For making desserts, Theo recommends using a mild extra-virgin olive oil, like her Arbequina. Its subtle flavor complements the more delicate vanilla in this Zucchini- Olive Oil Cake.

Source: Better Homes and Gardens

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Con Poulos

Recipe Summary

hands-on:
30 mins
total:
2 hrs
Servings:
16
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Zucchini-Olive Oil Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels.

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  • In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 tsp. kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.

  • To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves.

Nutrition Facts (Zucchini-Olive Oil Cake)

492 calories; total fat 17g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 57mg; sodium 284mg; potassium 119mg; carbohydrates 80g; fiber 1g; sugar 52g; protein 5g; trans fatty acidg; vitamin a 247IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 75mcg; vitamin b12mcg; calcium 84mg; iron 3mg.

Cream Cheese Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In bowl beat the cream cheese, butter, extra-virgin olive oil, and vanilla on medium speed until light and fluffy.

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  • Gradually beat in powdered sugar until spreading consistency. Makes about 2 cups frosting.

Reviews (1)

13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/26/2016
i like to use our Lisbon Lemon Extra Virgin Olive Oil on this cake too, especially in the summer time! And it just happens to be one of our August Club Member deals!