Moist Lemon Zucchini Cake
A delightful and moist cake combining zucchini and lemon for a refreshing twist that the whole family will love.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.25 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
Optional Glaze
- powdered sugar for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
- Fold in the grated zucchini, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle with powdered sugar glaze if desired.
Notes
Don’t skip grating the zucchini finely to ensure it blends well into the batter. This cake freezes well, so double the recipe for gatherings. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.