It is time for Sunday Slow Bakers. We are a group of bakers from Slow Travel who are baking and blogging together each Sunday. The group was organized by Krista and this is our seventh bake.

Today’s bake is the Zucchini-Olive Oil Cake with Lemon Crunch Glaze from Dolce Italiano selected by Jan from Keep your Feet in the Street.

It is early for zucchini here in the Pacific Northwest. We have three plants in our garden and I hope that I will get lots of zucchini this year. I struggle growing zucchini – they never seem to pollinate. My fingers are crossed.

The recipe is very similar to a carrot cake. First sift together the dry ingredients – flour, spice (cinnamon, giner and nutmet) and leavening. Next combine eggs, oil and sugar. The difference in this recipe is it uses olive oil. Then stir in the dry ingredients. Add the zucchini and finely chopped walnuts. Pour into a bundt pan or in my case a tube pan and bake. Drizzle with a sweet lemon glaze. Moist and lovely.