Zucchinikuchen (spiced zucchini loaf cake)

Method

1. Squeeze the grated zucchini firmly in a clean towel to remove excess water; it should feel noticeably drier after squeezing. Set aside.
2. Whisk the flour, baking powder, cinnamon and salt together in one bowl.
3. Whisk the eggs and sugar together until pale, about 2 minutes, then whisk in the oil and lemon zest.
4. Fold the dry ingredients into the wet just until combined, then fold in the squeezed zucchini and walnuts, if using.
5. Pour into a lined loaf tin and bake at 175°C for 50 to 55 minutes, until a skewer comes out clean or with a few moist crumbs.
6. Cool in the tin for 15 minutes, then turn out onto a rack to cool completely before slicing.

Notes

• Squeezing the zucchini dry matters more than it looks like it should. Skipped, the excess water throws off the batter’s balance and the cake bakes dense and gummy in the centre.
• Do not overmix once the flour goes in. A loaf cake mixed too vigorously at this stage turns tough rather than tender; fold just until no dry streaks remain.
• The lemon zest is a small addition that does real work, cutting through the sweetness and the earthiness of the zucchini.
• It keeps for 4 days at room temperature, wrapped, and the flavour if anything improves on day two.

Ingredient substitutions

• Walnuts can be pecans, or omitted for a nut-free cake.
• A handful of chocolate chips in place of the walnuts is a popular variation.
• Ground cinnamon can be part-replaced with a pinch of ground ginger or cardamom for a different warm-spice profile.
• For a glazed version, whisk 100 g icing sugar with 15 ml lemon juice and drizzle over the cooled cake.