Lemon Zucchini Cake

 

Lemon Zucchini Cake

https://www.mybakingaddiction.com/lemon-zucchini-cake/

Ingredients

• 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

Instructions

1. Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
2. In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
3. Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.
6. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly.

Lemon Zucchini Bread

https://www.mybakingaddiction.com/lemon-zucchini-bread/

Instructions

1. Preheat oven to 325 degrees F. Spray an 8×4 inch loaf pan with nonstick cooking spray.
2. In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Add the egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon. Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan.
3. Bake 50-55 minutes in the preheated oven, or until a toothpick inserted in the center of the bread comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.
4. Once bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread.

Ingredients

• 3/4 cup granulated sugar
• 2 tablespoons lemon zest (about 2 medium lemons)
• 1 large egg
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (packed and undrained)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon

For the Glaze

• ½ cup confectioners’ sugar
• 1 tablespoon fresh lemon juice
• ¼ teaspoon pure vanilla extract