Monday, September 11, 2017

Lemon Zucchini Cake

This Lemon Zucchini Cake became one of my favorite cake recipe with Zucchini.
1-1/4 C white sugar
3 Large Egges
2 tsp lemon zest or 2 TBsp Orange Zest
1/4 C Fresh Lemon Juice
2 C AP Flour
2 tsp Baking Power - Non-GMO, No aluminum
1/4 tsp Baking Soda
1 tsp Kosher Salt
3/4 C Non-GMO Avocado Oil
1-3/4 C or 1 C Grated Zucchini.  Squeeze as much liquid out of  Zucchini after grating.  
1 C optional nuts of your choice
1/3 C powder sugar for decoration, but I didn't use it
Prepare two loaf bread molds or 9x13" baking pan.  Either oil it and sprinkle with flour or cut in parchment paper.
Shift Flour, Baking Powder, Baking Soda, Salt together.  Set aside.
Beat eggs with Sugar till pale yellow.
Preheat oven 400'F
Add  Zest and Lemon Juice, then top with flour mixture.  Mix gently till flour is mixed in, then, add oil and grated squeezed Zucchini.  Mix gently.
Pour batter into molds.
Depending on your large gas oven - Bake for 20 min at 400'F. then, 25 min at 375'F, but check every 20 min and test with tester to adjust temp.
Cut and use the neck part where firm flesh is.

Loosen the cake from sides and reverted onto a plate.

It tastes really good.

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