Description
This moist and tangy Lemon Zucchini Cake combines the freshness of lemon with the subtle moisture of shredded zucchini, resulting in a flavorful loaf perfect for any occasion. Enhanced with a light lemon glaze, it offers a delightful balance of sweetness and citrus zest, baked to golden perfection in under an hour.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- â…“ cup vanilla almond milk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
Dry Ingredients
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
Main Add-ins
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper to ensure easy removal of the cake after baking.
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside while you prepare the wet ingredients.
- Wet Ingredients: In a large bowl, whisk the granulated sugar and oil until well combined. Add the eggs one at a time along with the vanilla almond milk, whisking until the mixture is smooth. Stir in the lemon juice and vanilla or almond extract to infuse the batter with citrus and comforting flavors.
- Combine: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender. Gently fold in the shredded zucchini and lemon zest to distribute moisture and bright flavor throughout the batter.
- Bake: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the top appears dry and lightly golden.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely before glazing.
- Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled cake for an extra burst of lemony sweetness.
- Serve: Slice the cake and serve it as a delightful snack or dessert. Enjoy the perfect balance of moist zucchini and zesty lemon in every bite!
Notes
- Be sure to drain and squeeze out excess water from the shredded zucchini to prevent the cake batter from becoming too wet.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing them with 2 tablespoons cornstarch for a lighter texture.
- For a dairy-free option, use almond milk as suggested or another plant-based milk.
- Storage: This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- You can add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warming spice note.
- If you want a thicker glaze, use less lemon juice; for a thinner glaze, add more lemon juice gradually.
