Lemon Zucchini Cake
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 50 mins
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Servings
10 slices
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Calories
299 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Lemon Zucchini Cake
Description
This loaf combines lemon zest-infused sugar with beaten egg, olive oil, vanilla, milk, and lemon juice to create a flavorful wet base. Dry ingredients including flour, baking powder, and salt are mixed separately and then folded into the wet ingredients to form the batter. Shredded zucchini, thoroughly dried on paper towels to remove excess moisture, is folded in to contribute moisture and texture without sogginess.
The cake bakes in a loaf pan at 350°F, yielding a tender texture with subtle zucchini presence and bright lemon notes. A simple glaze made of powdered sugar, lemon juice, and milk is applied after baking to add sweetness and a citrus finish.
Small or medium zucchinis with tender skins and soft seeds produce the best texture and flavor. Large zucchinis should be peeled and seeded, and dried very well, to avoid bitterness and excess water. Using multiple towel presses helps ensure the zucchini is dry before baking, preventing a soggy loaf.
Ingredients
For The Loaf
- 2 large lemon 1 tablespoon zest and 4 tablespoons lemon juice equals 2 large lemons, plural
- 1 cup white sugar
- 1 large egg beaten
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- ¾ cup milk two percent or whole milk
- 2 cups zucchini shredded and dried ( 2 small or about 1 ½ medium-sized zucchini for 2 cups)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For The Glaze
- 3/4 cup powdered sugar
- 1/2 large lemon 1 tablespoon juice only
- 2 ¼ teaspoons milk
Instructions
For The Loaf
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
- Zest two of the lemons to make about 1 tablespoon of zest. Place the zest and the sugar into a large mixing bowl together. Stir zest into sugar, helping to release the lemon flavor into the sugar.
- Crack and lightly beat the egg in a small bowl, then add it to the lemon zest and sugar. Add olive oil and vanilla to the mixing bowl. Whisk the ingredients together until smooth. Add milk and lemon juice and whisk until fully mixed.
- Add flour, baking powder, and salt into a second bowl and mix until well combined. Then add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
- Shred the zucchini with a grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well. See notes for further tips.
- With a silicone spatula fold the zucchini into the batter. Pour batter carefully into the prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaf for at least 15 minutes before removing from the pan. Cool loaf completely on a wire cooling rack before glazing.
For The Glaze
- In a medium sized bowl, add powdered sugar, lemon juice and milk. Whisk together until a smooth glaze forms. Place a piece of parchment paper under the loaf for easy cleanup.
- Drizzle glaze over the loaf. Don't worry if the glaze goes down the sides of the cake some.
- Let glaze set at least 30 minutes. The longer you wait the less sticky the glaze will be, which will give you prettier loaf slices. Enjoy!
Notes
- Small or medium zucchini with tender skins and soft seeds are preferred for best flavor and texture.
- If using large zucchini, remove seeds and peel the skin before drying thoroughly to avoid bitterness and excess moisture.
- Dry shredded zucchini well using multiple layers of paper towels to prevent sogginess in the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 262mg | 11% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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