My Baking Addiction · by Jamie★ 4.5 (231)
Lemon Zucchini Cake
NUTRITION · PER SERVING65M COOK
CAL 19%·PRO 9%
CARBS 41G43% OF CAL
2G FIBER26G SUGAR13G OTHER
FAT 23G55% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and bright lemon zucchini cake with a delicate crumb and strong lemon flavor. This moist cake is perfect served with tea or coffee for breakfast or afternoon snack.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 ovenvegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup granulated sugar
- zest of 2 large lemons
- 1 cup vegetable oil
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups finely grated zucchini
- 3 tablespoons unsalted butter (melted)
- 1 cup powdered sugar (sifted)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
At a glance
PER SERVING · TIME 65M
CAL 19%·PRO 9%
CARBS 41G43% OF CAL
2G FIBER26G SUGAR13G OTHER
FAT 23G55% OF CAL
4G SAT19G 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
- 20m
- Cook
- 45m
- Sodium
- 372mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.