Zucchini lemon cake

Zucchini lemon cake

Zucchini lemon cake is so juicy.  It tastes best when homemade with simple and inexpensive ingredients. You will make this recipe again and again.

INGREDIENTS (For a loaf pan 25 x 11 cm)

FOR THE DOUGH

1 zucchini (approx. 300g)
2 lemons (juice)
300 g wheat flour (type 405)
3 tsp baking powder
200 g sugar
1 pinch of salt
130 ml neutral cooking oil (alternatively: melted butter)
2 eggs (size M)
1 tbsp flour for the pan
Some oil for the pan

ALSO

1 lemon (juice)
150 g icing sugar
Ground pistachios for garnishing

PREPARATION

Step 1
Wash the zucchini, pat dry and finely grate over a household grater. Place in a bowl and set aside. Halve the lemons and squeeze them.

2nd step
Preheat the oven to 180 degrees (fan oven: 160 degrees). Grease a loaf pan (25 x 11 cm). Add 1 tablespoon of flour, spread it over the entire pan and knock out the excess flour upside down.

3rd step
Mix the flour, baking powder, sugar and salt in a mixing bowl. Add the oil and eggs. Squeeze the grated zucchini with your hands to remove excess water. Add to the remaining ingredients together with the lemon juice and mix everything together.

4th step
Pour the dough into the prepared pan and bake in the lower third of the preheated oven for approx. 55 minutes. Halve the lemon and squeeze it. Mix the powdered sugar with 2-3 tablespoons of the juice to form a thick glaze. Brush the remaining lemon juice onto the warm cake. Allow the cake to cool completely.

5th step
Remove the loaf cake from the pan and place it on a cake plate.  Spread the lemon glaze over the surface. Garnish with pistachios if desired. The cake makes about 12 pieces and will keep for at least 3 days if kept airtight at room temperature.

Our tip
Would you prefer a sheet cake?
You can simply double all the ingredients in the recipe and bake the sheet cake for about 40 minutes.