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Lemon Zucchini Cake

Updated on August 27, 2018

Photo of Lemon Zucchini Cake

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Recipes Everywhere!

At one time I used to scan magazines and newspapers for recipes, besides the ones from my family. I used to cut them out, type them up and categorize them, hoping some day to make my own cook book. But, now we have the internet and social media where we can have access to recipes galore; there went my dream. Which makes me very thankful that I found HubPages.

This recipe I found on Facebook by "Mom On Timeout". The picture looked so good I had to make it myself. Of course, I did make a two little changes, as is my thing to do. Sometimes you don't have the exact ingredients or you might not like a certain ingredient or have an allergy to one. So in any recipe you see, fill free to make changes to fit your needs, as long as it works with that recipe.

I hope you find this recipe as exciting and delicious looking as I did when I first saw it. Enjoy!

Photos of Making Lemon Zucchini Cake

Mixing the dry ingredients.
Mixing the dry ingredients. | Source
Mixing the wet ingredients with the dry ingredients.
Mixing the wet ingredients with the dry ingredients. | Source
Out of the oven all golden.
Out of the oven all golden. | Source
The cake with the Lemon Glaze.
The cake with the Lemon Glaze. | Source
Source

Please Vote

4 stars from 2 ratings of Lemon Zucchini Cake

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: Yields about 10 servings.

Check Out The Asteraks, Substitutes, and Explanation of Amounts

*I know it sounds strange to put extra virgin olive oil in such a light cake recipe, but it

works. You don't taste the olive oil, but it adds something special to it.


**The original recipe called for1/3 cup of almond milk. I didn't have it and didn't

want to buy it for just 1/3 of a cup, so I substituted the 2% milk and the sour

but needed to keep the amount the same. Although, I did go over just a tiny bit

and it didn't hurt at all.

***I also used regular table salt instead of the Kosher salt the recipe called for. For

some reason I don't trust the coarseness of the Kosher salt to dissolve evenly

through out the batter. However, I do use it in savory recipes when called for.



Ingredients

  • 1 1/4 cups sugar
  • 6 tbsp. extra virgin olive oil *
  • 2 eggs, room temperature
  • 1/6 cup 2 % milk**, 1/6 cup sour cream**
  • 2 tbspn. lemon juice
  • 1 tsp. vanilla extract
  • 2 cups cake flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt ***
  • 1 1/2 cup shredded zucchini,, drained and squeezed dry
  • 2 tsbsp. lemon zest

Directions

  1. Preheat oven to 350 degrees. Spray a loaf pan with baking pray and line with parchment paper, set aside.
  2. Combine flour, baking powder and salt in a medium bowl and whisk together. Set aside.
  3. In a large bowl, combine the sugar and olive oil. Whisk to combine. Add eggs and milk and sour cream and whisk together.
  4. Add lemon juice and vanilla and stir to combine. Add flour mixture and stir just till incorporated. Fold in zucchini and lemon zest.
  5. Pour batter into the prepared pan and bake for 45 minutes or until toothpick comes out clean when inserted into cake. Place the loaf on a cooling rack and cool 15 minutes. Use the parchment paper to carefully lift it from the pan. Let cool completely on rack.
  6. GLAZE: In a small bowl, combine powdered sugar and lemon juice to make a glaze. Drizzle the glaze over the cake. Slice and serve.

© 2018 Rachel L Alba

Comments

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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      8 months ago from Every Day Cooking and Baking

      Hi Pamela, My goodness, you were certainly put through the ringer. But, hang in there, because with God anything is possible. I will pray for you also. Thank you for following me and liking my recipes. I can't wait to check out your hubs also.

      Have a Blessed Thanksgiving.

    • Pamela99 profile image

      Pamela Oglesby 

      8 months ago from Sunny Florida

      This cake sounds delicious, and we love anything lemon around here. I have had zucchini in bread but never in cake, so I am anxious to try this recipe.

      As for surgeries leaving nerve damage, I am in the same boat. I have had 2 spinal back surgeries and am worse shape now. I had numbness in both feet following the 2nd one, and now my left leg is numb (except for the nerve - sciatica remains. I will pray for you an Jackie both.

    • profile image

      Rachel Alba 

      8 months ago

      Thanks again, Patricia. Your comments and posts mean a lot to me.

