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Lemon Zucchini Cake

A refreshing and moist Lemon Zucchini Cake that hides healthy zucchini while bursting with lemon flavor, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 ¼ cup granulated sugar
  • 6 tablespoons extra virgin olive oil or vegetable/canola oil
  • 2 large eggs (room temperature)
  • ⅓ cup vanilla almond milk or whole milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla or almond extract
Dry Ingredients
  • 2 cups cake flour (can substitute with all-purpose flour)
  • 1 ⅓ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups shredded zucchini (drained and squeezed dry)
  • 2 tablespoons lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or 9-inch round cake pan. Line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the sugar, olive oil, and eggs until pale and slightly fluffy, about 2 minutes.
  3. Add the almond milk, lemon juice, and vanilla extract, whisking until well combined.
  4. In a separate bowl, whisk together the cake flour, baking powder, and salt until mixed.
  5. Gradually add the dry mixture to the wet mixture and stir until no flour streaks remain.
  6. Gently fold in the shredded zucchini and lemon zest using a rubber spatula.
Baking
  1. Pour the batter into your prepared pan, smoothing the top with a spatula.
  2. Bake for 30-35 minutes for a round cake or 45-50 minutes for a loaf, until golden and a toothpick inserted comes out clean.
  3. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
  1. Serve warm or at room temperature, optionally topped with a light dusting of powdered sugar or a simple lemon glaze.

Notes

Keep this cake wrapped in plastic wrap or stored in an airtight container. It lasts about 3-5 days at room temperature or up to a week in the fridge. For longer storage, slice it up and freeze for up to three months.