Zucchini Lemon Cake
Brighten up your dessert table with this irresistible Zucchini Lemon Cake, a moist and tangy treat that combines the subtle sweetness of zucchini with the zesty punch of fresh lemon. Perfect for summer gatherings or as a year-round delight, this cake boasts a tender crumb thanks to grated zucchini, while a luscious lemon glaze adds a sweet-tart finishing touch. With a simple preparation process and just 20 minutes of prep time, this recipe comes together effortlessly in a single 9x13-inch pan, making it ideal for casual family meals or sharing with friends. Serve it as a refreshing dessert or indulgent snack, and enjoy the perfect blend of sunshine-inspired flavors and wholesome ingredients. Perfectly keyworded for "zucchini dessert recipes" and "lemon cake with glaze," this showstopper deserves a permanent spot in your recipe collection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 2 cups Zucchini (grated, squeezed of excess moisture)
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, vegetable oil, and eggs until light and creamy.
Add the vanilla extract, 2 tablespoons of lemon juice, and lemon zest to the wet mixture. Stir to combine.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the grated zucchini until evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
Once the cake has cooled, drizzle the lemon glaze evenly over the top.
Slice and serve. Enjoy your Zucchini Lemon Cake!
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 630.4 g | 229% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 431.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 217 mg | 17% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
