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Lemon Zucchini Loaf Cake

Summertime Zesty Lemon Zucchini Cake

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 tablespoons lemon juice
1/2 cup buttermilk
Zest of 1 lemon
1 cup grated zucchini

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan and set aside.
In a medium bowl, combine flour, salt, and baking powder.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into prepared loaf pan.
Bake for 45 minutes or until tester comes out clean.
Cool in pan on a wire rack for 20 minutes, then remove bread from pan and cool completely.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 260 kcal | Servings: 8 servings

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