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Lemon Zucchini Cake

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This Lemon Zucchini Cake is a delightful dessert that marries the freshness of lemon with the subtle flavor of zucchini. It's a moist, light cake topped with a zesty lemon glaze, perfect for any occasion.

Ingredients

1 ¼ cup granulated sugar

6 tablespoons extra virgin olive oil or vegetable or 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 (can substitute AP flour following directions)

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 the glaze)

1 to 2 tablespoons lemon juice (for the glaze)

Instructions

  1. Preheat oven to 350°F.
  2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  3. In a medium bowl, combine flour, baking powder, and salt. Whisk together and set aside.
  4. In a large bowl, combine sugar and olive oil. Whisk to combine.
  5. Add eggs and almond milk, and whisk until smooth.
  6. Stir in lemon juice and vanilla extract.
  7. Add the flour mixture and stir just until incorporated.
  8. Gently fold in the zucchini and lemon zest.
  9. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should look dry.
  10. Let the cake cool for 15 minutes on a cooling rack. Carefully lift the cake from the pan using the parchment paper and let it cool completely.
  11. To make the glaze, whisk together powdered sugar and lemon juice until smooth.
  12. Drizzle the glaze over the cooled cake.
  13. Slice and serve!

Notes

  • You can incorporate walnuts, pecans, or dried cranberries for extra flavor and texture.
  • Instead of a glaze, make a lemon cream cheese frosting for a richer version.
  • If you don’t have cake flour, you can use all-purpose flour. Follow the substitution instructions provided.
  • Store the cake in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week.
  • Reheat slices in the microwave for 10-15 seconds or cover and reheat the whole cake in the oven at 300°F for 10-15 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-zucchini-cake/