Lemon Zucchini Cake

By á-94

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

Preparation

Step 1

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