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Moist and Zesty Zucchini Lemon Cake

Moist and Zesty Zucchini Lemon Cake

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Gluten Free (if using gluten-free flour)

Description

Moist and Zesty Zucchini Lemon Cake is a refreshing, tender cake that uniquely combines the natural moisture of zucchini with the bright tang of fresh lemon juice and zest. Perfectly balanced with a subtle earthiness and zesty citrus punch, this cake offers a delightful, soft texture that’s never greasy. Ideal for any occasion, it uses simple pantry staples and fresh ingredients to create a flavorful dessert that’s as nutritious as it is delicious.

Ingredients

Scale

Vegetables & Citrus

  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 2 tablespoons fresh lemon juice (from about 1 large lemon)
  • Zest of 2 lemons

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Wet Ingredients

  • 1 cup granulated sugar
  • ⅓ cup vegetable oil (or coconut oil for dairy-free option)
  • 3 large eggs

Instructions

  1. Prepare the Zucchini: Wash and finely grate the zucchini without peeling. Using a clean kitchen towel, gently squeeze out some excess moisture while retaining enough to keep the cake moist.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, fresh lemon juice, and lemon zest until well combined and slightly frothy to incorporate air.
  3. Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution and remove lumps.
  4. Incorporate Everything: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Then gently fold in the grated zucchini, being careful not to deflate the batter.
  5. Bake to Perfection: Pour the batter into a greased or parchment-lined loaf pan or cake tin and smooth the top. Bake at 350°F (175°C) for 45 to 55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh lemons for zest and juice to maximize vibrant citrus flavor.
  • Avoid overmixing the batter to keep the cake light and tender.
  • Choose medium-sized, younger zucchini for optimal texture and flavor.
  • Test doneness with a toothpick starting at 45 minutes to prevent overbaking.
  • Allow the cake to cool fully before slicing or frosting for best results.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1.5 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Keywords: zucchini cake, lemon cake, moist cake, gluten-free, healthy dessert, citrus cake, vegetable cake

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