • Preheat the oven to 350 degrees F.
  • Mix the flour, baking soda, baking powder, salt, and sugar in a large bowl.
  • In a small bowl, mix orange juice, ginger, applesauce, vanilla and olive oil.
  • Add the wet ingredients to the dry and mix until everything is moistened. If the batter looks dry at this point, don't worry-- the zucchini will express tons of moisture.
  • Fold in the zucchini and the walnuts. 
  • Grease and flour a fluted bundt pan, tube pan or 9-inch cake pan. Scrape the batter into the pan and make sure it's evenly spread.
  • Bake 45 minutes or until a toothpick in the center comes out clean. Remove to a rack, and unmold the cake after letting it stand 10 minutes.
  • While the cake is cooling, prepare the glaze by mixing the marmalade with 2 tbsp of water in a small saucepan. Heat until bubbly, then brush onto the warm cake. Let the cake cool thoroughly before slicing and serving.