Lemon Zucchini Cake Recipe

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The lemon zucchini cake is fluffy, tasty, and tastes like fresh lemons. It's great for breakfast, a snack, or both with a cup of tea.

INGREDIENT

-1 cup granulated sugar -zest of 2 large lemons -1 cup vegetable oil -3 large eggs -¼ cup freshly squeezed lemon juice -2 teaspoons pure vanilla extract -2 cups all-purpose flour -½ teaspoon baking powder -2 teaspoons baking soda -¾ teaspoon salt -2 cups finely grated zucchini For the glaze: -3 tablespoons unsalted butter melted -1 cup powdered sugar sifted -½ teaspoon pure vanilla extract -2 tablespoons freshly squeezed lemon juice

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INSTRUCTION

Preheat oven to 350°F. Use nonstick cooking spray on a bundt or 9x13 pan.Moisten and mix sugar and lemon zest in a big bowl.

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Step 1

Mix vegetable oil, eggs, lemon juice, and vanilla using a medium-speed hand mixer.Mix flour, baking powder, soda, and salt in another bowl.Add flour slowly to wet ingredients until barely mixed. Add zucchini.

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Step 2

Put batter in pan. Bake bundt cakes 45-50 minutes and 9x13-inch cakes 35-40 till tester comes out clean. Cool cake thoroughly.

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Step 3

Mix melted butter, powdered sugar, vanilla, and lemon juice in a medium bowl to make the glaze. Pour smooth mixture on cooled cake. Glaze hardens slightly.

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Step 4

Air Fryer Zucchini Chips Recipe 

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