Lemon Zucchini Cake with a Lemon Glaze

RECIPE

Midsummer harvest season equals zucchini everywhere!  

I love zucchini...and I love cake.  

So, combining the two with a little hint of lemon makes for a tasty dessert or snack. 

Zucchini is such a versatile vegetable. You can spiral it for noodles, chop it up and use it as a dipping vegetable, and grill or sauté it as a stand alone addition to your entrees.

Summertime is when the zucchini is at its peak season and if you are grabbing these delicious vegetables, know that they are an excellent source of manganese (helps facilitate carbohydrate and protein metabolism) and vitamin C (an antioxidant), as well as vitamin A (think eye health!) and magnesium (the calming mineral). 

Zucchini have a lot of water in them, so one step with this cake is squeezing out the excess water with a kitchen towel or cheese cloth. This zucchini cake can be enhanced with any additional flavor you enjoy. Blueberries, cherries, or even carrots to make a carrot-zucchini cake. The possibilities are endless.  

When this cake is finished baking, it can be a little temperamental. Meaning give it ample time to rest otherwise your cake will turn into a crumb cake! I made this mistake recently. I was hungry and impatient. I didn’t let the cake cool enough before taking it out of the baking dish, leaving me with a delicious mess! It was delicious, but definitely not picture worthy!

[[ recipeID=recipe-9l6f48d3p, title=Lemon Zucchini Cake with a Lemon Glaze ]]

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Lemon Zucchini Cake with a Lemon Glaze

Servings: 8

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Lemon Zucchini Cake

  • 1 ½ cups flour
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • ¾ cup vegetable oil
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 cups shredded zucchini (approx 1 med-large zucchini)
  • Zest from one lemon

Lemon Glaze (Optional)

  • Juice from ½ a lemon
  • ¼ cup powdered sugar
  • 1 tablespoon butter (melted)

Instructions

  1. Preheat the oven to 350 F. Grease a 9x9 glass pan.  
  2. With a cheese grater, shred the zucchini into a bowl. With a clean kitchen towel, put the shredded zucchini in it and squeeze out the excess moisture. Place the zucchini back in the mixing bowl. 
  3. In another mixing bowl add all the dry ingredients.  
  4. In another mixing bowl add the eggs, the oil, vanilla, and the zest from one lemon.
  5. Add the wet ingredients to the dry ingredients. Mix until combined.
  6. Then fold in the zucchini. The batter will be thick.
  7. Pour the batter into the greased pan and put in the oven. Bake for approximately 30 minutes.
  8. While the zucchini cake is baking, squeeze the juice from ½ a lemon into a small mixing bowl. Add the powdered sugar, mix, then add the melted butter.  
  9. After the zucchini cake is done baking, let cool for at least an hour. Take out of the baking pan and pour the glaze right on top! Slice and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 349
% Daily Value*
Total Fat 22.6g 34%
Saturated Fat 3.3g 16%
Trans Fat 0g
Sodium 231.5mg 9%
Total Carbohydrate 33.2g 11%
Dietary Fiber 1g 4%
Sugars 14.6g
Protein 4.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Nutritional Information does not include optional lemon glaze.


Difficulty level: 3


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment).