Description
This Lemon Zucchini Cake is a delightful summer dessert that combines the freshness of zucchini with the bright citrus flavor of lemon. Moist and tender, this cake is perfect for any occasion.
Ingredients
Scale
Cake:
- 2 cups grated zucchini (about 2 medium)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Mix wet ingredients: In a large bowl, beat together the sugar, oil, yogurt, eggs, lemon juice, lemon zest, and vanilla extract until smooth. Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared pan and spread evenly.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake before serving.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest to the glaze.
- You can also use a bundt pan; just increase baking time to 50–60 minutes and grease the pan thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
