Description
A delightful Lemon Zucchini Cake that balances sweet and zesty flavors with a moist crumb, perfect for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Combine the grated zucchini, granulated sugar, and vegetable oil in a large bowl, whisk until blended.
- Add eggs, lemon juice, lemon zest, and vanilla extract; stir to create a batter.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture, using a spatula to fold until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Prepare the lemon glaze by whisking together powdered sugar and lemon juice.
- Cool the cake completely before drizzling the glaze on top.
- Slice, serve, and enjoy!
Notes
Make-ahead: Bake a day before for better flavor. Feel free to customize with nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, zucchini, cake, dessert, baking, vegetarian, summer