Description
A moist and tender cake with fresh zucchini and bright lemon flavor, topped with a simple glaze.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat eggs and sugar until light. Mix in oil, lemon juice, zest, and vanilla.
- Stir in dry ingredients until just combined. Fold in grated zucchini.
- Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar and lemon juice for glaze; drizzle over cooled cake.
Notes
You can customize the seasonings to taste.