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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F.
- Spray a loaf pan with baking spray and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, whisk together sugar and olive oil until well combined.
- Add eggs and almond milk; mix until smooth.
- Stir in lemon juice and vanilla extract.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Fold in shredded zucchini and lemon zest gently.
- Pour batter into prepared pan and bake for 45-55 minutes or until a toothpick comes out clean.
- 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