Lemon Zucchini Loaf Cake with Fresh Lemon Glaze
Lemon Zucchini Loaf Cake is a great way to use extra zucchini - it's a tasty dessert with a fresh lemon flavor and you can't even tell the zucchini is there!
Servings: 12
Calories: 237kcal
Equipment
Ingredients
Lemon Zucchini Loaf Cake
- 2 cups grated yellow zucchini, from one medium zucchini (see note)
- 1 teaspoon salt, divided
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/4 cup canola oil, or other neutral-flavored cooking oil
- 1/4 cup plain or vanilla Greek yogurt (replace with your favorite non-dairy yogurt to make this recipe dairy-free)
- 1 large egg
- 2 teaspoons lemon zest (from 2 lemons)
- 2 Tablespoons lemon juice (from 2 lemons)
- 1/2 teaspoon vanilla extract
Fresh Lemon Glaze
- 1 teaspoon lemon zest (from 1 lemon)
- 1 Tablespoon lemon juice (from 1 lemon)
- 1/4 teaspoon vanilla extract
- 1 - 1 1/2 cups powdered sugar
Instructions
Lemon Zucchini Loaf Cake
- Heat oven to 350°F and lightly grease an 8.5x4.5" loaf pan.
- Place grated zucchini in a colander and sprinkle with 1/2 teaspoon of the salt. Toss gently and place the colander in the sink to drain. Let sit for 5-10 minutes.
- In a medium bowl, whisk together the flour, 1/2 teaspoon of salt, baking soda and baking powder. Set aside.
- Whisk together the sugar, oil, yogurt, egg, lemon zest, lemon juice and vanilla extract into a large bowl. When the zucchini is done draining, squeeze any extra water out with your hands. Stir it into this mixture.
- Gently fold the flour mixture into the zucchini mixture, and stir until flour is just incorporated. Pour the batter into the prepared baking pan, and gently smooth the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from pan and cool completely on a wire rack.
Fresh Lemon Glaze
- Whisk together lemon juice, zest and vanilla. Add 1 cup of the powdered sugar and whisk until smooth. If the glaze is too thin, continue adding powdered sugar, 1 Tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the cake once it is completely cool.
Notes
Green zucchini can be used instead of yellow zucchini, but the resulting cake will have green flecks instead of yellow.
Nutrition
Calories: 237kcal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
