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Gingery olive oil zucchini cake with poppy seeds and lemon crunch glaze

Gingery olive oil zucchini cake with poppy seeds and lemon crunch glaze

Cakes

I made the greedy, rather immature (but ultimately good!) decision to not choose only one recipe. Instead, I started with the olive oil base—moist and savory—from Ashley Rodriguez’s version of Renee Erikson’s recipe in A Boat, A Whale & A Walrus and then added the poppy seeds from Leite’s Culinaria zucchini cake with cream cheese frosting, the lemon-crunch glaze from Lottie + Doof, and some chopped candied ginger. (And that's why this recipe has a novel-length name.) <br /> <br />Make this recipe and you won't have to worry about the zucchini breads not taken. You'll get a loaf with a crunchy citrus coating, a ravined top, and a plush interior speckled with poppy seeds.