In New York City, winter usually starts 1 of 2 ways: with the sun hiding behind a thick blanket of grey clouds or with a rounding chorus of sniffling, coughing, and sneezing while enjoying your daily MTA journey across the island. Either way, it seems we find ourselves wanting to be inside with something warm and comforting rather than fight 10mph winds when turning down 14th street. What’s more warm and welcoming than cake?! Lemon Zucchini Cake, to be precise.
I know you’re probably thinking, “Vegetables don’t belong in desserts”! But it’s different this time. I promise.
First, technically, it’s a fruit because, well, seeds. Second, zucchini doesn’t taste like anything! Seriously, go ahead, bite into it. I’ll wait……….exactly lol. You will learn to trust me soon, so no hard feelings. Zucchini, no matter the color, tends to be on the bland side when it comes to flavor, so adding it to any recipe, savory or sweet, is highly encouraged.
What zucchini lacks in flavor, it makes up for in nutrients. It is a rich source of antioxidants benefitting your eyes, skin, and heart, as well as vitamin A and C, supporting the immune system and aiding in vision. What’s more, zucchini contains a lot of water (hence the bland flavor) and fiber, which is a boost in the fight against constipation, stabilizing blood sugar levels, and bad cholesterol.
I promise you that the lemon and sugar are powerful enough that you will not taste the zucchini. I promise you this is a little slice of sunshine on a gloomy winter day. I also promise that if you don’t like it, you made it wrong!!
Take it, share it, spin it, comment.