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Zucchini has made its mark in the world of baking, transforming from a humble garden vegetable into the star ingredient of many delightful desserts. Its versatility and ability to enhance the moisture of baked goods have captivated home bakers and professional chefs alike. Among the myriad recipes that celebrate this green squash, the Luscious Lemon Zucchini Cake stands out for its unique blend of flavors, inviting texture, and the refreshing zest of lemon. This cake is not only a treat for the taste buds but also a beautiful addition to any occasion, whether it be a family gathering, a potluck, or a simple afternoon snack.

Zucchini Cake Recipe

Discover the refreshing delight of Luscious Lemon Zucchini Cake, a unique dessert that combines the moistness of zucchini with the bright flavor of lemon. This cake is perfect for any occasion, from family gatherings to afternoon snacks. Enjoy its tender crumb, and add a luscious cream cheese frosting for a decadent touch. With its surprising health benefits and delightful taste, this cake is a guilt-free indulgence that everyone will love!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1/4 cup unsweetened applesauce

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

Zest of 1 lemon

1/4 cup lemon juice

Optional: 1/2 cup chopped walnuts or pecans

Optional: Cream cheese frosting for topping

Instructions
 

Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare Zucchini: Wash the zucchinis thoroughly and grate them using a box grater. Make sure to remove excess moisture by squeezing the grated zucchini in a clean kitchen towel. Set aside.

      Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.

        Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and sea salt. Mix until the dry ingredients are evenly distributed.

          Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the grated zucchini and optional nuts if using.

            Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

              Cool: Once baked, allow the zucchini cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Frost (Optional): Once the cake is completely cooled, you can spread cream cheese frosting on top for added flavor and decoration, if desired.

                  Serve: Slice the cake and enjoy it as a delightful dessert or a sweet treat with your afternoon tea.

                    Prep Time: 20 mins | Total Time: 1 hr | Servings: 12