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When it comes to delightful desserts that balance flavor with a touch of health, the Luscious Lemon Zucchini Cake stands out as a unique and inviting option. This cake masterfully combines the subtle earthiness of zucchini with the bright, refreshing taste of lemon, resulting in a moist and flavorful treat that is not only delicious but also nutritious. Its versatility makes it perfect for summer gatherings, casual afternoon teas, or even as a delightful snack to enjoy with your morning coffee.

Zucchini Cake Recipe

Discover the wonderful world of Luscious Lemon Zucchini Cake, a delicious dessert that combines the earthiness of zucchini with the zesty brightness of lemon. This moist and flavorful cake is perfect for summer picnics, afternoon teas, or a delightful snack with coffee. Packed with nutrients, it's a guilt-free treat that impresses both family and friends. Learn key ingredients, preparation steps, and baking tips to create this delightful dessert that brings sunshine to any table.
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Ingredients
  

2 cups finely shredded zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon grated lemon zest

1 cup chopped walnuts or pecans (optional)

½ cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line it with parchment paper for easy removal.

    Prepare the Zucchini: Wash and grate the zucchinis using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, and grated lemon zest until well combined.

        Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Stir in the shredded zucchini.

          Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined. If using, fold in the chopped walnuts or pecans gently.

            Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

              Prepare the Glaze: While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable. Adjust the consistency by adding more sugar or lemon juice if needed.

                Cool and Glaze the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake before slicing.

                  Serve and Enjoy: Cut into squares and serve as a delightful dessert or a sweet treat with your afternoon tea or coffee.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 slices