Lemon Zucchini Cake

This Lemon Zucchini Cake is being posted in honor of my very best friend, Lesa. I’ve known Lesa since childhood when her family moved two houses down from us. We were both toddling around together at the tender age of three. So at sixty-years plus now, after growing up together and becoming adults, moving on through all the ebbs and flows life’s thrown at us, our bond of friendship remains stronger than ever and is an unconditional source of love and constant comfort. Whenever and where ever, we have each others backs. We’ve been through so much together! 🙂

Now, here’s the thing. Tell me if you have a friend like this. Lesa sends me countless recipes she finds online and urges me to make them. “Doesn’t this look good?” “You have to make this!” “This looks right up your alley!” “You should make this!” “Can you make this?” “This looks like a good one!” “Make this!” Then sometimes, she doesn’t write anything at all. I’ll see a recipe having arrived on the quiet. I have to check to see how long it’s been sitting in my Messenger box, waiting for me to discover it. She never says a word.

I love Lesa, but shes not the most tech-savvy person I know. She struggles daily with some pretty simple functions on her smart phone and computer that most of us have been doing at this point for years. She knows some basics, but… no, not really. She tells me she gets overwhelmed easily but Lesa is a very smart woman. I call it selective brain block. What I do know is that from the long overdue moment she finally managed to sign up for Facebook a few years back, she must have immediately gone to work to figure out how to attach and forward…any and every which way… recipe links… to get from her computer to mine. She mustn’t of struggled. She asked nobody for help that I’m aware of. This knowledge and know-how came out of nowhere. She instantly transformed into this persistent, online recipe-shooting Wiz-Queen! (*Sigh…) Perplexing, this girl. 🙂

Truth be told, I love it. This Lemon Zucchini Cake is a fine example of why.

What makes this cake so delicious is the nice amount of tartness to the lemon that we lemon lovers demand long for. The texture is moist enough from the zucchini, without it becoming too heavy or dense. It’s a cake but if you want to pass it off as a bread to enjoy with morning breakfast, your secret’s safe with me! It really is a delightful little cake that I’ve put in my keeper files and make as often as my lemon cravings call for it. In fact I promise that when you’re craving something lemon-y, or something that’ll completely satisfy your sweet tooth, this dessert is most competently up to the task! :p

So who is your gem of a friend? What are some “traits” you love about your best friend? And tell me, what would we do without them?! 🙂

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Lemon Zucchini Cake
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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: Cake

Servings: 10 servings

Lemon Zucchini Cake

Ingredients

  • 1 1/4 cup granulated sugar
  • 6 Tbls extra virgin olive oil
  • 2 eggs room temperature
  • 1/3 cup vanilla almond milk
  • 2 Tbls lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cup shredded zucchini drained and squeezed dry
  • 2 Tbls lemon zest
  • Glaze
  • 1 cup powdered sugar
  • 1-2 Tbls lemon juice

Instructions

  1. Preheat oven to 350F.
  2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  4. In a large bowl, combine the sugar and olive oil. Whisk to combine.
  5. Add eggs and almond milk and whisk together.
  6. Add lemon juice and vanilla (or almond) extract and stir to combine.
  7. Add flour mixture and stir just until incorporated.
  8. Fold in zucchini and lemon zest.
  9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  10. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
  11. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
  12. Drizzle the glaze over the cake.
  13. Slice and serve.

Nutrition Facts

Lemon Zucchini Cake

Serves

Amount Per Serving
Calories 344.61 kcal
% Daily Value*
Total Fat 9.24 g 14.2%
Saturated Fat 1.44 g 7.2%
Trans Fat 0.0 g
Cholesterol 31.99 mg 10.7%
Sodium 155.09 mg 6.5%
Total Carbohydrate 58.28 g 19.4%
Dietary Fiber 1.0 g 4%
Sugars 38.36 g
Protein 3.93 g
Vitamin A 1.74 % Vitamin C 7.53 %
Calcium 5.71 % Iron 3.69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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https://mittsandmeasures.com/2019/09/25/lemon-zucchini-cake/

This recipe was originally posted by Homestead Recipes, apparently found by Lesa, and slightly adapted by Mitts and Measures. 🙂

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