Description
A moist and flavorful lemon zucchini cake, perfect for a light dessert or snack with a hint of citrus and tender shredded zucchini.
Ingredients
Scale
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat sugar, oil, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in shredded zucchini gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from shredded zucchini to avoid a soggy cake.
- Add chopped nuts or raisins for extra texture if desired.
- Optional: drizzle with a simple lemon glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg