Easy lemon zucchini cake recipe
If you’re looking for an idea for a quick lemon zucchini cake, this recipe will surely delight you. You can prepare this simple, moist cake without a mixer, and the addition of grated zucchini makes it soft and fresh for a long time. The refreshing taste of lemon and sweet lemon glaze create a perfect combination that will be great for afternoon coffee or tea. If you like easy homemade bakes with seasonal ingredients, be sure to try this zucchini cake recipe – I’m sure it will stay in your menu for longer.
Why bake this lemon zucchini cake?
It’s zucchini season right now, and you can use this delicious, healthy, and juicy vegetable in your kitchen not only for savory dishes but also for sweet bakes. Zucchini, much like carrots, is excellent for cakes and more. Thanks to its delicate flavor, it doesn’t dominate the cake but instead adds a nice moistness. If you haven’t baked a zucchini cake before, you absolutely must make up for it! Such cakes are quick and easy to prepare, taste delicious, and stay fresh for a long time. You can even make this cake without a mixer! All you need is a grater, a bowl, and a spoon!
What ingredients are needed to bake zucchini cake?
To make this quick zucchini cake at home, you will need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
- zucchini – I used fresh green zucchini – 150 g is roughly half/a larger half of a large zucchini, you can also use yellow zucchini – remember not to peel it!
- oil – I used rapeseed oil, you can also use another oil with a delicate flavor
- lemon juice – for the cake, you’ll need roughly the juice squeezed from half a lemon; the juice from the other half will be useful for the glaze :)
- milk – I baked the cake using Cathy’s recipe, but in my opinion, there are too few “wet” ingredients here and the batter comes out too thick – even after adding zucchini, so I added more milk and that was a good step; I added it only after adding the zucchini to know how much I would need
How many calories are in one slice of zucchini cake?
If you cut the finished cake into 10 roughly similar pieces, each of them will have approximately 240.5 kcal (carbohydrates – 42.8 g, proteins – 3.4 g, fats – 6.5 g). If you want to reduce the calorie content of the cake, you can forgo drizzling it with lemon glaze. The cake itself without glaze will then have about 200 kcal per slice. You can also replace the sugar added to the cake with erythritol, which will also lower its calorie content.
I hope that this quick lemon zucchini cake will also find its way into your kitchen and taste as good as it does to my family. If you try the recipe, be sure to let me know in the comments how it turned out and share your opinion – I would be delighted!
If you’re looking for more simple and proven recipes for homemade bakes, check out the other recipes on the blog. I also encourage you to download my recipe app, where you’ll find hundreds of inspirations for cakes, desserts, and everyday cooking – all recipes always at hand. Enjoy and see you at the next bakes!
