Dolce Pan con Zucchini

Sweet zucchini cakes laced with zesty lemon icing.
  • Yields 12 individual cakes
  • Details


    • 3 cups all-purpose flour
    • 1 1/2 cups sugar
    • 3 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 1 cup extra light olive oil
    • 3 cups shredded, unpeeled zucchini
    • 1 1/2 cups California natural raisins
    • 1 1/2 cups California golden raisins
    • 1 cup chopped walnuts

    Lemon Icing

    • 1 1/2 cups powdered sugar
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 1 tablespoon extra light olive oil


    Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.

    From: The Best of Food Digest, a Reader’s Digest Cookbook

    Nutrition Facts Per Serving

    Calories 640 (35% from fat); Total Fat 26g (sat 3.5g, mono 15g, poly 5g, trans 0g ); Cholesterol 45mg; Protein 8g; Carbohydrate 99g; (Dietary Fiber 4g; Sugars 67g; ); Iron 3mg; Sodium 340mg; Calcium 48mg; Potassium 496mg

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