I just made a zucchini cake recipe that included orange juice, ginger,
zucchini, and hazlenuts. It is made in a tube pan, but didn't rise very
well (I often have that problem) nor is it redolent of the ginger, or
very moist. I'm trying to understand why these cakes often are less
than spectacular for me. I used grapeseed oil instead of vegetable.
What part could that play? Its a NY Times recipe so I assume its a good
recipe.

thanks