Flavorful and moist zucchini cake with a great crumb. Topped with a crunch lemon glaze that takes the cake next level.
Zucchini cake with crunch lemon glaze
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I know this flavor combination doesn’t sound magical, but trust me: it is!
Personally I think this cake actually tastes best next morning when the flavors have had time to mature.
I also like making a double batch of the lemon glaze. My kids say that’s too much lemon tho, so take that with a grain of salt.
Anyway, it’s delicious. The end 💛😘.
Save RecipeIngredients
- 3 cups flour?
- 1 tsp salt?
- 1 tsp baking soda?
- 1 tsp baking powder?
- 2 tsp cinnamon?
- 3 eggs?
- 1 cup vegetable oil?
- 2.5 scant cups sugar?
- 2 tsp vanilla?
- 1 tsp almond extract?
- 2.5 cups zucchini, shredded and excess moisture squeezed from it?
- 1/4 cup freshly squeezed lemon juice?
- 1/3 cup granulated sugar?
- 1 cup powdered sugar?
Instructions
- Preheat oven to 325F degrees.
- Mix dry ingredients.
- Then add wet ingredients separately and mix well.
- Finally stir in the zucchini.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes. Remove bread from pan, and let cool.? Then glaze your cake.
- Mix the granulated sugar and lemon juice and let sit for a few minutes.
- Then add powdered sugar.
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