Lemon Zucchini Cake

This lemon zucchini cake brings together the zesty brightness of lemon and the subtle sweetness of zucchini in a perfectly moist cake.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 409

Author Lily Ernst

Ingredients

Cake

2 cups (250g) zucchini coarsely grated
1/2 cup plus 2 Tbsp (125g) granulated sugar
1 Tbsp lemon zest
1 tsp vanilla extract
3/4 cup (180ml) light extra virgin olive oil
3 large eggs
3/4 cup (150g) brown sugar lightly packed
1/2 cup (45g) desiccated coconut
3 cup (375g) all-purpose flour
1 Tbsp baking powder
1/2 tsp salt

Glaze

1 cup (120g) powdered sugar
2 Tbsp lemon juice
more lemon zest for sprinkling optional

Instructions

Preheat oven to 350F and generously grease a 9" or 10" bundt pan. Set the bundt pan aside.
In a large bowl, mix together the grated zucchini, granulated sugar, lemon zest, and vanilla. Let stand for 10 minutes to macerate.
2 cups (250g) zucchini, 1/2 cup plus 2 Tbsp (125g) granulated sugar, 1 Tbsp lemon zest, 1 tsp vanilla extract
Add the olive oil, eggs, and brown sugar. Mix well to combine.
3/4 cup (180ml) light extra virgin olive oil, 3 large eggs, 3/4 cup (150g) brown sugar
Add the coconut, then sift in the flour, baking powder, and salt. Stir together until just combined. Pour the batter into the prepared bundt pan.
1/2 cup (45g) desiccated coconut, 3 cup (375g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes then flip the cake onto a cooling rack to cool completely before glazing.
In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slowly pour over the cake. Sprinkle with more lemon zest if desired.
1 cup (120g) powdered sugar, 2 Tbsp lemon juice

Notes

Leftovers can be placed in an airtight container or wrap it tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to 1 week. Allow it to come to room temperature before serving for the best flavor.

Nutrition