Description
Deliciously moist Zucchini Lemon Cake with a refreshing glaze that highlights the bright flavors of lemon and zucchini.
Ingredients
Scale
- 1 ½ cups grated zucchini (liquid squeezed out)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 to 3 tablespoons lemon juice (for glaze)
Instructions
- Grate the zucchini using the fine side of a box grater, then place it in a towel and squeeze out excess moisture. Set aside.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar until light and slightly frothy.
- Add the oil, lemon zest, lemon juice, and vanilla extract to the wet mixture. Stir well.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently mix in the grated zucchini.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, whisk the powdered sugar with lemon juice until a pourable glaze forms.
- Drizzle the glaze over the slightly warm cake and let it soak in as it cools completely.
Notes
- This cake is best served slightly warm with a refreshing glaze.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg