Lemon Zucchini Loaf Cake
Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods like cakes and breads.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Lemon Zucchini Loaf Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a loaf pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In another bowl, combine the grated zucchini and lemon zest.
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In a separate large bowl, beat together the melted butter and granulated sugar until well combined.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the zucchini mixture.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
