A moist and flavorful cake made with fresh zucchini and zesty lemon.

Scale

2 cups grated zucchini

2 cups all-purpose flour

1 cup sugar

1/2 cup butter

2 eggs

2 tbsp lemon juice

2 tbsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

2. Cream butter and sugar until fluffy.

3. Beat in eggs one at a time.

4. Stir in lemon juice, zest, and vanilla.

5. Fold in grated zucchini.

6. Mix dry ingredients separately, then combine with wet.

7. Pour batter into pan and bake 45–55 minutes.

8. Cool 10 minutes in pan, then transfer to rack.

Optional: Add glaze made from powdered sugar and lemon juice for extra sweetness.