Lemon Zucchini Cake: Summer In A Cake Pan

Need something to do with all the zucchini your getting from the garden?

Lemon Zucchini Cake is a delicious summertime dessert that you won’t regret making!

Cake Ingredients:

• 1 1/2 C shredded zucchini
• 6 Tablespoons melted butter
• 1/4 C vanilla yogurt
• 1 1/4 C granulated sugar
• 2 chicken eggs or 1 duck egg
• 2 Tablespoons lemon juice
• 2 teaspoons lemon zest
• 1/3 C milk
• 1 teaspoon vanilla
• 2 C all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder

Frosting Ingredients:

• 8 oz softened cream cheese
• 3 tablespoons softened butter
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 3 Cups powdered sugar
• 1-2 tablespoons milk

Ready, Set, Bake!

1. Preheat oven to 350 degrees Fahrenheit. Grease/ spray a 13×9 inch cake pan.
2. With a mixer combine melted butter, yogurt, sugar, eggs, lemon juice, zest, and vanilla.
3. In a separate bowl combine flour, salt, and baking powder.
4. Stir in milk and shredded zucchini into the wet ingredient mixture.
5. Using a mixture, add dry ingredients to the bowl and mix until blended.
6. Pour batter into greased pan and bake 20-30 mins or until toothpick inserted comes out clean.

Frosting Time!

1. Using a mixer, blend cream cheese, butter, vanilla, and lemon juice until smooth.
2. Add powdered sugar and mix well. Add 1-2 tablespoons of milk until you reach the consistency you prefer.
3. Frost cake once cooled completely.