Lemon Zucchini Loaf Cake
A delightful and nutritious Lemon Zucchini Loaf Cake with fresh lemon zest and lime juice, perfect for breakfast, a snack, or dessert.
Ingredients
For the loaf
- 1 cup Grated Zucchini Adds moisture and nutrients.
- 1 cup Sugar Sweetens the loaf.
- 1/2 cup Brown Sugar Contributes to flavor and moisture.
- 1/2 cup Vegetable Oil Keeps the loaf moist; can substitute with applesauce.
- 2 large Eggs Essential for structure and richness.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1 cup All-Purpose Flour Creates the base texture.
- 1 cup Whole Wheat Flour Adds nutrients and a heartier texture.
- 1 teaspoon Baking Powder Helps the loaf rise.
- 1/2 teaspoon Baking Soda Works with acid for leavening.
- 1/2 teaspoon Salt Balances sweetness.
- 2 tablespoons Lemon Zest Infuses bright flavor.
- 1/4 cup Lemon Juice Intensifies lemon flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and set aside.
- In a large bowl, combine the sugars and vegetable oil, whisking until smooth.
- Add eggs and vanilla extract, whisking until blended.
Cooking
- In another bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently.
- Fold in the grated zucchini, lemon zest, and lemon juice until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
Serving
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
- Slice and serve as desired.
Notes
Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 3 months.