Description
Soft and moist lemon zucchini cake topped with a sweet lemon glaze. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 large lemons
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups shredded zucchini, dried
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
- 2 1/4 teaspoons milk
Instructions
- Preheat oven to 350°F and prepare loaf pan.
- Mix lemon zest with sugar.
- Add egg, olive oil, vanilla, milk, and lemon juice.
- Combine flour, baking powder, and salt separately.
- Mix wet and dry ingredients together.
- Fold in dried shredded zucchini.
- Pour batter into loaf pan.
- Bake for 50 to 55 minutes.
- Cool loaf completely.
- Whisk glaze ingredients together.
- Drizzle glaze over loaf.
- Let glaze set before slicing.
Notes
- Dry zucchini thoroughly before adding.
- Use fresh lemon juice for best flavor.
- Cool completely before glazing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 299
- Sugar: 31
- Sodium: 262
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 2
- Protein: 4
- Cholesterol: 21