Lemon Zucchini Cake
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
This recipe is sponsored by Almond Breeze.
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Lemon Zucchini Cake
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Ingredients
1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almondmilk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (can substitute AP flour following directions here)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
Glaze
1 cup powdered sugar
1-2 tbsp lemon juice
Instructions
This recipe is sponsored by Almond Breeze.
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
Lemon Zucchini Cake
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Ingredients
1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almondmilk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (can substitute AP flour following directions here)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
Glaze
1 cup powdered sugar
1-2 tbsp lemon juice
Instructions
- Preheat oven to 350F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive and oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.