If there is a better way to get a serving of vegetables, I'm not sure what it is. The natural water in the zucchini makes this cake nice and moist without any of the flavor of the vegetable coming through. It has all the power of the veggies, but tastes like a tangy lemon cake! It's a dessert you can feel great about.
Things You'll Need
1 large zucchini
1 large lemon
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
3 large eggs
1 cup plain Greek yogurt
2 cups powdered sugar
Grate the zucchini with the large holes on a box grater. Measure out 2 cups. Then press firmly between two paper towels.
Removing some of the moisture will help your cake to be light and fluffy but still super moist!
Zest the lemon with a microplane or fruit zester. Juice the lemon and measure out 2 tablespoons of the juice.
Stir together the flour, salt, baking powder, baking soda, sugar, zucchini and zest.
Add the eggs, 2 tablespoons lemon juice and Greek yogurt.
Add to a 1.5 quart loaf pan that has been sprayed with cooking spray. Bake at 325°F for 55-65 minutes.
Once the loaf has cooled, stir together the powdered sugar with 3 to 4 tablespoons of water (you can use lemon juice instead of water to increase the lemon flavor). Pour over the loaf.
Slice and serve!