Lemon Zucchini Loaf Cake
A moist and flavorful lemon zucchini loaf cake, perfect for a light dessert or snack. This cake combines fresh zucchini with bright lemon zest and juice for a deliciously tender treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 slices
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 grated zucchini (about 1 medium zucchini, unpeeled)
1/4 cup buttermilk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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 grated zucchini to the wet ingredients and stir to combine.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. 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 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 to cool completely before slicing.