Lemon Zucchini Cake Recipe

Cook Time: 50 minutes

Ingredients

• 1/3 cup Almond Breeze Vanilla Almondmilk
• 1 1/4 cups granulated sugar
• 6 tablespoons extra virgin olive oil
• 2 eggs (room temperature)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla or almond extract
• 2 cups cake flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded zucchini (drained and squeezed dry)
• 2 tablespoons lemon zest
• 1 cup powdered sugar
• 1-2 tablespoons lemon juice (for glaze)

Directions

Step 1: Preheat the oven to 350F (175C). Spray a loaf pan with baking spray and line with parchment paper. Set aside.

Step 2: In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk together and set aside.

Step 3: In a large bowl, whisk together the granulated sugar and olive oil until fully combined.

Step 4: Add the eggs and Almond Breeze Vanilla Almondmilk to the sugar and olive oil mixture. Whisk until smooth and well-blended.

Step 5: Stir in the lemon juice and vanilla (or almond) extract. Mix until fully incorporated.

Step 6: Gradually add the flour mixture into the wet ingredients and stir just until combined. Be careful not to overmix.

Step 7: Gently fold in the shredded zucchini and lemon zest. Make sure they are evenly distributed throughout the batter.

Step 8: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should look dry and golden brown.

Step 9: Remove the loaf from the oven and place it on a cooling rack. Let it cool for about 15 minutes in the pan.

Step 10: Carefully lift the cake out of the pan using the parchment paper. Allow the cake to cool completely on the rack.

Step 11: In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of lemon juice to form a smooth glaze.

Step 12: Drizzle the glaze over the cooled cake, slice, and serve.

Nutrition Facts (per serving)

• Calories: 335
• Total Fat: 9g (12% Daily Value)
• Saturated Fat: 1g (7% Daily Value)
• Cholesterol: 37mg (12% Daily Value)
• Sodium: 147mg (6% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 37g
• Protein: 4g (8% Daily Value)
• Vitamin C: 6mg (7% Daily Value)
• Calcium: 67mg (5% Daily Value)
• Iron: 2mg (14% Daily Value)
• Potassium: 140mg (3% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Lemon Zucchini Cake is a delightful dessert that marries the refreshing tang of lemon with the subtle sweetness of zucchini. This unexpected combination has become a popular treat, especially in the summertime. Below we explore its origin, regional variations, how it differs from similar cakes, where it is typically served, and some interesting facts you may not know about this moist, flavorful dessert.

History and Origins

The Lemon Zucchini Cake is a modern creation that fits into the broader tradition of "vegetable cakes" that have been around for centuries. Zucchini cakes are particularly popular in North America and Europe, where zucchini (also known as courgette) is abundant in the summer months. The addition of lemon to the cake is a relatively recent development, possibly inspired by the growing trend of pairing citrus fruits with vegetables in baking. The cake likely originated in the United States in the late 20th century, with home bakers experimenting with ways to use up the plentiful summer harvest of zucchini.

Regional Features

While zucchini cakes are found across various cultures, the lemon version is particularly popular in American kitchens. In the southern United States, where zucchini grows well in the summer, this cake is often served during family gatherings and local fairs. It is especially common in areas where fresh, seasonal produce is emphasized in cooking. On the west coast, particularly in California, variations of the cake are often made with organic ingredients like olive oil and almond milk, reflecting the regions trend toward healthier, plant-based baking.

Differences from Similar Cakes

The Lemon Zucchini Cake stands out from other cakes like the traditional zucchini bread or lemon loaf cake due to the combination of both lemon and zucchini, which gives it a unique texture and flavor profile. While zucchini bread is typically denser and spicier (often flavored with cinnamon or nutmeg), this cake has a lighter, more citrus-forward taste. The addition of lemon zest and juice in the batter and glaze helps create a tangy, fresh flavor that contrasts with the neutral, moist texture of the zucchini. In comparison, lemon cakes are usually made with only citrus and are not as moist due to the lack of vegetable incorporation.

Where is it Typically Served?

The Lemon Zucchini Cake is a popular choice for casual get-togethers, picnics, and brunches. It is often served as a mid-afternoon snack or dessert. Due to its versatility, it is also enjoyed at family reunions, potlucks, and bake sales. In some areas, its served as a comforting dessert after a summer meal, particularly when zucchini is in peak season. The cake's light texture and balance of sweet and tart flavors make it an ideal choice for any occasion, especially when served with a cup of iced tea or lemonade.

Interesting Facts

• The zucchini in the cake not only adds moisture but also boosts the nutritional content, as it is low in calories and high in vitamin C, potassium, and antioxidants.
• Adding zucchini to cakes is an old tradition that dates back to the Great Depression, when bakers used vegetables to extend the flour supply and add moisture without extra fat or sugar.
• The lemon zest used in the cake adds a burst of citrus oil that enhances the flavor, making the cake even more aromatic and vibrant.
• Despite its vegetable content, this cake is beloved by both children and adults, making it a great way to sneak in some extra veggies without anyone noticing.

In conclusion, the Lemon Zucchini Cake is a delicious and creative dessert that bridges the gap between sweet and savory. Its origins reflect a broader tradition of vegetable cakes, while its bright lemon flavor and moist texture set it apart from similar baked goods. Whether served at a casual gathering or enjoyed as a snack, this cake remains a favorite for many bakers across the world. Try it next time you're looking for a unique twist on a classic dessert!

FAQ about Lemon Zucchini Cake Recipe

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