Lemon Zucchini Bundt Cake
A delightful bundt cake combining the fresh, zesty flavor of lemon with the moist, tender cb of zucchini, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice about 2 lemons
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups finely grated zucchini about 1 medium zucchini
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
- Grate the zucchini using a fine grater and gently squeeze it in a paper towel to remove excess moisture.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and mix in the granulated sugar, vegetable oil, applesauce, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet mixture, making sure everything is just combined. Stir in the grated zucchini.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for about 50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.
Notes
Use fresh ingredients for the best flavor, ensuring zucchini is finely grated for smoother texture. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.