Zucchini Olive Oil Cake with Lemon Drizzle
With its subtle mix of warm spices, vanilla, maple and citrus (and tangy white icing), this is no ordinary zucchini cake. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.
Source: Midwest Living
If desired, wrap cooled cake in plastic wrap and let stand overnight before slicing.
414 calories; fat 20g; cholesterol 47mg; saturated fat 3g; carbohydrates 55g; mono fat 14g; poly fat 2g; insoluble fiber 1g; sugars 30g; protein 5g; vitamin a 116IU; vitamin c 4.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 69.1mcg; vitamin b12 0.1mcg; sodium 321mg; potassium 146mg; calcium 34mg; iron 1.9mg.