5 from 14 votes
Lemon Zucchini Cake
The Lemon Zucchini Cake combines grated, moisture-removed zucchini with lemon zest, lemon extract, sugar, and oil to create a moist, tender cake. The subtle lemon flavor brightens the gentle crumb, and the cake is finished with a lemon glaze for added sweetness and tang. Correctly draining the zucchini is key to preventing collapse and ensuring a good rise. It makes a refreshing dessert or snack.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
Calories:
316 kcal
Course:
Dessert, Snacks, Brunch
Ingredients
Cake
- ⅔ cup vegetable oil
- 1 ⅓ cup sugar
- 2 tbsp lemon zest
- ½ tsp lemon extract
- ⅓ cup yogurt plain, Greek
- 2 egg
- 1 cup zucchini moisture removed, shredded
- 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!
Cup of Yum
Notes
- Remove as much moisture as possible from the grated zucchini by squeezing with paper towels and optionally salting to draw out water.
- Allow zucchini to air out briefly before squeezing again for better moisture removal.
- Use both parchment paper and cooking spray to make cake removal easier.
- A clean toothpick indicates doneness, but if the cake sinks, it may mean too much zucchini moisture.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 316
% 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.