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 cake flour ( can substitute all purpose flour)

  • 1

    1\4 tsp. baking powder

  • 1

    \2 tsp. salt

  • 1

    1\2 c shredded zucchini, drained & squeezed

  • Glaze:

  • 1

    c powdered sugar

  • 1-2

    tbsp. lemon juice

Directions

Preheat oven to 350 degrees Spray loaf pan with non stick spray Combine flour, baking powder & salt and whisk to combine In a lg. bowl combine sugar and olive oil, whisk to combine Add eggs and almond milk and whisk Add lemon juice & vanilla str to combine Add flour mixture & stir just until incorporated Fold in zucchini & lemon zest Pour batter in pan and bake for 45 to 55 minutes. The top of the cake should look dry Place the loaf on a cooling rack and col for 15 minutes Let cool completely on rack

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