Lemon Zucchini Cake Recipes
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
LEMON ZUCCHINI CAKE
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 331 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
LEMON-ZUCCHINI POUND CAKE
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
ZUCCHINI LEMON CAKE
A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.
Provided by WiGal
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, oil, lemon juice, zest; beat well.
- Add zucchini and mix well.
- Sift the dry ingredients into small bowl.
- Mix dry ingredients into the zucchini mixture.
- Fold in nuts.
- Pour into a greased 9" by 13" pan.
- Bake at 350 degrees for 30 to 40 minutes, or until done.
- Cool and dust with powdered sugar.
Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
LEMON ZUCCHINI CAKE WITH POPPY SEED
Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.
Provided by swizlo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
- Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
More about "lemon zucchini cake recipes"
LEMON ZUCCHINI CAKE - CONFESSIONS OF A BAKING QUEEN
2019-09-08 Preheat oven to 350F/180C and grease a 9X5 loaf pan. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. …
From confessionsofabakingqueen.com
4.8/5 (8)Total Time 55 minsCategory Dessert
From confessionsofabakingqueen.com
4.8/5 (8)Total Time 55 minsCategory Dessert
- In a large bowl mix together the sugar and lemon zest, really whisk the lemon zest into the sugar, this helps the natural oils and flavor of the zest meld into the sugar. Add the vegetable oil next whisking to combine. Add the eggs and mix until fully incorporated. Add the shredded zucchini and lemon juice. Gently fold in the flour mixture, just until no flour streaks remain.
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let it cool on a wire rack for at least 30 minutes before inverting to cool completely.
LEMON ZUCCHINI CAKE | MY BAKING ADDICTION
2015-08-31 Fold in the zucchini. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a …
From mybakingaddiction.com
Estimated Reading Time 4 mins
From mybakingaddiction.com
Estimated Reading Time 4 mins
- Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
- Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
LEMON ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING
2017-07-23 Preheat the oven to 350 degrees. Grease a 9x13 baking pan with cooking spray. In a stand or hand held mixer combine the eggs, oil, vanilla, sugar and lemon juice/zest until smooth. Gently fold in the shredded zucchini. Sift …
From sweetandsavoryfood.com
From sweetandsavoryfood.com
LEMON ZUCCHINI COFFEE CAKE - VALERIE'S KITCHEN
2020-06-26 In a large mixing bowl use an electric mixer to combine sugar, yogurt, vegetable oil, eggs, lemon juice, lemon zest and vanilla extract. Use a wooden spoon to stir in the shredded zucchini. Combine the flour, baking …
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From fromvalerieskitchen.com
10 ZUCCHINI CAKE RECIPES | ALLRECIPES
2021-07-22 Use up excess zucchini in one (or all) of these zucchini cake recipes. These zucchini cakes are easy and super moist, and they've all received rave reviews from Allrecipes members. If you're looking for a …
From allrecipes.com
From allrecipes.com
LEMON ZUCCHINI CAKE IS A MOIST LEMON CAKE WITH ZUCCHINI.
Instructions. Preheat the oven to 350 degrees. Grease and flour a 9” x 5 ” loaf pan. In a medium bowl, sift together the flour with the baking powder and salt. Set aside. In a large bowl, place the eggs, sugar, lemon zest, lemon juice, yogurt, …
From anothertablespoon.com
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LEMON ZUCCHINI CAKE RECIPE - SUBURBIA UNWRAPPED
2020-12-18 Instructions. In a large bowl, combine the flour, baking powder and salt. Set aside. In a large mixing bowl, combine the eggs, oil and sugar. Beat until smooth and well mixed. Add the buttermilk, lemon juice, and lemon zest to …
From suburbia-unwrapped.com
From suburbia-unwrapped.com
LEMON ZUCCHINI CAKE ⋆ REAL HOUSEMOMS
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From realhousemoms.com
From realhousemoms.com
LEMON LIME ZUCCHINI CAKE WITH LEMON LIME CREAM …
2015-10-08 Instructions. Preheat the oven to 350 degrees F. Butter an 8X8 inch baking pan. Combine the flour, baking soda, baking powder and salt in a bowl and set aside. In another bowl, cream the butter and sugar until pale and …
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ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE - 5 BOYS BAKER
2020-07-22 Preheat the oven to 350ºF. Grease and flour bundt pan (10-12 cup size), tapping out any excess flour. Pulse the nuts in a food processor or chop until finely chopped. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
From 5boysbaker.com
From 5boysbaker.com
THIS IS THE BEST {AND EASIEST} LEMON ZUCCHINI BREAD RECIPE EVER!
How to Make 4-Ingredient Lemon Zucchini Bread. Begin by preheating your oven to 350 degrees Fahrenheit and misting two 8×4 loaf pans with cooking spray. Place all of the ingredients in a large bowl and mix them with a wooden spoon until combined. You may need to scrape the sides of the bowl with your wooden spoon a bit to make sure that all of ...
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From snugandcozylife.com
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2021-04-06 Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice and stir until smooth.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
ZUCCHINI RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Preheat the oven to 350°. Shred the zucchini. A food processor makes this quick and easy. Mix the zucchini, eggs, oil, vanilla, sugar and lemon juice. Add in the combined dry ingredients. Flour, baking powder, baking soda, and salt. Mix on medium speed for about two-three minutes. Gently stir in the raspberries.
