This zucchini cake is bursting with lemon flavor, and the fusion of canola oil and zucchini makes for a very moist texture and is rich in vitamins. Favored by people who love vegetables and cakes.
Ingredients
Bread
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups granulated sugar
- Zest of 2 large lemons
- 1 tsp salt
- 3 large eggs
- 1 cup canola oil
- 1 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 2 cups grated zucchini
- cooking spray
Lemon Glaze
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
Practice
step 1Preheat oven to 350°F. Spray baking pan with cooking spray.
step 2Take two large bowls, and in the first large bowl, whisk together the flour, salt, baking powder, and baking soda. In another large bowl, combine sugar and lemon zest. Rub with fingers until fragrant.
step 3Add the eggs, canola oil, lemon juice, and vanilla extract to the lemon-sugar mixture and whisk until fully incorporated. Add batter and stir in the zucchini, mix well.
step 4Pour the batter into the baking pan. Bake for 45-50 mins or JoyOuce instant thermometer reads 200°F (this is the best temperature to keep the bread dense and moist).
step 5Let the baking pan rest to cool and then carefully remove the bread.
step 6Make the lemon glaze. Add the powdered sugar and lemon juice to a small bowl, and whisk until smooth.
step 7Drizzle the prepared lemon glaze over the bread. Slice and enjoy.
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