Lemon Zucchini Cake

This Lemon Zucchini Cake is a delightful treat that combines the zestiness of lemon with the moistness of zucchini. It’s perfect for any occasion, whether you’re hosting a gathering or simply want to enjoy a slice with your afternoon tea. What makes this cake truly special is its light texture and the refreshing lemon glaze that perfectly complements the subtle flavor of zucchini. This recipe is not only easy to make but also an excellent way to use up those extra zucchinis from your garden!

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of zucchini and lemon creates a cake that’s incredibly moist and bursting with fresh flavors.
• Easy to Make: With simple ingredients and straightforward steps, this cake comes together quickly—perfect for bakers of all skill levels.
• Versatile Dessert: Ideal for birthdays, picnics, or just a cozy dessert at home; it fits any occasion beautifully.
• Healthier Option: Incorporating zucchini adds moisture without excess fat, making this cake a slightly healthier indulgence.
• Zesty Glaze: The tangy lemon glaze takes this cake to the next level, ensuring it’s irresistibly sweet and tart.

Tools and Preparation

Before you dive into baking, gather your tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Loaf pan
• Mixing bowls
• Whisk
• Grater
• Cooling rack

Importance of Each Tool

• Loaf pan: Essential for shaping your Lemon Zucchini Cake perfectly; ensures even baking.
• Mixing bowls: Having various sizes allows you to combine ingredients efficiently without spills or mess.
• Whisk: Helps to incorporate air into your batter, resulting in a lighter cake texture.
• Cooling rack: Prevents sogginess by allowing air circulation around your cake as it cools.

Ingredients

This Lemon Zucchini Cake features some simple yet delicious ingredients that come together for fantastic flavor.

For the Cake

• 1 ¼ cup granulated sugar
• 6 tablespoons extra virgin olive oil (or vegetable or canola oil)
• 2 eggs (room temperature)
• ⅓ cup vanilla almondmilk (or whole milk)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla or almond extract
• 2 cups cake flour
• 1 ⅓ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ cup shredded zucchini (drained and squeezed dry)
• 2 tablespoons lemon zest

For the Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons lemon juice

How to Make Lemon Zucchini Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F. This ensures that your Lemon Zucchini Cake bakes evenly from the start.

Step 2: Prepare Your Pan

Spray a loaf pan with baking spray and line it with parchment paper. Set aside to prevent sticking when you remove the cake.

Step 3: Mix Dry Ingredients

In a medium bowl, combine flour, baking powder, and salt. Whisk together until well mixed and set aside.

Step 4: Combine Wet Ingredients

In a large bowl, combine granulated sugar and olive oil. Whisk until thoroughly mixed.

Step 5: Add Eggs & Milk

Add room temperature eggs and almondmilk to the sugar mixture. Whisk until combined smoothly.

Step 6: Flavor It Up

Stir in lemon juice and vanilla extract until fully incorporated into the batter.

Step 7: Combine Mixtures

Add the flour mixture to the wet ingredients. Stir just until incorporated—avoid overmixing!

Step 8: Fold in Zucchini & Zest

Gently fold in shredded zucchini and lemon zest into the batter until evenly distributed.

Step 9: Bake

Pour the batter into your prepared loaf pan. Bake for 45 to 55 minutes or until a toothpick inserted comes out with moist crumbs. The top should appear dry.

Step 10: Cool the Cake

Remove from oven and place on a cooling rack for about 15 minutes. Use parchment paper to lift out of the pan, then let cool completely on the rack.

Glaze

Step 11: Prepare Glaze

In a small bowl, mix powdered sugar with lemon juice. Whisk until smooth—adjust consistency as needed.

Step 12: Drizzle Over Cake

Once cooled, drizzle the glaze over your Lemon Zucchini Cake generously.

Step 13: Slice & Serve

Cut into slices and serve! Enjoy this delightful combination of flavors with family or friends.

How to Serve Lemon Zucchini Cake

This Lemon Zucchini Cake is a delightful dessert that can be enjoyed in various ways. Whether you want to keep it simple or dress it up for a special occasion, here are some serving suggestions to enhance your experience.

Classic Slice

• Serve a slice of the cake plain for a simple yet delicious treat. The natural moisture from the zucchini and brightness from the lemon shine through.

With Fresh Berries

• Top the cake with fresh berries such as strawberries, blueberries, or raspberries. The tartness of the berries complements the sweetness of the cake beautifully.

A Scoop of Ice Cream

• Add a scoop of vanilla or lemon sorbet on the side. The cold creaminess pairs perfectly with the moist cake and elevates your dessert experience.

Drizzled with Extra Glaze

• For those who love extra sweetness, drizzle more lemon glaze over each slice just before serving. This adds an extra layer of zesty flavor.

Whipped Cream Topping

• Lightly sweetened whipped cream can be dolloped on top of each slice for a creamy contrast that enhances the cake’s flavor.

Lemon Zest Garnish

• Garnish each slice with additional lemon zest to intensify the lemon flavor and add a pop of color to your plate.

How to Perfect Lemon Zucchini Cake

Creating the perfect Lemon Zucchini Cake involves attention to detail and some helpful tips. Follow these suggestions for optimal results.

• Use Fresh Zucchini: Always use fresh zucchini for better flavor and moisture. Grate it finely and ensure it’s well-drained before adding it to your batter.

• Room Temperature Ingredients: Make sure eggs and milk are at room temperature before mixing. This helps them combine better and creates a smoother batter.

• Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake rather than a light one.

• Check Doneness Early: Start checking your cake at 45 minutes. Ovens vary, so keep an eye on it to prevent overbaking which can dry out the cake.

• Cool Properly: Allow your cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This prevents it from breaking apart while being moved.

• Store Correctly: To maintain its freshness, store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.

Best Side Dishes for Lemon Zucchini Cake

Pairing side dishes with your Lemon Zucchini Cake can create a well-rounded meal experience. Here are some ideas that complement this delicious dessert nicely.

1. Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a refreshing side that balances sweetness.
2. Fruit Salad: A light fruit salad made with seasonal fruits adds freshness and is easy to prepare.
3. Coffee or Tea: Pairing your cake with a warm cup of coffee or herbal tea enhances its flavors.
4. Cheese Platter: Offer assorted cheeses like brie or goat cheese alongside crackers—this adds savory notes that contrast nicely with sweet.
5. Chilled Lemonade: A glass of chilled lemonade brings out the citrus flavors in your dessert while keeping things refreshing.
6. Chocolate Drizzle Cookies: Serve cookies drizzled with chocolate as a fun side treat that guests will enjoy alongside their slices of cake.
7. Carrot Sticks with Hummus: For something crunchy, crunchy carrot sticks dipped in hummus make an excellent snack pairing.
8. Savory Scones: Cheese scones offer a flaky texture that provides an interesting contrast when served next to sweet zucchini cake.

Common Mistakes to Avoid

Baking a Lemon Zucchini Cake can be simple, but some common mistakes can lead to less-than-perfect results. Here are a few pitfalls to watch out for:

• Overmixing the batter: This can result in a dense and tough cake. Mix just until the ingredients are combined for a lighter texture.
• Using wet zucchini: If you don’t drain the shredded zucchini well, it can make your cake soggy. Squeeze out excess moisture to keep it moist yet fluffy.
• Skipping the lemon glaze: The glaze enhances flavor and adds moisture. Don’t skip this step; it’s what makes the cake truly shine!
• Not measuring accurately: Baking is a science, so use precise measurements for the flour and sugar. Too much or too little can affect the cake’s structure.
• Ignoring oven temperature: An oven that is too hot or cold can lead to uneven baking. Always preheat your oven and use an oven thermometer if necessary.

Refrigerator Storage

• Store your Lemon Zucchini Cake in an airtight container.
• It will last about 3-4 days in the refrigerator.

Freezing Lemon Zucchini Cake

• Wrap individual slices tightly in plastic wrap or aluminum foil.
• Place them in a freezer-safe container or bag to prevent freezer burn.
• The cake can be frozen for up to 3 months.

Reheating Lemon Zucchini Cake

• Oven: Preheat your oven to 350°F. Place slices on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat a slice on medium power for 20-30 seconds until warmed through.
• Stovetop: Use a skillet over low heat. Cover with a lid and warm each slice for about 5 minutes.

Frequently Asked Questions

Can I use other types of milk in my Lemon Zucchini Cake?

Yes, you can substitute almond milk with any type of milk you prefer, such as soy or oat milk.

How do I know when my Lemon Zucchini Cake is done?

The cake is done when a toothpick inserted into the center comes out with moist crumbs, and the top looks dry.

Can I add nuts or chocolate chips?

Absolutely! You can customize your Lemon Zucchini Cake by adding walnuts, pecans, or even chocolate chips for extra flavor.

What should I serve with Lemon Zucchini Cake?

This cake pairs wonderfully with whipped cream or vanilla ice cream for an added treat!

Final Thoughts

This Lemon Zucchini Cake is not only delicious but also versatile. It’s perfect for using up garden zucchinis and can be customized with various mix-ins like nuts or chocolate chips. Whether served at a gathering or enjoyed as an everyday treat, this cake is sure to impress. Give it a try and discover how delightful lemon and zucchini can be together!

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Lemon Zucchini Cake

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• Author: Lucille
• Total Time: 1 hour 5 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of Lemon Zucchini Cake, a moist and zesty dessert that beautifully combines fresh zucchini with the bright taste of lemon. Perfect for any occasion, this cake features a light texture and is topped with a tangy lemon glaze that enhances its natural sweetness. Not only is it an excellent way to utilize surplus garden zucchini, but it’s also incredibly easy to make, ensuring that bakers of all skill levels can enjoy this scrumptious treat. Whether served at a gathering or enjoyed alongside your afternoon tea, this Lemon Zucchini Cake is sure to impress with its refreshing taste and appealing presentation.

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Ingredients

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• 1 ¼ cup granulated sugar
• 6 tablespoons extra virgin olive oil
• 2 eggs (room temperature)
• ⅓ cup vanilla almond milk
• 2 tablespoons lemon juice
• 2 cups cake flour
• 1 ½ cup shredded zucchini (drained)
• 2 tablespoons lemon zest
• For the glaze: 1 cup powdered sugar and lemon juice

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Instructions

1. Preheat oven to 350°F.
2. Spray a loaf pan with baking spray and line with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
4. In a large bowl, whisk together sugar and olive oil until well combined.
5. Add eggs and almond milk; mix until smooth.
6. Stir in lemon juice and vanilla extract.
7. Gradually add dry ingredients to wet ingredients; mix until just combined.
8. Fold in shredded zucchini and lemon zest gently.
9. Pour batter into prepared pan and bake for 45-55 minutes or until a toothpick comes out clean.
10. Cool on a rack for at least 15 minutes before glazing.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg