Multi-Cooker Lemon Zucchini Cake
Too many zucchini on your hands? Transform them into this cake that’s infused with the bright flavor of lemon. It bakes to perfection in the Philips multi-cooker, which offers an added bonus on warm summer days: you don’t have to turn on the oven.
- 3/4 cup (6 fl. oz./180 ml) vegetable oil, plus more for greasing
- 1 3/4 cups (8 3/4 oz./275 g) shredded zucchini (from about 3/4 lb./375 g zucchini)
- 1 3/4 cups (9 oz./280 g) all-purpose flour
- 2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. kosher salt
- 3 eggs
- 1 1/4 cups (10 oz./315 g) sugar
- 2 tsp. finely grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 tsp. vanilla extract
Grease the inner pot of a Philips multi-cooker.
Place the zucchini on a kitchen towel and gently squeeze out the excess moisture. Set aside.
Over a sheet of waxed paper, sift together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the eggs and sugar and beat on medium-high speed until light in color, about 2 minutes. Add the 3/4 cup (6 fl. oz./180 ml) oil, the lemon zest, lemon juice and vanilla and beat until well blended, 1 to 2 minutes. Add the zucchini and beat until combined, about 1 minute. Add the flour mixture and beat until just combined, about 1 minute; do not overmix.
Pour the batter into the prepared inner pot. Set the multi-cooker on the bake/roast setting and set the cook time to 55 minutes. Insert the pot into the multi-cooker, close the lid and bake until a toothpick inserted into the center of the cake comes out clean. If it is not done, bake for 3 to 5 minutes more.
Remove the inner pot from the multi-cooker and invert the cake onto a plate. Let cool slightly before serving. Serves 8 to 10.
Williams-Sonoma Test Kitchen