Imagine a slice of heaven that combines the moistness of zucchini with the bright, tangy punch of lemon – a dessert so irresistible, it'll make your taste buds dance and your guests beg for the recipe! This Lemon Zucchini Loaf Cake is not just another boring cake; it's a culinary masterpiece that transforms humble ingredients into a show-stopping treat that's both incredibly moist and bursting with flavor. Whether you're looking to sneak some vegetables into a dessert or impress your friends with a unique baking creation, this recipe is your golden ticket to baking glory!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a soggy cake.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, lemon juice, and lemon zest until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the squeezed zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess water from the zucchini. Always squeeze out the moisture using a clean kitchen towel to prevent a soggy texture.
- Don't Overmix: Treat your batter gently! Mix just until the ingredients are combined to keep the cake light and tender.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. The oils in fresh zest provide a more intense taste than bottled lemon juice.
- Temperature Matters: Ensure all ingredients are at room temperature for better mixing and a more consistent texture.
- Check for Doneness: Use the toothpick test – a few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cool Completely: Let the cake cool entirely before slicing to prevent crumbling and allow flavors to settle.
- Optional Upgrades: Enhance your cake with a lemon glaze or a dusting of powdered sugar for an extra touch of sweetness and visual appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
