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Moist and Zesty Zucchini Lemon Cake

Moist and Zesty Zucchini Lemon Cake
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A moist and tender zucchini lemon cake bursting with fresh lemon zest and juice, balanced sweetness, and a unique vegetable twist that keeps each bite light yet indulgent. Perfect for any occasion, this cake combines pantry staples with fresh ingredients to create a vibrant, crowd-pleasing dessert that delights with its refreshing citrus notes and natural moisture.

Ingredients

Scale

Produce

  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (from about 1 lemon)

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar

Wet Ingredients

  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted (or ½ cup oil or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Zucchini: Finely grate fresh zucchini and gently squeeze out excess moisture using a clean kitchen towel to ensure the cake remains moist but not soggy.
  2. Mix the Wet Ingredients: In a large bowl, whisk together eggs, melted butter or oil, sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and aromatic.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour (or gluten-free blend), baking powder, baking soda, and salt to ensure even rising and a light texture.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to keep the cake tender and avoid overmixing.
  5. Incorporate the Zucchini: Evenly fold the grated zucchini into the batter, distributing moisture-rich goodness throughout the cake.
  6. Bake to Perfection: Pour the batter into a greased cake pan and bake at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Notes

  • Drain Zucchini Carefully: Removing excess liquid prevents the cake from becoming too wet and preserves texture.
  • Use Fresh Lemon: Fresh lemon juice and zest provide the brightest and most authentic flavor versus bottled alternatives.
  • Room Temperature Ingredients: Using room temperature eggs and butter ensures a smoother batter and even baking.
  • Don’t Overmix Batter: Folding gently keeps the cake tender and prevents a dense texture.
  • Check Doneness Early: Begin testing the cake at 40 minutes to avoid overbaking and drying out.

Nutrition

Keywords: zucchini cake, lemon cake, moist cake, zucchini dessert, lemon dessert, gluten-free cake, vegetable cake

Find it online: https://linacorner.com/moist-and-zesty-zucchini-lemon-cake/