Get ready to transform an ordinary vegetable into an extraordinary dessert that will have everyone begging for seconds! This Zucchini Cake with Lemon Glaze is not just another boring cake – it's a moist, tangy, and incredibly addictive treat that sneaks healthy zucchini into a decadent dessert. Whether you're looking to impress your family, use up summer garden zucchini, or simply indulge in a unique sweet treat, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini with the granulated sugar and vegetable oil. Mix well until the ingredients are fully incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and free of lumps.
- Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides for an elegant finish.
- Let the glaze set for a few minutes before slicing the cake. Serve and enjoy your delicious Zucchini Cake with Lemon Glaze!
Tips
- Moisture is Key: When grating zucchini, don't squeeze out the moisture – it's what keeps the cake incredibly soft and tender.
- Prevent Soggy Cake: Pat the grated zucchini lightly with a paper towel if it seems exceptionally wet to avoid a dense texture.
- Mix Gently: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough cake.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs.
- Glaze Consistency: If your lemon glaze is too thick, add a few drops of lemon juice. If too thin, add a bit more powdered sugar.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make It Your Own: Feel free to add chopped nuts or a sprinkle of lemon zest to the batter for extra flavor and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
