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Lemon Zucchini Cake with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This tender and moist Lemon Zucchini Cake combines the freshness of grated zucchini with bright lemon flavors in a delightful baked dessert. Lightly sweetened with maple syrup and sugar, and finished with a tangy lemon glaze, this cake is perfect for a healthy snack or a zesty treat any time of day.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 1/2 cups finely grated zucchini (do not drain)
  • 1/2 cup neutral oil (such as canola or vegetable)
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup or honey
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain yogurt or dairy-free alternative

Glaze

  • 1/2 cup powdered sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish or loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the neutral oil, granulated sugar, maple syrup (or honey), lemon juice, lemon zest, vanilla extract, and plain yogurt until the mixture is smooth and well combined.
  4. Add Zucchini: Gently fold the finely grated zucchini into the wet ingredients, ensuring even distribution without overmixing to maintain the cake’s texture.
  5. Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet mixture and stir until just combined. Avoid overmixing to keep the cake light and tender.
  6. Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula for uniform cooking.
  7. Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess and preparing the cake for glazing.
  9. Make and Add Glaze: Whisk together the powdered sugar and 1 to 2 tablespoons lemon juice until smooth and pourable. Drizzle the glaze evenly over the completely cooled cake for a finishing touch of sweetness and bright lemon flavor.

Notes

  • For best results, use freshly grated zucchini without draining to retain moisture in the cake.
  • Honey can be substituted with pure maple syrup for a vegan-friendly option.
  • You can use a dairy-free yogurt alternative to keep this recipe dairy-free.
  • Adjust the lemon juice in the glaze to achieve your preferred consistency and tartness.
  • The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

Find it online: https://slsrecipes.com/lemon-zucchini-cake-with-lemon-glaze-recipe/