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Lemon Zucchini Cake

A fresh and moist dessert combining the brightness of lemon with the wholesome goodness of zucchini, perfect for any occasion.

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour (or gluten-free flour)
  • 1 cup granulated sugar (or coconut sugar)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice (freshly squeezed)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Prepare the wet ingredients by whisking together the eggs, sugar, oil, lemon juice, and vanilla in a bowl.
  3. Add the grated zucchini and lemon zest to the mixture.
  4. Mix the dry ingredients in another bowl including flour, baking powder, baking soda, and salt.
  5. Combine the dry ingredients with the wet ingredients, mixing until just combined.
  6. Fill the loaf pan with the batter.
  7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool before slicing.

Notes

Grate the zucchini finely and ensure ingredients are at room temperature for best results.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 14g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: lemon cake, zucchini cake, moist dessert, easy baking, spring dessert