Lemon Zucchini Cake

Lemon Zucchini Cake is a moist, zesty treat that combines fresh lemon flavor with tender grated zucchini, making it a delightful and easy dessert. Enjoy the light, refreshing taste with every bite.

Course Dessert

Cuisine American

Keyword dessert recipe, easy baking, lemon cake, summer dessert, zucchini cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 360kcal

Author Liza A

Ingredients

1 ¼ cups granulated sugar
1 cup vegetable oil
3 eggs
2 tsp lemon zest
¼ cup lemon juice
1 ¾ cups grated zucchini
2 cups all purpose flour
¼ tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup chopped nuts I used a combination of pecans and macadamia
1/3 cup confectioners’ sugar for decoration

Instructions

Preheat oven to 350°F. Grease and flour Bundt pan.
In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in grated zucchini.
In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in nuts.
Pour batter into prepared pan and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Gently loosen cake from edge and center of pan; invert onto plate. Cool completely.
Sprinkle top with sifted confectioners' sugar. Cut with a serrated knife and serve. Enjoy!

Notes

Recipe source: allrecipes.com

Nutrition