Lemon Zucchini Cake

Lemon Zucchini Cake

from momontimeout.com
55 min
10 servings

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

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. 1

    Preheat oven to 350°F.

  2. 2

    Spray a loaf pan with baking spray and line with parchment paper. Set aside.

  3. 3

    Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.

  4. 4

    In a large bowl, combine the sugar and olive oil. Whisk to combine.

  5. 5

    Add eggs and almondmilk and whisk together.

  6. 6

    Add lemon juice and vanilla extract and stir to combine.

  7. 7

    Add flour mixture and stir just until incorporated.

  8. 8

    Fold in zucchini and lemon zest.

  9. 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. 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. 11

    In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.