Zucchini Buttermilk Apricot Cake

This Zucchini Buttermilk Apricot Cake is a Summer Delight. Bored of the same old zucchini bread? Meet its sassier cousin: the Zucchini Buttermilk Apricot Cake! This scrumptious treat is the perfect way to use up that avalanche of summer zucchini. It’s a cake that will have you asking, “Why haven’t I made this sooner?”

Imagine this: freshly grated zucchini and juicy apricot pieces folded into a creamy buttermilk batter. It’s a match made in heaven. Seriously, this cake is so good, you’ll forget it’s loaded with veggies.

Tips:

Now, let’s talk zucchini. The star of our show! First tip: leave the skin on. Not only does it add a pop of color, but it’s also packed with nutrients. Plus, who has time to peel zucchini? We’ve got cakes to bake!

Second tip: salt your grated zucchini and let it sit for 15 minutes. This little trick helps expel the excess liquid. It’s like a mini spa treatment for your zucchini. They’ll thank you for it, and so will your cake.

Third tip: give that grated zucchini a good squeeze. We want it dry as a desert. Well, maybe not that dry, but you get the idea. Removing the liquid prevents a soggy cake. No one likes a soggy cake.

Once you’ve got your zucchini prepped,  fold it into your buttermilk batter. Then, add those lovely apricot pieces. Bake it to golden perfection and let it cool.

The final touch? A simple buttermilk glaze. Whisk together a few tablespoons of buttermilk and powdered sugar. Then, drizzle it over the cooled cake. Voilà! You’ve got yourself a gorgeous tasty treat.

This Zucchini Buttermilk Apricot Cake is a celebration of summer’s bounty. It’s the hero of your backyard BBQ.  It is the delight of your afternoon tea. So, grab that zucchini, and get baking.

Print

Zucchini Buttermilk Apricot Cake

Course Dessert, Snack

Cuisine American

Keyword Apricot Zucchini Cake, Buttermilk Zucchini Cake, summer cakes, Zucchini Bread, Zucchini Cake, Zucchini recipes

Prep Time 25 minutes

Cook Time 45 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

Cake:

• 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

Glaze:

• 1 cup powdered sugar
• 3 tablespoons buttermilk

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.

Like this Zucchini Buttermilk Apricot Cake? Also, check out some of these other recipes:

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