Whole wheat zucchini spice cake with lemon glaze
Cakes
I think we tend to shy away from combining lemon with spice in the west, but in Morocco, where I live, locals often use spices in unexpected combinations, for example cinnamon in a tagine with preserved lemons. Inspired by the local cuisine here in Tangier, I wanted to make a breakfast cake with these flavors, something not too sweet but still interesting. I added walnuts and flax for texture, used a combination of AP flour and whole wheat flour, added a combo of fresh spices, and drizzled the whole thing with lemon glaze. Filling and easy to eat on the go, and so much more exciting than your special k bar.
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