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Lemon Zucchini Cake

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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:

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat eggs and sugar until light. Mix in oil, lemon juice, zest, and vanilla.
  4. Stir in dry ingredients until just combined. Fold in grated zucchini.
  5. Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick comes out clean.
  6. 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.

Find it online: https://www.receipster.com/lemon-zucchini-cake/

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