Lemon Zucchini Cake

Lemon Zucchini Cake
Lemon Zucchini Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups white sugar

  • 1

    cup vegetable oil

  • 3

    eggs

  • 2

    teaspoons lemon zest

  • 1/4

    cup fresh lemon juice

  • 1 3/4

    cups grated zucchini

  • 2

    cups all-purpose flour

  • 1/4

    teaspoon baking powder

  • 2

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1

    cup chopped walnuts

  • 1/3

    cup confectioners' sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar

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