Glazed Zucchini Brunch Cake

                                                        

Glazed Zucchini Brunch Cake

This tender, lemony cake uses unpeeled yellow zucchini, which helps amp up the citrusy hue. To achieve a light and fluffy crumb, liquid is wrung out of the grated zucchini so the loaf can properly rise and bake through evenly. The batter may seem thick at first, but the liquid still left in the squash is enough to keep this cake super moist.  Serves 8 

Ingredients:
Candied Lemon Slices
1 lemon, ends trimmed, sliced into 1/4-inch (5‑mm) thick rounds, seeds poked out
2 cups (500 mL) water
1 3/4 cups (425 mL) sugar
Zucchini Cake
Softened butter for greasing pan
2 1/2 cups (625 mL) all-purpose flour, plus more for 

    dusting
1 1/2 cups (375 mL) coarsely grated yellow zucchini, 

    about 1 medium zucchini
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) sugar
1/2 cup (125 mL) unsalted butter, melted, cooled 

   slightly

2 large eggs
3/4 cup (175 mL) 3.8% plain yogurt
1 tbsp (15 mL) finely grated lemon zest
1/2 tsp (2 mL) vanilla extract
Glaze
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) strained fresh lemon juice, plus more as 

    needed.
Directions:
Candied lemon slices: set a wire rack on a parchment-lined baking sheet. Set aside.

In a large pot, pour a 2-inch (5-cm) depth of water. Bring to a boil, then add lemon slices in an even layer. Reduce heat to medium-low and cook just until rinds are pliable—it’s OK if water doesn’t fully simmer—about 5 minutes. 

Gently remove with tongs to prepared rack. Drain pot, then add 2 cups (500 mL) water and sugar. Raise heat to high and bring to a boil, stirring occasionally to dissolve sugar. 

Return lemon slices in an even layer. Reduce heat to maintain a simmer. Cook, turning lemon slices halfway through, until centres are glossy and translucent, 25 to 30 minutes. 

Gently remove with tongs to rack, shaking off any excess syrup. Cool completely. Store in an airtight container, in even layers sandwiched between parchment, up to 3 days.

For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
Generously butter a 5 x 9-inch (13 x 23-cm) metal loaf pan. Dust bottom and sides with flour, tapping out excess. Set aside.

Transfer zucchini to a clean kitchen towel. Wring out zucchini to extract as much liquid as possible. Transfer to a small bowl, using your fingertips to loosen shreds. Set aside.

In a medium bowl, whisk flour with baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter and eggs until fully blended. Whisk in yogurt, lemon zest and vanilla until fully combined. 

Whisk in flour mixture, just until combined with some streaks remaining—batter will be thick. Using a spatula, fold in zucchini until fully combined and no streaks remain. Transfer to prepared pan, pushing to fill edges. Smooth top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 70 to 75 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack and cool completely.

For the glaze, combine icing sugar and lemon juice in a small bowl. (Add extra lemon juice if you prefer a thinner glaze.) Spread evenly over loaf, pushing to edges and letting it drip prettily down sides. Let stand until dry to the touch, about 15 minutes.

Pat lemon slices dry on paper towel, then arrange overtop of loaf. Serve immediately.   Serves 8