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Zucchini Buttermilk Apricot Cake
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Servings:
8
Author:
25
45
Course:
Dessert
Snack
Cuisine:
American
Keywords:
Zucchini Bread
Apricot Zucchini Cake
Buttermilk Zucchini Cake
summer cakes
Zucchini Cake
Zucchini recipes
🧂 Ingredients
1
zucchini
approx. 7 oz
1/2 teaspoon
salt
2 cups
flour
1/3 cup
sugar
2 teaspoons
baking powder
1 teaspoon
baking soda
1
egg
1/2 cup
olive oil
1 cup
buttermilk
1
lemon
4
fresh apricots
de-pitted & chopped
1 cup
powdered sugar
3 tablespoons
buttermilk
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Instructions
1
Wash and grate the zucchini.
2
Toss with 1/2 teaspoon salt. Let sit for 15 minutes.
3
Preheat the oven to 350 F.
4
Grease and flour an 8” loaf pan.
5
Whisk flour, sugar, baking powder, and baking soda.
6
Zest and juice the lemon.
7
Separately, whisk the egg with the oil, buttermilk, and lemon juice.
8
Stir in the dry ingredients.
9
Squeeze the liquid out of the zucchini. Stir into the batter.
10
Fold in the apricot pieces and lemon zest.
11
Transfer to the prepared pan.
12
Bake for 45 minutes or until a knife inserted in the middle comes out clean.
13
Let cool for 15 minutes.
14
De-pan. Transfer to a rack fitted over a parchment-lined baking sheet.
15
Let cool completely.
16
Whisk together the buttermilk and the powdered sugar.
17
Pour the glaze over the top.
18
When the glaze has hardened, transfer to a platter.
19
Cut and serve.
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