Moist Zucchini Lemon Loaf Cake
Ingredients
- 1 zucchini (about 300g)
- Juice of 2 lemons
- 300 g all-purpose flour
- 3 tsp baking powder
- 200 g sugar
- A pinch of salt
- 130 ml neutral cooking oil (or melted butter)
- 2 large eggs
- 1 tbsp all-purpose flour (for the pan)
- Oil for greasing the pan
Lemon glaze and garnish
- Juice of 1 lemon
- 150 g powdered sugar
- Ground pistachios for garnish
Preparation
Wash the zucchini, pat dry, and finely grate using a box grater. Place in a bowl and set aside. Halve the lemons and squeeze the juice.
Preheat the oven to 180°C (convection: 160°C). Grease a loaf pan (25 x 11 cm). Add 1 tablespoon of flour to the pan, distribute it all over the pan, and tap out the excess flour.
In a mixing bowl, combine flour, baking powder, sugar, and salt. Add oil and eggs. Squeeze the grated zucchini with your hands to remove excess water. Add the zucchini and lemon juice to the other ingredients and mix everything together.
Pour the batter into the prepared pan and bake in the lower third of the preheated oven for about 55 minutes. Halve and juice one lemon. Whisk powdered sugar with 2-3 tablespoons of the lemon juice to form a thick glaze. Brush the remaining lemon juice onto the warm cake with a brush. Let the cake cool completely.
Remove the loaf cake from the pan and place it on a cake plate. Spread the lemon glaze over the surface. Garnish with pistachios if desired.
Tips
Prefer a sheet cake? Simply double all the recipe ingredients and bake the sheet cake for about 40 minutes.
Notes
The cake yields about 12 pieces and keeps for at least 3 days airtight at room temperature.
