Description
A moist and flavorful lemon zucchini loaf cake, perfect for breakfast or a light dessert. This cake combines the freshness of lemon with tender shredded zucchini for a delightful treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
1/4 cup buttermilk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar and vegetable oil until combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice until evenly mixed.
Add the shredded zucchini and stir to combine.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Stir gently until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the loaf to cool in the pan for 10 minutes.
Transfer the loaf to a wire rack and cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes