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Lemon Zucchini Bundt Cake

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A delightful Lemon Zucchini Bundt Cake that combines bright citrus flavor with the moistness of zucchini, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups grated zucchini
  • 1/4 cup lemon juice
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan to prevent any sticking.
  2. Combine the flour, baking powder, baking soda, and salt in a bowl. Use a whisk to blend them together evenly.
  3. Whisk together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice in a separate bowl until smooth and well combined.
  4. Add the dry mixture into the wet mixture, stirring gently until just combined. No need to overmix; lumps are okay!
  5. Fold in the grated zucchini. This is where the magic happens as it adds moisture and flavor.
  6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula if necessary.
  7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
  9. Whisk together the powdered sugar and the remaining lemon juice until smooth to create the glaze. Drizzle this over the cooled cake.

Notes

For best results, squeeze out excess moisture from the grated zucchini. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/lemon-zucchini-bundt-cake-recipe/

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