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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.