Lemon Zucchini Cake
By á-94
Rate this recipe
5/5
(1 Votes)
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
Details
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
You'll also love
- German Potato Salad 5/5 (2 Votes)
- Puny's Potato Salad 3.7/5 (7 Votes)
- Pleasantly Plastered Peach... 4.5/5 (2 Votes)
- Luby's Frosted Lime Congeal 3.7/5 (50 Votes)
- Lebanese Lemon Salad Dressing 5/5 (1 Votes)
- Old Fashioned Pumpkin Roll with... 4.5/5 (2 Votes)
- Butternut Squash, Spinach &... 5/5 (1 Votes)
- Chicken Vegetable Soup with... 4.7/5 (3 Votes)
Review this recipe