Lemon Zucchini Cake
Indulge in the delightful taste of Lemon Zucchini Cake, a moist and tender treat that’s perfect for any time of day. This cake combines the bright zest of fresh lemons with the subtle sweetness of zucchini, creating a unique flavor profile that is sure to impress. Ideal for breakfast, as a snack, or as a dessert, this easy recipe requires minimal effort and ingredients you likely already have at home.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large lemons (zest and juice)
- 1 cup white sugar
- 1 large egg
- ⅓ cup olive oil
- ¾ cup milk
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together lemon zest, lemon juice, beaten egg, olive oil, vanilla extract, and milk until combined.
- In another bowl, mix flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Fold in the shredded zucchini gently.
- Pour into prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Let cool before drizzling with glaze made from powdered sugar mixed with lemon juice and milk.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 185
- Sugar: 14g
- Sodium: 118mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 21mg
Keywords: For added flavor, consider mixing in chopped nuts or chocolate chips before baking. Ensure to dry the shredded zucchini thoroughly to avoid excess moisture in the cake.
Find it online: https://yumeasyrecipes.com/lemon-zucchini-cake/