Lemon Zucchini Bundt Cake
A delightful dessert that combines the refreshing taste of lemon with the moist texture of zucchini, perfect for any occasion.
Ingredients
Cake Batter
- 2 cups grated zucchini Use fresh, medium-sized zucchini.
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour Substitute with gluten-free blend if needed.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- ¼ cup lemon juice
Glaze
- 1 cup powdered sugar For glaze.
- 2 tablespoons lemon juice For glaze.
Instructions
Preparation
- Grate the zucchini and place it on a paper towel to absorb excess moisture.
- Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.
Mixing Ingredients
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
- Incorporate three large eggs into the mixture, adding them one at a time and mixing well after each addition.
- Stir in vanilla extract until evenly distributed.
Combining Dry Ingredients
- In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet batter, stirring gently until just combined.
Adding Zucchini
- Gently fold in grated zucchini, lemon zest, and lemon juice until completely incorporated.
- Pour the finished batter into the prepared Bundt pan.
Baking
- Bake in the preheated oven for 45-50 minutes, checking for doneness with a toothpick.
Cooling and Glazing
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freezing is also an option for up to three months.