Veggie Zucchini Lemon Cake with Lemon Glaze - Vegetarian
The Veggie Zucchini Lemon Cake with Lemon Glaze presents a unique fusion of healthy zucchini and zesty lemon in a delightful dessert form. Each slice boasts a moist texture with the subtle addition of zucchini, harmoniously balanced by the vibrant lemon flavor and a luscious glaze that adds just the right amount of sweetness.
Ingrédients
- 2 cups grated zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 1,5 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, beat together the eggs, oil, vanilla, and granulated sugar.
- Stir in the grated zucchini and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 52g | Protéines: 4g | Fat: 12g | Sucre: 37g
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