Lemon Zucchini Cake
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Lemon Zucchini Cake

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Lemon Zucchini Cake
Desserts

Lemon Zucchini Cake

Prep Time:
15
Cook Time:
N/A
Total Time:
2 hours, 30 minutes
Difficulty:
N/A
Serves:
4
Yield:
N/A

Ingredients

Zucchini cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest from 2 Wonderful Seedless Lemons
  • 2 medium zucchinis
  • Wonderful Seedless Lemon slices and zest for garnish

Lemon glaze:

  • Juice from 2 Wonderful Seedless Lemons
  • 1 cup confectioners’ sugar

Instructions

  1. Preheat the oven to 350°F. Butter a 9" x 5" loaf pan or line it with parchment paper.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk to combine and then set aside.
  3. In a large bowl, using a hand mixer or a stand mixer fitted with a whisk attachment, beat together the butter and sugar until creamy, about 2 minutes. Add the eggs, one at a time, followed by the vanilla extract and lemon zest. Continue mixing until it’s smooth and incorporated.
  4. Using a large box grater, grate the zucchini into a paper towel. Squeeze out the liquids over the sink to remove as much moisture as possible from the zucchini.
  5. Add the zucchini to the wet mixture. Combine the dry mixture with the wet mixture, mix until just combined; the batter will be thick. Transfer it to the prepared loaf pan.
  6. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown. Let the cake cool for 15 minutes in the pan, and then let it cool completely out of the pan on a wire rack before glazing.
  7. For the lemon glaze: In a small bowl, combine the lemon juice and confectioners’ sugar until it’s mixed well. Glaze the cooled loaf. Garnish it with lemon slices and zest.

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