NYT zucchini cake with ginger and hazlenuts* (gift link)
*Note: I subbed pistachios.
This is really very good - thanks @MunchkinRedux for the recommendation!
I made it in a smaller-size (5 cup) hurricane bundt, which was a mistake because I had to bake the rest of the batter in a ramekin.
This delicious, not overly sweet and slightly unusual cake isn’t reminiscent of zucchini (quick) bread really at all. It’s a cake, with a festive and definitely fall-or-holiday-adjacent trio of flavors (orange, ginger and nuts.) I substituted pistachios because those are the nuts that Mom likes; I’m willing to source hazelnuts and try another batch now that I know how much I like this cake.
There was no direction in the recipe to drain or wring the grated zucchini, but I did wring mine out in a paper towel.
Next time I would slightly increase the ginger (to 3 tsp grated) and increase the orange hit with 1/4 tsp orange oil. I’ll also probably make an orange or ginger soaking syrup for the next one I bake.
A keeper.