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From theeverydayfarmhouse.com
ZUCCHINI CAKE WITH LEMON AND BLUEBERRIES - SAVING ROOM FOR DESSERT
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From savingdessert.com
LEMON ZUCCHINI LOAF CAKE WITH FRESH LEMON GLAZE - DOMESTIC …
2017-07-13 Heat oven to 350°F and lightly grease an 8x5" loaf pan. Place grated zucchini in a colander and sprinkle with ½ teaspoon of the salt. Toss gently and place the colander in the sink to drain. Let sit for 5-10 minutes. In a medium bowl, whisk together the flour, ½ teaspoon of salt, baking soda and baking powder. Set aside.
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From domesticdreamboat.com
LEMON ZUCCHINI CAKE WITH A LEMON DRIZZLE - STYLE SWEET
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LEMON ZUCCHINI CUPCAKES - SPEND WITH PENNIES
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From spendwithpennies.com
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LEMON ZUCCHINI CAKE - IN KRISTA'S KITCHEN//DELICIOUS MEALS AND …
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From inkristaskitchen.com
LEMON BLUEBERRY ZUCCHINI CAKE WITH LEMON FROSTING
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From ambitiouskitchen.com
From ambitiouskitchen.com
ZUCCHINI & LEMON OLIVE OIL CAKE - FARM TO FORK
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From farmtofork.com.au
From farmtofork.com.au
LEMON ZUCCHINI CAKE (WITH SWEET LEMON GLAZE) - ON MY KIDS PLATE
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From onmykidsplate.com
From onmykidsplate.com
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From thebakingfairy.net
From thebakingfairy.net
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From bakingforfriends.com
From bakingforfriends.com
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2021-03-03 In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, and oil until well blended. Add the eggs, one at a time, beating for about 30 seconds after each addition. Beat in the vanilla. Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
From cakebycourtney.com
From cakebycourtney.com
ZUCCHINI CAKE WITH CRUNCHY LEMON GLAZE - DAVID LEBOVITZ
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From davidlebovitz.com
From davidlebovitz.com
LEMON ZUCCHINI CAKE - LAURELBLACKMORRIS.COM
In a large bowl, combine the sugar and olive and oil. Whisk to combine. Add eggs and almondmilk and whisk together. Add lemon juice and vanilla extract and stir to combine. Add flour mixture and stir just until incorporated. Fold in zucchini and lemon zest. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted ...
From laurelblackmorris.com
From laurelblackmorris.com
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From lemonsforlulu.com
From lemonsforlulu.com
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2021-05-11 Preheat the oven to 350 degrees F. In a medium sized bowl, combine the dry ingredients. Add in the zucchini and the other wet ingredients and stir to combine. The dough will be thick. Try not to use a mixer with the muffins as they will …
From butterwithasideofbread.com
From butterwithasideofbread.com
LEMON ZUCCHINI COFFEE CAKE - THE PIONEER WOMAN
2019-09-16 Directions. Preheat oven to 350ºF. Grease the sides and bottom of an 8- to 9-inch springform pan. For the topping, stir flour, sugar, zest, and salt. Add butter, pressing into the dry ingredients with your fingertips until butter pieces are small and distributed throughout. Set aside.
From thepioneerwoman.com
From thepioneerwoman.com
LEMON ZUCCHINI CAKE RECIPE - SHUGARY SWEETS
2020-05-15 Beat for 2-3 minutes. Fold in shredded zucchini. Pour into prepared bundt pan. Bake for 60 minutes. Remove and cool in pan for 5 minutes, then invert onto a cake plate and cool completely before adding the frosting. For the frosting, whisk together the powdered sugar and lemon juice until smooth.
From shugarysweets.com
From shugarysweets.com
LEMON ZUCCHINI CAKE - FOOD RECIPES
2020-08-10 I combined two different lemon zucchini bread recipes when I made this the first time. Both of them called for only 1 cup of shredded zucchini. I shredded up 1 medium zucchini and it equaled about 2 cups packed or 3 cups loosely scooped shredded zucchini. Since I was also adding vegetable oil and sour […]
From recipes.studio
From recipes.studio
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From therustyspoon.com
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Stir in the zucchini and pour the batter into the prepared loaf pans. Bake for 60-65 minutes, or until tester inserted in the center comes out clean. Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans.
From twopeasandtheirpod.com
From twopeasandtheirpod.com
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Instructions. Set oven to 350F. Lightly grease and flour a 9×13 baking pan. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
From theviewfromgreatisland.com
From theviewfromgreatisland.com
RECIPE DETAIL PAGE | LCBO
1 Trim ends from zucchini but don’t peel. Grate zucchini in a food processor using the grating attachment. Without packing, measure out 2½ cups (625 mL) and place in a bowl. Slowly add lemon peel while stirring. Set aside. Whisk eggs with milk in a medium-size bowl. Gradually stir in flour, salt and nutmeg. Stir in cheese until evenly mixed ...
From lcbo.com
From lcbo.com
LEMON ZUCCHINI BREAD - TOGETHER AS FAMILY
2021-06-14 Set aside. In a large bowl with a hand blender, or a bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined. About 1 minute until it looks "fluffy" and pale in color. Add buttermilk, lemon zest, and …
From togetherasfamily.com
From togetherasfamily.com
ZUCCHINI CAKE WITH LEMON CURD FILLING - NERDS WITH KNIVES
2013-08-10 Put the eggs, oil, vanilla, and sugar in a bowl and beat them until creamy. Sift in the flour, baking soda, and baking powder and continue to beat until well combined. Now stir in the grated zucchini. Pour the mixture into the pans, and bake for 30 minutes until slightly browned and firm to the touch.
From nerdswithknives.com
From nerdswithknives.com
LEMON ZUCCHINI BUNDT CAKE RECIPE | BARBARA BAKES
2013-09-13 In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream. Add dry ingredients and mix just until combine. Mix in zucchini just until combine. Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick ...
From barbarabakes.com
From barbarabakes.com
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