Lemon Zucchini Cake
Ingredients
- 1 ¼ cup granulated sugar
- 6 tablespoons extra virgin olive oil
or vegetable or canola oil
- 2 eggs
room temperature
- ⅓ cup vanilla almondmilk
or whole milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond 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
- 1 to 2 tablespoons lemon juice
Directions
- 1
Preheat oven to 350°F.
- 2
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- 3
Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- 4
In a large bowl, combine the sugar and olive oil. Whisk to combine.
- 5
Add eggs and almondmilk and whisk together.
- 6
Add lemon juice and vanilla extract and stir to combine.
- 7
Add flour mixture and stir just until incorporated.
- 8
Fold in zucchini and lemon zest.
- 9
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- 10
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
- 11
In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
Lemon Zucchini Cake
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a truly exceptional cake that’s both wonderfully moist and bursting with fresh flavor? This Lemon Zucchini Cake is definitive proof that lemon and zucchini are a match made in heaven, delivering an undeniably delicious experience that will become your new go-to.
Why This Cake Works
The magic in this cake comes from a few key elements: the combination of moist zucchini with bright lemon, and the use of extra virgin olive oil which lends a tender crumb. The recipe specifically calls for draining and squeezing the shredded zucchini dry, a crucial step that prevents a watery, dense cake, ensuring a perfectly moist texture every time. Topped with a simple yet vibrant lemon glaze, it strikes an ideal balance of sweet and tart.
What to Expect
Prepare for a cake that's beautifully moist, with a soft, tender crumb that melts in your mouth. You'll taste the bright, zesty notes of fresh lemon, perfectly complemented by the subtle, earthy sweetness of the zucchini, which also contributes to the incredible moisture. The sweet-tart lemon glaze adds an extra layer of citrusy zing, making each slice a truly refreshing treat. This easy cake is simple to prepare, making it a stress-free addition to any occasion.
Customization & Variations
This recipe offers flexibility right in the ingredient list. Feel free to swap vegetable or canola oil for the extra virgin olive oil if you prefer a more neutral flavor. Similarly, whole milk can be used in place of vanilla almondmilk. For a slightly different aromatic profile, you can use almond extract instead of vanilla extract.
Serving & Context
This Lemon Zucchini Cake is a delightful choice for a casual dessert, a bright addition to brunch, or a lovely treat with your afternoon coffee or tea. Serve it simply as is, or with a light dusting of extra lemon zest for a pretty finish.