Zucchini loaf cake with a tangerine twist have a sense of humor. After a big rain, a foot-long one will pop out of the garden overnight. Of course, I had to create a recipe to help me use up this prolific vegetable.

Ingredients

ZUCCHINI LOAF CAKE

1⅔ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1¼ cups granulated sugar

½ cup soymilk

¼ cup canola oil

2 tablespoons tangerine

or orange juice, strained

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

⅔ cup grated zucchini, packed (about 1 small)

½ cup chopped walnuts (optional)

TANGERINE GLAZE

¼ cup granulated sugar

¼ cup tangerine or orange

juice, strained

1 tablespoon finely grated

tangerine or orange peel

1 teaspoon rum or orange liqueur (optional)

Method

To make the cake, preheat the oven to 350 degrees F and oil and flour a 9-inch loaf pan.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar, soymilk, oil, juice, vinegar, vanilla extract, cinnamon, cloves, and nutmeg and whisk until fluffy.

Stir in the flour mixture until just combined. Fold in the zucchini and optional walnuts. Pour into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack.

To make the glaze, combine all the ingredients in a microwave-safe bowl and microwave at medium power for about 30 seconds. Alternatively, warm the ingredients in a small saucepan on low heat.

Stir until the sugar dissolves. Remove the cooled cake from the pan and spread the glaze on top.

Tips

Cover and store the glazed cake in the refrigerator. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze it for up to two weeks. Thaw at room temperature; glaze it after it has fully thawed.