Drying CannaSugar.jpg

Infused Lemmmm-on Zucchini Cake

Prep Time:

45 to 55 minutes

Cook Time:

45 - 55 Minutes

Serves:

32

Level:

Beginner

About the Recipe

This is definitely a brunch/coffee-with-my-friends kind of cake. It’s not overly sweet but sweet enough! The olive oil does an amazing job in adding moisture and decreasing fat…but who’s counting?! Plus, there’s fiber! Who doesn’t like fiber?!

Thank you, zucchini!

I found this recipe on Momontimeout.com and tweaked it until I was satisfied. I may have mentioned that I love all things lemon so this recipe definitely caught my eye! Bring on the tangy, baby!
The original recipe used almond milk, which was great. But, unless you drink almond milk, one third cup out of half of a gallon can be a waste of money! And, it didn’t make any difference in taste so I swapped it out for whole milk. That we will drink.

Ingredients

  • 1½ cup      granulated sugar

  • 5 Tbsp      extra virgin olive oil

  • 1 Tbsp      Canna olive oil

  • 2      eggs, room temperature

  • ⅓ cup      whole milk

  • 3 Tbsp      lemon juice

  • 1 Tbsp      pure vanilla extract

  • ½ Tbsp      pure lemon extract

  • 2 cups      cake flour

  • 1¼ tsp      baking powder

  • ½ tsp      kosher salt

  • 1½ cup      shredded zucchini, drained and squeezed dry

  • 2-3      Tbsp lemon zest

Glaze

  • 1 cup      powdered sugar

  • 1-2      Tbsp lemon juice

  • 1 Tbsp      lemon zest

  • ½ Tbsp      lime zest

Preparation

  1. Preheat      oven to 350F.

  2. Spray      a loaf pan with baking spray and line with parchment paper. Set aside.

  3. Combine      flour, baking powder, and salt in a medium bowl and whisk together. Set      aside.

  4. In a      large bowl, combine the sugar and olive and oil. Whisk to combine.

  5. Add      eggs and milk and whisk together.

  6. Add      lemon juice and vanilla extract, stir to combine.

  7. Add      flour mixture, stir just until incorporated.

  8. Fold      in zucchini and lemon zest.

  9. Pour      batter into the prepared pan and bake for 45 to 55 minutes or until an      inserted toothpick comes out with moist crumbs. The top of the cake should      look dry.

  10. Place      the loaf on a cooling rack and cool for 15 minutes. Use the parchment      paper to carefully life the cake from the pan. Let cool completely on      rack.