Lemon zucchini cake
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.
Table of contents
Lemon zucchini cake step-by-step recipe
If you like seasonal bakes, especially sweet cakes with vegetables, then you must try this recipe for a quick zucchini and lemon juice cake!
Lemon zucchini cake recipe with video
Wyposażenie
- Loaf pan about 27/10 cm in size.
Składniki
Ingredients for lemon zucchini cake
- approx 150 g zucchini
- 60 ml oil
- 1 egg (size L)
- 30 ml lemon juice
- approx 60-100 ml milk
- 225 g wheat flour – all-purpose (1½ cups)
- 2 teaspoons baking powder
- 1 pinch salt
- 150 g sugar (¾ cup)
Ingredients for lemon glaze
- 100 g powdered sugar (⅔ cup)
- approx 2-3 tablespoons lemon juice
Instrukcja
How to make lemon zucchini cake step by step
Step 1 – preparations
- Turn on the oven to 180℃ (top/bottom heat mode) or 170℃ (convection).
- Line the baking pan with baking paper or grease it with butter and dust with flour.
- Grate the zucchini on a coarse grater (with the skin!), do not squeeze out the water from the zucchini!approx 150 g zucchini
Step 2 – preparing the zucchini cake
- In a smaller bowl, mix together the oil, egg, and lemon juice.60 ml oil, 1 egg , 30 ml lemon juice
- In a large bowl, mix the dry ingredients for the cake.225 g wheat flour – all-purpose, 2 teaspoons baking powder, 1 pinch salt, 150 g sugar
- Pour the wet ingredients into the dry ones and start mixing – the mixture will be difficult to combine.
- Add the grated zucchini and about 60 ml of milk – mix, if the dough still doesn’t combine well, add a little more milk.approx 60-100 ml milk, approx 150 g zucchini
- Transfer the dough to the prepared baking pan.
Step 3 – baking the zucchini cake
- Place the cake in the preheated oven and bake for about 50 minutes – until a dry skewer comes out clean.
- After baking, remove the cake from the pan and cool completely.
Step 4 – preparing the lemon glaze
- Sift the powdered sugar into a bowl, add one tablespoon of lemon juice at a time and mix until all the sugar dissolves and forms a glaze.100 g powdered sugar, approx 2-3 tablespoons lemon juice
- Spread the glaze over the top of the cake.
Uwagi
Wartości Odżywcze
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.
Frequently Asked Questions – FAQ
Is zucchini noticeable in the cake?
No. Grated zucchini primarily gives the cake moisture and a delicate texture. After baking, its taste is practically imperceptible, so even people who don’t usually like zucchini will gladly reach for this bake.
Do you need to squeeze out the zucchini before adding it to the cake?
No, in this case, it is essential to add such moist zucchini to the cake, as few “wet” ingredients are added to it.
How to store zucchini cake?
The cake is best stored in an airtight container or covered at room temperature for 2–3 days. Thanks to the addition of zucchini, it remains moist and tasty for a long time. If you want to store it longer, it’s worth putting it in the refrigerator.
Can zucchini cake be frozen?
Yes. After it has completely cooled, you can cut the cake into portions, wrap them tightly, and freeze for about 2–3 months. It’s best to freeze it without glaze, and pour the glaze only after thawing.
Can the cake be prepared without lemon glaze?
Of course. The cake also tastes great dusted with powdered sugar. However, lemon glaze gives the bake a more distinct, fresh taste and beautifully enhances the lemon aroma.
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!
Recommended zucchini cake recipes
Be sure to check out my other recipes for delicious sweet zucchini bakes - various cakes, muffins, and even pancakes perfect for breakfast. Here I recommend three such recipes, and many more on the blog.
Popularne Przepisy
Polecane przepisy
Quick lemon zucchini cake – a simple step-by-step recipe
Looking for a recipe for moist lemon zucchini cake? You can prepare this easy cake without a mixer, using a few basic ingredients. Thanks to grated zucchini, the cake is exceptionally soft, fluffy, and stays fresh for a long time, and the aromatic lemon glaze perfectly enhances its flavor.
In the recipe, you will find a detailed description of the preparation, step-by-step photos, and a video of the process, making cake preparation quick and hassle-free. This is an excellent way to use seasonal zucchini and prepare a delicious homemade treat for coffee, tea, or a family gathering. Try this proven recipe and see how easy it is to bake the perfect lemon zucchini cake.
