Shugary Sweets · by Aimee Shugarman
Lemon Zucchini Cake
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 7%
CARBS 45G61% OF CAL
2G FIBER10G OTHER33G TOTAL SUGAR
FAT 12G36% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon cake enriched with zucchini for moisture and topped with lemon glaze. Great for dessert, breakfast, or tea time.
dessertamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 Tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded zucchini
- 2 cups powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon granulated sugar
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 7%
CARBS 45G61% OF CAL
2G FIBER10G OTHER33G TOTAL SUGAR
FAT 12G36% OF CAL
2G SAT10G 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
- 15m
- Cook
- 1h
- Sodium
- 146mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 13mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.