Moist ZUCCHINI CAKE. Recipe with Secret Ingredient! Incredible ZUCCHINI BREAD. Best Easy Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Preheat the oven to 355F (180C).

Zest one lemon and set aside.

In a mixing bowl, combine 1 cup (200g) sugar, 1/3 cup (85 ml) extra virgin olive oil, and 1/3 cup (85 ml) milk.

Add 2 eggs and a pinch of salt to the mixture.

Squeeze in 2 tablespoons of lemon juice and add 1 teaspoon of vanilla extract.

In a separate bowl, mix together 2 cups (280g) flour, 1 teaspoon baking powder, and 1/3 teaspoon baking soda.

Combine the dry ingredients with the wet ingredients until there are no lumps.

Grate 1 1/4 cups of zucchini (about 220g), lightly squeeze out excess moisture, and fold it into the batter.

Prepare a 9x5x2 inch (24x13x5.5 cm) cake mold by lining it with baking paper, no need to grease it.

Pour the batter into the prepared mold.

Bake in the preheated oven for 45-50 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the mold for 15 minutes before removing it.

To make the lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice.

Once the cake is completely cool, pour the glaze over the top.

If the glaze hardens, add a few drops of lemon juice and stir to mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens