From Our Hearts to Your Hands
Lemon Zucchini Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 8%
CARBS 59G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER37G TOTAL SUGAR
FAT 9G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon-flavored cake studded with grated zucchini for moisture. Bright citrus with a delicate crumb. Finished with a tangy lemon glaze.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freelow calorievegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1¼ cup granulated sugar
- 6 tbsp extra virgin olive oil
- 2 eggs room temperature
- ⅓ cup Almond Breeze Vanilla Almondmilk
- 2 tbsp lemon juice
- 1 tsp vanilla or almond extract
- 2 cups cake flour
- 1¼ tsp baking powder
- ½ tsp kosher salt
- 1½ cup shredded zucchini drained and squeezed dry
- 2 tbsp lemon zest
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 8%
CARBS 59G72% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER37G TOTAL SUGAR
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.
- Cook
- 55m
- Sodium
- 117mg
- Total sugar
- 37g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 15mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.