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–+ servings
Lemon Zucchini Cake

Lemon Zucchini Cake – Light, Fluffy, and So Refreshing

Enjoy a delightful Lemon Zucchini Cake that's light, fluffy, and a refreshing twist on traditional desserts.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Vegetable Oil Consider using oil blends for different flavors.
  • 1 cup Sugar Alternative sweeteners can be used, adjusting liquid ratios.
  • 2 tablespoons Lemon Zest Use fresh zest for best results.
  • 1 teaspoon Lemon Extract Can be substituted with more zest if unavailable.
  • 1 cup Plain Greek Yogurt Substitute with sour cream or dairy-free yogurt if needed.
  • 2 large Eggs Beat until pale yellow for optimal texture.
  • 1 cup Shredded Zucchini Remove excess moisture before use.
  • 1 1/2 cups All-Purpose Flour Can swap for gluten-free flour blends.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Baking Soda Also ensure freshness.
  • 1/2 teaspoon Salt Measure accurately.
For the Glaze
  • 1 cup Powdered Sugar Sugar-free powdered sweetener can be used.
  • 2 tablespoons Milk Any milk can be used.

Equipment

  • 10x10-inch baking dish
  • box grater or food processor
  • Electric Hand Mixer
  • Wire Rack

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a 10x10-inch baking dish with parchment paper.
  2. Grate the fresh zucchini and squeeze it in paper towels to remove excess moisture.
  3. In a large bowl, combine vegetable oil, sugar, lemon zest, and lemon extract. Beat for 2-3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing after each, then fold in Greek yogurt until combined.
  5. Fold in grated zucchini and whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet mixture.
  6. Pour batter into prepared dish and bake for 25-28 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and milk for the glaze.
  8. Spread glaze over the cooled cake, let it set, and then slice to serve.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure to remove moisture from zucchini for a better texture. Use fresh ingredients for optimal flavor.

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