Zucchini and Lemon Cake - Vegetarian
The Lemon-Kissed Zucchini Cake is an exquisite balance of summery flavors that brings a unique twist to traditional dessert offerings. This cake blends the fresh texture of grated zucchini with the tangy brightness of lemon zest and juice, baked into a moist and tender loaf that’s sure to become a favorite.
Ingrédients
- 1 cup zucchini, grated
- 1 and and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice, fresh
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 40g | Protéines: 5g | Fat: 13g | Sucre: 25g
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