Lemon Zucchini Cake
Lemon Zucchini Cake is a super simple and delicious dessert to make when you have an abundance of zucchini! Bursting with lemon flavor and topped with a tangy buttermilk lemon glaze.
Calories: 446kcal
Ingredients
- 1 1/2 cups zucchini
- 1 1/4 cups sugar
- zest of 2 lemons
- 1/2 cup oil
- 2 eggs
- 2/3 cup buttermilk
- 1 tablespoon lemon juice
- 1 3/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1 tsp baking soda
- 1/2 teaspoon kosher salt
- non stick cooking spray
- FOR THE GLAZE:
- 1 cup powdered sugar
- 1 1/2 tablespoon buttermilk
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°.
- Grease a 9 x 5 inch loaf pan heavily with non stick cooking spray.
- Shred zucchini with a large box grater. Squeeze zucchini with your hands to remove as much liquid as you can. Place on paper towels and pat dry.
- Add sugar and lemon zest to mixer bowl and mix together with your fingers until it is mixed well.
- Add oil, eggs, buttermilk and lemon juice, beat mixture at medium speed for 2 minutes.
- Blend in shredded zucchini just until combined.
- Add flour, cornstarch, baking powder, baking soda and salt and continue to mix on medium speed for 2 minutes.
- Pour into greased pan and bake for 50- 55 minutes. A toothpick inserted will come out mostly clean.
- Run a knife around the pan to loosen cake and place on a wire rack to cool completely.
- Mix powdered sugar, buttermilk and lemon juice together until smooth.
- Place cooled cake on a serving tray and spread glaze over cake and let it drizzle over the sides.
- Garnish with fresh lemon slices if desired.
Notes
Store cake covered in plastic wrap at room temperature for up to 2 days or in refrigerator up to a week.
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 72g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 386mg | Fiber: 2g | Sugar: 47g