Lemon Zucchini Loaf Cake
A moist and flavorful lemon zucchini loaf cake, perfect for a light dessert or snack. This cake combines fresh zucchini and bright lemon zest for a deliciously tender treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
1/4 cup powdered sugar (for dusting, optional)
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, beat the granulated sugar and eggs together until smooth and pale, about 2 minutes.
Add the vegetable oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice to the sugar and eggs mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before slicing and serving.