Lemon Zucchini Cake

Why Make This Recipe

Lemon Zucchini Cake is a delightful treat that combines the refreshing zest of lemons with the moist texture of zucchini. This cake is perfect for those who want a sweet dessert that also gives a healthy twist. Plus, it’s a great way to use up extra zucchini during the summer months. The unique flavor combination makes it both enjoyable and memorable.

How to Make Lemon Zucchini Cake

Ingredients:

• 2 cups zucchini, shredded and dried
• 2 large lemons, zested and juiced
• 1 large egg, beaten
• 3/4 cup milk
• 2 1/4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup powdered sugar (for frosting)
• 1/3 cup olive oil
• 1 cup white sugar
• 1/2 teaspoon salt

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a mixing bowl, combine the shredded zucchini, lemon zest, lemon juice, beaten egg, milk, olive oil, and sugar. Mix well.
3. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.
7. In a small bowl, mix the powdered sugar with lemon juice to make a glaze. Drizzle over the cooled cake before serving.

How to Serve Lemon Zucchini Cake

Lemon Zucchini Cake is best served at room temperature. You can slice it into squares and enjoy it as a dessert or a delightful snack. This cake is great on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

How to Store Lemon Zucchini Cake

To store Lemon Zucchini Cake, keep it in an airtight container at room temperature for up to three days. If you need to store it for longer, you can refrigerate it, where it will stay fresh for up to a week. This cake can also be frozen for up to three months. Just wrap it tightly in plastic wrap and then in foil before placing it in the freezer.

Tips to Make Lemon Zucchini Cake

• Make sure to dry your shredded zucchini well to prevent the cake from becoming too moist.
• Use fresh lemons for the best flavor. The zest and juice both enhance the taste.
• Don’t overmix the batter when combining wet and dry ingredients to keep the cake light and fluffy.
• You can adjust the sweetness by adding more or less sugar based on your preference.

Variation

You can add nuts, like walnuts or pecans, to the batter for extra crunch. Another tasty variation is to mix in chocolate chips for a sweet twist.

FAQs

1. Can I use yellow squash instead of zucchini?
Yes, you can substitute yellow squash for zucchini in this recipe. The flavor will be slightly different, but it will still be delicious.

2. Can I make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend for this recipe without any problems.

3. How can I make this cake more lemony?
To enhance the lemon flavor, you can add more lemon zest and a bit more lemon juice to the batter. You can also increase the amount of lemon juice in the glaze.