Lemon Zucchini Cake
User Reviews
5.0
21 reviews
Excellent
Lemon Zucchini Cake
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Bright lemon zest and garden-fresh zucchini together create a perfect balance of citrusy tang and moist, tender crumb. Elevate your baking experience with the marriage of vibrant flavors, making this Lemon Zucchini Cake a delightful treat for any occasion.
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Ingredients
Cake
- ⅔ cup vegetable oil
- 1 ⅓ cup sugar
- 2 tbsp lemon zest
- ½ tsp lemon extract
- ⅓ cup plain greek yogurt
- 2 eggs
- 1 cup shredded zucchini moisture removed
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Glaze
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 2-4 tbsp milk of choice
Instructions
- Preheat the oven to 350°F. Line a 10x10 baking dish with parchment paper and spray with cooking spray.
- Grate zucchini with a large grater. Then wrap the pile in at least 4-6 paper towels and squeeze out the moisture. This is very important!
- In a large bowl, use an electric hand mixer to beat together oil, sugar, lemon zest, and lemon extract.
- Beat in one egg at a time, creating a luscious yellow batter. Add greek yogurt and beat again until smooth.
- Fold in the grated zucchini. Then add all of the dry ingredients into the bowl with the wet ingredients and mix again. Be sure to scrape down the sides of the bowl so everything is mixed well.
- Pour the cake batter into your prepared pan and bake for 25-28 minutes or until a toothpick comes out clean.
- Let the cake cool completely (to expedite the process, place the pan in the fridge or freezer for a few).
- Use a hand mixer to combine the glaze ingredients. Start on low speed then gradually increase to high speed and beat until smooth.
- Move the cake to a wire rack and spread icing across the top of the cake and allow to harden again.
- Serve the lemon cake chilled or room temperature. ENJOY!
Notes
- Removing ALL the moisture from the zucchini is very important! This cake should have a subtle rise. If a toothpick comes out clean, but then the cake sinks, the zucchini had too much moisture.
- I've found that by grating the zucchini first before prepping anything and allowing it to 'air out' also removes some of the moisture. Sprinkle a pinch of salt on the grated zucchini, allow the salt to remove some moisture, and squeeze again with the paper towel.
- I like to do both parchment and cooking spray because it makes removal from the pan easiest.
Nutrition Information
Show Details
Serving
1slice
Calories
316kcal
(16%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Cholesterol
31mg
(10%)
Sodium
249mg
(10%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 316kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 249mg | 10% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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