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Lemon Zucchini Cake

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A delightful blend of soft, fluffy cake with fresh zucchini and zesty lemon, perfect for any occasion.

Ingredients

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  • 1 ¼ cup granulated sugar
  • 6 tablespoons extra virgin olive oil
  • 2 eggs (room temperature)
  • ⅓ cup vanilla almond milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 ⅓ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cup shredded zucchini (drained and squeezed dry)
  • 2 tablespoons lemon zest
  • 1 cup powdered sugar (for glaze)
  • 1 to 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, combine sugar and olive oil, whisking until well blended.
  4. Add the eggs and almond milk, whisking until smooth. Stir in lemon juice and vanilla extract.
  5. Gently stir in the flour mixture into the wet ingredients until just incorporated.
  6. Fold in the shredded zucchini and lemon zest.
  7. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes.
  8. Let the cake cool in the pan for 15 minutes, then remove and let cool completely.
  9. For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
  10. Slice and serve!

Notes

Ensure to squeeze out as much moisture from shredded zucchini to prevent a soggy cake. Room temperature ingredients are key for better emulsification.

Nutrition

Find it online: https://us.recipesfood.org/lemon-zucchini-cake/

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