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Zucchini Lemon Cake

  • Writer: For The Love Of Lemons
    For The Love Of Lemons
  • Aug 16, 2020
  • 1 min read

Lemon & Zucchini really are the stars in this dish. Perfect for breakfast, brunch or as an evening treat. I promise you won't get enough of this light and refreshing loaf!

Ingredients

For The Cake

  • 4 Cups All-Purpose Flour

  • 4 Eggs

  • 1 1/2 Cups Granulated Sugar

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1 tsp Salt

  • 2 Zucchini ; shredded

  • 2/3 Cup Unsalted Butter ; melted

  • 2 Lemons ; zested

  • Juice Of 2 Large Lemons

For The Glaze

  • 1 Cup Powdered Sugar

  • Juice Of 1 Large Lemon

Directions

  • Preheat oven to 350 degrees. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray or spray large bundt pan. Set aside.

  • In a large bowl, mix all ingredients for bread, stirring to completely combined.

  • Pour into greased pan(s) and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.

  • For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.

  • Place cake in fridge and let the glaze set then enjoy!

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