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Moist and Zesty Zucchini Lemon Cake

Moist and Zesty Zucchini Lemon Cake
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A moist and zesty zucchini lemon cake that perfectly balances the subtle earthiness of zucchini with the bright tang of fresh lemon. This cake is tender, refreshing, and full of vibrant flavors, making it ideal for any season and occasion.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated fresh zucchini (finely grated)
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • 2 cups all-purpose flour (can substitute with gluten-free blend)
  • 1 ½ cups sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prep Your Zucchini: Start by washing and finely grating fresh zucchini. Squeeze out any excess moisture using a clean kitchen towel, but keep some moisture to ensure the cake turns out moist and tender.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed and prevents clumps in your batter.
  3. Combine Wet Ingredients: In a separate bowl, beat your eggs with sugar and vegetable oil until smooth and creamy. Add in the fresh lemon zest, lemon juice, and vanilla extract. Mixing these early helps release the citrus oils for maximum flavor.
  4. Incorporate Zucchini and Dry Ingredients: Gradually fold the grated zucchini into the wet mixture, then carefully combine with the dry ingredients. Stir just until everything is mixed to avoid overworking the batter.
  5. Bake to Perfection: Pour the batter into a greased or parchment-lined cake pan and bake at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before serving.

Notes

  • Grate zucchini finely to prevent large chunks and keep a smooth texture.
  • Don’t overmix the batter to maintain a light and fluffy cake.
  • Use fresh lemons and zest just before mixing for the best flavor.
  • Avoid squeezing out too much zucchini moisture to keep the cake moist.
  • Check the cake after 35 minutes to prevent overbaking and dryness.

Nutrition

Keywords: zucchini cake, lemon cake, moist cake, zesty dessert, vegetable cake, gluten-free option, lemon dessert

Find it online: https://recipesemilly.com/moist-and-zesty-zucchini-lemon-cake/