Name: Lemon Zucchini Cake
Prep time: 10 min
Cook time: PT-486941H18M7S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¼ cups granulated sugar; 6 tablespoons extra virgin olive oil (or vegetable/canola oil); 2 eggs, room temperature; ⅓ cup vanilla almond milk (or whole milk); 2 tablespoons lemon juice; 1 teaspoon vanilla or almond extract; 2 cups cake flour (or all-purpose flour); 1 ⅓ teaspoons baking powder; ½ teaspoon kosher salt; 1 ½ cups shredded zucchini, drained; 2 tablespoons lemon zest; 1 cup powdered sugar; 1–2 tablespoons lemon juice (for glaze)

Description

A light, moist lemon zucchini cake with a refreshing citrus flavor and a tangy lemon glaze. Perfect for summer baking and a delicious way to enjoy zucchini in dessert.

Ingredients

1 ¼ cups granulated sugar
6 tablespoons extra virgin olive oil (or vegetable/canola oil)
2 eggs, room temperature
⅓ cup vanilla almond milk (or whole milk)
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour (or all-purpose flour)
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cups shredded zucchini, drained
2 tablespoons lemon zest
1 cup powdered sugar
1–2 tablespoons lemon juice (for glaze)

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Instructions

Preheat the oven to 350°F and line a loaf pan with parchment paper, spraying it lightly with nonstick spray.
Whisk together the flour, baking powder, and salt in a bowl.
In a larger bowl, whisk the sugar and oil until smooth.
Add the eggs and almond milk, whisking to combine.
Stir in the lemon juice and vanilla (or almond) extract.
Gently stir the dry ingredients into the wet mixture until just combined.
Fold in the shredded zucchini and lemon zest.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick comes out with moist crumbs.
Let the loaf cool in the pan for about 15 minutes before removing and cooling completely on a wire rack.
For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Notes

Use all-purpose flour if cake flour is unavailable.
Whole milk can replace almond milk for a richer texture.
Double the lemon zest for a more intense lemon flavor.
Optional: add blueberries for a fruity twist.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezes well—wrap individual slices for convenience.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 160mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg