Lemon Zucchini Loaf

Lemon Zucchini Loaf, a moist and flavorful cake that combines the sweetness of fresh zucchini with the bright zing of lemon. This vegetarian American treat is perfect for summer gatherings or a cozy afternoon snack. Please note, it contains almonds, eggs, and gluten.

With its light texture and vibrant flavor profile, this loaf is versatile enough to be enjoyed as a dessert or a sweet breakfast option. Packed with nutrients from zucchini, it offers a guilt-free indulgence that fits perfectly into your vegetarian diet.

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Recipe Collection: Dessert

Serving Size: 10

Cooking Time: 55 minutes

Overview

This Lemon Zucchini Cake is a delightful and moist loaf cake perfect for summertime. The combination of fresh zucchini and zesty lemon creates a refreshing and flavorful treat that is both light and satisfying.

Diet Type

Vegetarian

Allergies

Almonds, Eggs, Gluten

Cuisine

American

Ingredients

• 1/3 Cup Almond Breeze Vanilla Almondmilk
• 1 1/4 Cups granulated sugar
• 6 Tablespoons (tbsp) extra virgin olive oil
• 2 Whole eggs, whisked
• 2 Tablespoons (tbsp) lemon juice
• 1 Teaspoon (tsp) vanilla extract
• 2 Cups cake flour, sifted
• 1 1/4 Teaspoons (tsp) baking powder
• 0.5 Teaspoon (tsp) kosher salt
• 1 1/2 Cups zucchini, shredded
• 2 Tablespoons (tbsp) lemon zest
• 1 Cup powdered sugar, sifted
• 1-2 Tablespoons (tbsp) lemon juice

Steps

1. Preheat the oven to 350°F. Spray a loaf pan with baking spray and line it with parchment paper. Set aside.
2. In a medium bowl, combine the cake flour, baking powder, and kosher salt. Whisk together and set aside.
3. In a large bowl, combine the granulated sugar and extra virgin olive oil. Whisk to combine.
4. Add the eggs and Almond Breeze Vanilla Almondmilk to the sugar mixture and whisk together.
5. Stir in the lemon juice and vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, stirring just until incorporated.
7. Fold in the shredded zucchini and lemon zest.
8. Pour the batter into the prepared loaf pan.
9. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should look dry.
10. Place the loaf on a cooling rack and let it cool for 15 minutes. Use the parchment paper to carefully lift the cake from the pan and let it cool completely on the rack.
11. In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth to create the glaze.
12. Drizzle the glaze over the cooled cake. Slice and serve. Enjoy!