Mom On Timeout · by Trish - Mom On Timeout★ 5.0 (65)
Lemon Zucchini Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 8%
CARBS 59G72% OF CAL
1G FIBER37G SUGAR21G OTHER
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon cake with grated zucchini and topped with lemon glaze. The zucchini keeps it tender while lemon provides bright flavor; an excellent use for garden zucchini.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 ¼ cup granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable or canola oil)
- 2 eggs (room temperature)
- ⅓ cup vanilla almondmilk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
- 2 cups cake flour
- 1 ⅓ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cup shredded zucchini (drained and squeezed dry)
- 2 tablespoons lemon zest
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 8%
CARBS 59G72% OF CAL
1G FIBER37G SUGAR21G OTHER
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 115mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 15mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.