Description
A delightful dessert that balances the sweetness of sugar with the refreshing zest of lemon, featuring moist cake enriched with grated zucchini and topped with creamy frosting.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the grated zucchini, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, lemon zest, and lemon juice. Gradually add this to the wet ingredients, stirring just until combined. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.
- While cooling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Once the cake is cooled, spread the frosting evenly over the top.
- Slice and serve.
Notes
Squeeze excess moisture from the zucchini before grating and always use fresh lemon zest for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg