Zucchini Ginger Olive Oil Cake | Molly Baz

Zucchini Ginger Olive Oil Cake

Molly Baz

Molly Baz

Zucchini Ginger Olive Oil Cake

Serves 135 mins prep45 mins cook

This cake will stay moist and flavorful for several days, but if you’re looking for a fun way to re-invent it, do not snooze on the griddled in butter and finish with sea salt trick. There isn’t a single loaf cake on this planet that doesn’t benefit from that kind of VIP treatment.

0 servings

What you need

Signature Select Baking Powder, Double Acting

tsp baking powder

Ciuti Extra Virgin Olive Oil

cup extra-virgin olive oil

Cake Mate Sugar, Blue

cup sugar

McCormick® Sesame Seed

tbsp sesame seed

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

David's Kosher Salt

tsp kosher salt

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

McCormick Gourmet™ Organic Ground Cardamom

tsp ground cardamom

C&H Premium Pure Cane Light Brown Sugar

tbsp brown sugar

Spice World Ginger, Minced

ginger

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

Gray Zucchini

lb zucchini

Turtles Egg

egg

Morton Sea Salt, Coarse

tsp coarse sea salt

Challenge Butter, Unsalted, European Style

cup unsalted butter

Instructions

View original recipe

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