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

    c sugar

  • 6

    tbsp. olive oil

  • 2

    eggs room temp.

  • 1/3

    c vanilla almond milk

  • 2

    tbsp. Lemon juice

  • 1

    tsp. Vanilla or almond extract

  • 2

    c flour

  • 1 1/4

    tsp. baking powder

  • 1/2

    tsp. salt

  • 1 1/2

    c shredded zucchini, drained and squeezed

  • 2

    tbsp. lemon zest

Directions

Preheat oven to 350 Spray a loaf pan with baking spray & line with parchment paper. Set aside Combine flour, baking powder &psalter in a medium bowl and whisk together. Set aside In a large bowl combine sugar & olive oil. Whisk to combine Add eggs and almond milk and whisk together Add lemon juice & vanilla stir to combine Add flour mixture & stir to combine Fold in zucchini and lemon zest Pour batter into prepared pan & bake for 40 to 55 minutes Use the parchment paper to carefully lift the cake from pan Let cool completely on rack Glaze: Ina small bowl combine powdered sugar and lemon juice. Whisk until smooth Drizzle the glaze over the cake Slice and serve

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