Ingredients
For the Cake
- 2 large lemons (1 tablespoon zest and 4 tablespoons lemon juice)
- 1 cup white sugar
- 1 large egg (beaten)
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- ¾ cup milk (two percent or whole milk)
- 2 cups zucchini (shredded and dried, about 2 small or 1 ½ medium-sized zucchini)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Glaze
- ¾ cup powdered sugar
- 1/2 large lemon (1 tablespoon juice only)
- 2 ¼ teaspoons milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a metal loaf pan by lining it with parchment paper or spraying it with baking spray to prevent sticking.
- Prepare Lemon Sugar: Zest two lemons to get about 1 tablespoon of zest. Combine the zest with 1 cup white sugar in a large mixing bowl, stirring to release and infuse the lemon flavor into the sugar.
- Mix Wet Ingredients: Lightly beat one large egg in a small bowl, then add it to the lemon sugar mixture. Add ⅓ cup olive oil and 1 teaspoon vanilla extract, whisking everything until smooth. Then add ¾ cup milk and 4 tablespoons lemon juice, whisking until fully blended.
- Mix Dry Ingredients: In a separate bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt, mixing until evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring until a smooth batter forms with no lumps.
- Prepare Zucchini: Shred the zucchini using a grater or food processor. Place the shredded zucchini on layers of paper towels and press or pat to remove excess moisture thoroughly, which prevents sogginess in the cake.
- Fold in Zucchini: Using a silicone spatula, gently fold the dried shredded zucchini into the batter until evenly incorporated.
- Bake the Cake: Pour the batter carefully into the prepared loaf pan. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the loaf to cool for at least 15 minutes in the pan before removing. Transfer to a wire cooling rack and cool completely before applying the glaze.
- Make the Glaze: In a medium bowl, whisk together ¾ cup powdered sugar, 1 tablespoon lemon juice (from ½ large lemon), and 2 ¼ teaspoons milk until a smooth glaze forms.
- Glaze the Cake: Place parchment paper under the loaf to catch drips. Drizzle the glaze evenly over the cooled cake. It’s fine if the glaze drips down the sides.
- Set the Glaze: Let the glaze set for at least 30 minutes. Longer setting time reduces stickiness and results in cleaner slices. Enjoy your Lemon Zucchini Cake!
Notes
- When shredding zucchini, be sure to dry it thoroughly using multiple paper towels to prevent the cake batter from becoming too wet and dense.
- The olive oil in the cake adds moisture and a subtle flavor, but can be substituted with another mild vegetable oil if preferred.
- If you want a more intense lemon flavor, consider adding a bit more zest or lemon extract in addition to the fresh juice.
- This cake keeps well stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- For an extra special presentation, garnish the glazed cake with lemon slices or finely chopped pistachios.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
