Description
A delicious and moist lemon zucchini cake that elevates your home baking with fresh ingredients and zesty flavors.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 eggs
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the grated zucchini, sugar, eggs, lemon juice, and oil.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in lemon zest.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool before serving. Enjoy your delicious lemon zucchini cake!
Notes
- For an extra lemony flavor, consider adding a lemon glaze on top.
- Store any leftovers in an airtight container to keep them moist.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Zucchini Cake, Moist Cake, Home Baking