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Lemon Zucchini Cake

Reeni
  • 85 minutes
  • Serves 1

INGREDIENTS

1

+ ½ sticks (12 tablespoons) unsalted butter, melted, plus more for pan

2

+ ½ cups all-purpose flour, plus more for pan

2

+ ½ teaspoons baking powder

1 tsp

ground cinnamon

1 tsp

coarse salt

3 cups

shredded zucchini (about 2 medium zucchini - 8 ounces each)

3

large eggs

1

+ ½ cups granulated sugar

1 tsp

vanilla extract

2 tsp

lemon zest, just the yellow - not the pith

1 tbsp

fresh squeezed lemon juice

Glaze:

1

+ ½ cups confectioners' sugar, sifted

1 tbsp

fresh squeezed lemon juice

lemon zest to garnish the top, optional