Zucchini Lemon Cake

Submitted by WiGal

"A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 15

ingredients

• 3 eggs
• 1 1⁄4 cups white sugar
• 1 cup vegetable oil
• 1⁄4 cup lemon juice
• 2 teaspoons lemon zest
• 1 3⁄4 cups zucchini, peeling on shredded drained
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1 cup walnuts, chopped
• 2 tablespoons powdered sugar

directions

1. Preheat oven to 350 degrees.
2. Combine eggs, sugar, oil, lemon juice, zest; beat well.
3. Add zucchini and mix well.
4. Sift the dry ingredients into small bowl.
5. Mix dry ingredients into the zucchini mixture.
6. Fold in nuts.
7. Pour into a greased 9" by 13" pan.
8. Bake at 350 degrees for 30 to 40 minutes, or until done.
9. Cool and dust with powdered sugar.

Reviews

[Boomette]

The cake is very easy to do. I used only 1/2 cup of sugar. Perfect that way. I used halved pecans instead of walnuts. 30 minutes in oven and it was perfect. Thanks WiGal :) Made for Photo tag

 

[bananabreadeater]

This was great, I made it into mini cupcakes. I did however skip on the nuts.

 

[SAHMinCT]

Yum! Made this today, cut the sugar down to just less than a cup and used gluten free flour. 30 minutes baking was perfect. Topped it with a lemon buttercream frosting. Seasonal and delicious! Easy too. This recipe is a keeper.