by Diane Hoffmaster 11 Comments
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Last Updated on December 18, 2020 by Diane Hoffmaster
A few days ago, I was out in the garden and discovered a huge zucchini. It was the first of the season and had tried to hide from me under the leaves. My children were less than thrilled when I brought my giant zucchini into the house. It is not their favorite vegetable! I decided to check out Pinterest to see if there were any unique zucchini recipes that my children would enjoy. I stumbled upon a ton of zucchini recipes that I want to try but the one I chose for this weekend was a lemon zucchini cake recipe with a lemon glaze on top.
Some people might call this lemon zucchini cake recipe a quick bread but I think it is sweeter than a traditional quick bread recipe, especially with the lemon glaze on top. If you want your cake recipe to be a tad less sweet, just skip the glaze. This easy dessert recipe was actually a huge hit with both the kids and the husband, none of whom like zucchini. I can kid myself into thinking this tasty summer dessert is actually healthy seeing as it has both fruit AND vegetable in it, right? This lemon zucchini cake recipe will actually make TWO 9 x 5 inch cakes so cut the recipe in half if needed!
Lemon Zucchini Cake Recipe
Yield: 2 cakes This lemon zucchini cake recipe is the perfect balance between tart and sweet. You won't even notice the zucchini in there! Prep Time20 minutes Cook Time45 minutes Total Time1 hour 5 minutes Lemon Zucchini Cake Recipe
Ingredients
Instructions
Nutrition Information:
Serving Size:
1
Amount Per Serving:Calories: 7305Total Fat: 242gSaturated Fat: 33gCholesterol: 44mgSodium: 5423mgCarbohydrates: 1234gSugar: 784gProtein: 91g
Follow my dessert recipes on Pinterest for more delicious dessert ideas!
Diane Hoffmaster
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.
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Reader Interactions
Comments
Shalama
I can't eat this now because I am training for a competition, but soon. I can't wait to make it!
Reply
Diane
See AlsoGrilled T Bone Steak Recipeit is certainly delicious! Good luck with your training!
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cassie
I dont have grapeseed oil, what should I sub?
Reply
Diane
I would say probably any vegetable oil would work.
Reply
cassie
how much buttermilk??? its not listed in ingredients, but is in the instructions.
Reply
Diane
Sorry! 1 cup! I updated the recipe
Reply
Robbi
Hi,
The recipe itself says "add the buttermilk" but in the ingredient list and measurements buttermilk isn't mentioned. Could you tell me how much buttermilk is needed?Reply
Diane
The recipe has been updated to include the 1 cup buttermilk notation. Hope you enjoy!
Reply
Mary
I can't wait to try this! I don't have any zucchini, but I'm swimming in squash.
Reply
Diane
I have a few of those, too!
Reply
