Name: Lemon Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Française
Ingredients: 1 1/4 cup (300 ml) granulated sugar; 6 tablespoon (90 ml) s extra virgin olive oil or vegetable or canola oil; 2 eggs room temperature; 1/3 cup (80 ml) vanilla almondmilk or whole milk; 2 tablespoon (30 ml) s lemon juice; 1 teaspoon (5 ml) vanilla or almond extract; 2 cup (480 ml) s cake flour can substitute AP flour following directions here; 1 1/3 teaspoon (7 ml) s baking powder; 1/2 teaspoon (3 ml) kosher salt; 1 1/2 cup (360 ml) shredded zucchini drained and squeezed dry; 2 tablespoon (30 ml) s lemon zest; 1 cup (240 ml) powdered sugar; 1 to 2 tablespoon (23 ml) s lemon juice

Description

Discover the perfect balance of citrus and sweetness in our Lemon Zucchini Cake recipe. Learn to create this moist, delightful dessert that will wow your taste buds!

Ingredients

1 1/4 cup (300 ml) granulated sugar
6 tablespoon (90 ml) s extra virgin olive oil or vegetable or canola oil
2 eggs room temperature
1/3 cup (80 ml) vanilla almondmilk or whole milk
2 tablespoon (30 ml) s lemon juice
1 teaspoon (5 ml) vanilla or almond extract
2 cup (480 ml) s cake flour can substitute AP flour following directions here
1 1/3 teaspoon (7 ml) s baking powder
1/2 teaspoon (3 ml) kosher salt
1 1/2 cup (360 ml) shredded zucchini drained and squeezed dry
2 tablespoon (30 ml) s lemon zest
1 cup (240 ml) powdered sugar
1 to 2 tablespoon (23 ml) s lemon juice

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Instructions

Set your oven to a temperature of 350°F.
Coat a 9×5 inch loaf tin with baking spray and line it with parchment paper. Put it aside for now.
In a medium-sized bowl, mix together the flour, baking powder, and salt. Whisk them well and set aside.
In a separate large bowl, blend the sugar and olive oil until combined.
Incorporate the eggs and almondmilk into the sugar mixture and whisk thoroughly.
Mix in the lemon juice and vanilla extract until everything is well blended.
Combine the flour mixture with the wet ingredients, stirring gently until just mixed.
Gently fold the shredded zucchini and lemon zest into the batter.
Transfer the batter into the prepared loaf pan and bake for 45 to 55 minutes. Check for doneness with a toothpick; it should come out with moist crumbs, and the cake’s surface should appear dry.
Let the loaf rest on a cooling rack for 15 minutes. Use the parchment to carefully lift the cake out of the pan and allow it to cool completely on the rack.
In a small bowl, mix the powdered sugar and lemon juice until smooth.
Pour the glaze over the cooled cake.
Cut into slices and enjoy.

Notes

Thoroughly drain and dry shredded zucchini to maintain cake texturenEnhance lemon taste by adding more zest or fresh juice to batter and glazenUse room temperature eggs for a smoother cake texture