Description
An exceptionally moist and tender lemon zucchini loaf cake made with fresh lemon zest, shredded zucchini, and topped with a sweet lemon glaze.
Ingredients
Cake Batter:
1 ¼ cup granulated sugar
6 tablespoons extra virgin olive oil or vegetable or canola oil
2 eggs room temperature
⅓ cup vanilla almondmilk or whole milk
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cup shredded zucchini drained and squeezed dry
2 tablespoons lemon zest
Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper.
2. Whisk granulated sugar, oil, eggs, milk, 2 tbsp lemon juice, and extract together in a large bowl until smooth.
3. Add cake flour, baking powder, and kosher salt; stir gently just until combined.
4. Fold in the squeezed shredded zucchini and lemon zest until evenly distributed.
5. Pour into prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
6. Whisk powdered sugar and 1 to 2 tbsp lemon juice together, then drizzle over the warm cake.
Notes
Squeeze the shredded zucchini thoroughly in a towel to remove excess liquid. Let the cake cool slightly before glazing so the glaze sets up nicely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 36g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 11g
- Protein: 4g