Delight your taste buds this summer with a refreshing lemon Zucchini Cake that’s as delicious as it is unique. This recipe balances the tangy zest of lemon with the subtle sweetness of zucchini, creating the perfect dessert for any occasion. Packed with fresh flavors, it’s a must-try for both bakers and cake enthusiasts.
Growing up, my grandmother’s kitchen was always filled with tantalizing aromas. She had a knack for baking, and her Zucchini Cake was legendary in our neighborhood. On hot summer afternoons, she would serve it with a glass of homemade lemonade. Her secret was the addition of a lemon zest that transformed a simple cake into an unforgettable treat. Today, I’ve taken her cherished recipe and added my twist by enhancing the lemon flavor even more, while keeping the tradition alive.
Why You’ll Love This Recipe
This cake is a delightful combination of flavors and textures. You’ll appreciate its moist, tender crumb that remains light and airy. The lemony aroma is invigorating, and the zucchini adds a nutritious element without overpowering the cake. It’s easy to make, uses readily available ingredients, and is a perfect addition to any occasion, from casual brunches to elegant dinner parties.
Ingredients Notes
The beauty of this cake lies in its simple, fresh ingredients. Choose bright green, firm zucchinis for this recipe as they blend well and maintain a balanced moisture level. For lemons, organic ones are best since we’re using the zest for a burst of flavor. Feel free to substitute sugar with coconut sugar for a healthier alternative without sacrificing taste. You can also add a handful of chopped walnuts for a delightful crunch and extra nutrients.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and line it with parchment paper for easy removal.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients form the base of your cake.
Step 3
In another bowl, combine the sugar and lemon zest. Rub them together to release the oils in the zest. Add eggs, oil, and vanilla extract. Mix until smooth.
Step 4
Gently fold in the grated zucchini into the wet mixture. Ensure that it is evenly distributed for consistent texture.
Step 5
Combine the dry and wet ingredients until just mixed. Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before serving.
Storage Options
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap slices individually in plastic wrap and freeze. Thaw overnight in the fridge, and enjoy it slightly warmed or at room temperature.
Variations & Substitutions
For a gluten-free version, substitute all-purpose flour with almond or coconut flour. To make it vegan, use flaxseed meal mixed with water as a substitute for eggs. Add blueberries or raspberries for additional flavors.
Serving Suggestions
Serve this cake fresh out of the oven with a dollop of whipped cream or a scoop of vanilla Ice Cream. It also pairs wonderfully with a cup of coffee or tea for an afternoon snack. For a more indulgent version, drizzle a lemon glaze on top just before serving.
Frequently Asked Questions
Can I make this cake a day in advance? Absolutely! In fact, making it a day ahead can enhance the flavors. Just ensure it’s stored properly in an airtight container.
Do I need to peel the zucchini? There’s no need to peel the zucchini. The skin contains a lot of nutrients and adds to the texture. Just make sure to wash them thoroughly.
How do I prevent my cake from turning out dense? The key is to not overmix the batter. Fold the ingredients until just combined. Also, ensure your baking powder and soda are fresh to guarantee a good rise.
Lemon Zucchini Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs beaten
- 1 cup zucchini grated
- 2 tablespoons lemon zest freshly grated
- 0.5 cup vegetable oil
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine eggs, grated zucchini, lemon zest, and vegetable oil.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