      Blessings to you.

    • pstraubie48 profile image

      Patricia Scott 

      8 months ago from sunny Florida

      O my...I am drooling just reading this. Another recipe to make for church. Thank you for so unselfishly sharing this with us. Angels are on the way this afternoon.ps

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Will do, my friend. Prayer is the best thing we can give each other.

    • Jackie Lynnley profile image

      Jackie Lynnley 

      10 months ago from The Beautiful South

      I have had two spine surgeries so I sure understand the nerve damage. This eye surgery is like we all have eventually I guess. I am so hopeful that I will not need glasses afterward. Been wearing those since my forties and still am not used to them.

      God bless you and heal you very quickly. Just have to stay on our feet all we can even if it takes many rests in between!

      Any and all prayers appreciated! Thank you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Thank you so much, Jackie. I too will be praying for you. Are you having eye surgery plus another one? My older sister had several eye surgeries and they turned out ok. So keep your chin up and look up to the Lord. I had a hip replacement and now there is nerve damage in my foot, but that might heal in about a year.

    • Jackie Lynnley profile image

      Jackie Lynnley 

      10 months ago from The Beautiful South

      I am so sorry Rachel! Hope it was not too serious. I am waiting on surgery now too and so hope I can get it over before Christmas but have to put eye surgery before that and see where that puts me. Seems all my serious surgeries end up in bad weather and that is added tension I do not want or need!

      Heal completely real soon, my friend, I will be praying you do!

      I am so looking forward to making this and my annual is Monday so I will try it Tuesday! We think we are cheating, don't we? That blood work tells them everything! hahaha

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Liz, Thanks for visiting and your nice comment. I appreciate it.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Peggy, Thanks for visiting. I have a few zucchini bread recipes also. This is the first of a cake in a loaf shape for me. It's so soft and airy, you will enjoy it.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Linda, I'm glad you found this recipe interesting. I think you will like it too. Thanks for the great comment.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Cathy, So glad you think it's good enough to make at your gathering. Enjoy.

      Blessings to you.

    • Eurofile profile image

      Liz Westwood 

      10 months ago from UK

      This looks like a great recipe.

    • Peggy W profile image

      Peggy Woods 

      10 months ago from Houston, Texas

      I make zucchini bread so I know that I would like your cake recipe. The lemon flavor would add a nice flavor component.

    • AliciaC profile image

      Linda Crampton 

      10 months ago from British Columbia, Canada

      This is an interesting recipe. I've never added zucchini to a cake before. I always enjoy cakes with a lemon flavour, so I think I would love your version.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Mary, Thanks for visiting. You can certainly reduce the sugar or use sugar substitute if you like. I comment on making changes in the post.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Poetryman, nice to hear from you, thank you for the encouraging comment.

      Blessings to you.

    • profile image

      CathyPintek-B 

      10 months ago

      Plan on making this for an upcoming small get together.

    • aesta1 profile image

      Mary Norton 

      10 months ago from Ontario, Canada

      I have not yet tasted this cake and with zucchinis, it makes it more healthy. I try to look for more healthy desserts and drastically reduce the sugar. I will try this one.

    • poetryman6969 profile image

      poetryman6969 

      10 months ago

      Looks wonderful!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Thank you Paul, I really appreciate your comment.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      10 months ago from Every Day Cooking and Baking

      Hi Jackie, That sounds like a great idea putting the light whipping cream in the glaze. I'll have to try that too. Thanks for visiting. I had surgery and was out of sorts for a couple of months. Making this cake and posting it is bringing me back to normal.

      Blessings to you.

    • Paul Edmondson profile image

      Paul Edmondson 

      10 months ago from Burlingame, CA

      Looks tasty!

    • Jackie Lynnley profile image

      Jackie Lynnley 

      10 months ago from The Beautiful South

      I will have to make this Rachel, it sounds so good and lemon is a favorite of mine. Like you I will probably make changes. I would add light whipped cream to the icing as I have discovered adding it to your icing just makes it more (volume) and lighter tasting. Well I have never put lemon juice to my memory so really looking forward to that.

      Have a lot of chocolate pudding poke cake now to finish off first but I will be giving this a try as soon as I can!

      Great to see you!

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