“Quick Breads” are by far my favorite things to bake during the summer months, they store great and they are easy to prepare. Great for coffee in the morning, a delicious night snack or dress it up with berries and whipped cream for dessert.
This Zucchini and Lemon Cake is definitive proof that lemon and zucchini belong together, beautifully moist and undeniably delicious topped with a lemon glaze that will keep you coming back for one more slice.
1 1/4 cup granulated sugar
6 tbsp. extra virgin olive oil
2 eggs room temperature
1/3 cup vanilla almond milk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour can substitute AP flour following directions here
1 1/4 tsp baking powder
1/2 tsp kosher salt
1 1/2 cup shredded zucchini drained and squeezed dry
2 tbsp. lemon zest
1 cup powdered sugar
1-2 tbsp. lemon juice
Preheat oven to 350F.
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
In a large bowl, combine the sugar and olive oil. Whisk to combine.
Add eggs and almond milk and whisk together.
Add lemon juice and vanilla extract and stir to combine.
Add flour mixture and stir just until incorporated.
Fold in zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
Drizzle the glaze over the cake.
Slice and serve.
Chef Martin Lopez