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Delicious Lemon Zucchini Sheet Cake Recipe for Everyone

Lemon Zucchini Sheet Cake
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Lemon Zucchini Sheet Cake is a moist and flavorful dessert that combines the freshness of lemon with the subtle sweetness of zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup grated zucchini (about 1 medium zucchini)
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the grated zucchini, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Place in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove from the oven and allow the cake to cool in the pan for 15-20 minutes. Then transfer to a wire rack to cool completely.
  8. Before serving, dust the top with powdered sugar for an elegant finish, if desired.

Notes

  • Store leftovers in an airtight container at room temperature.
  • Use fresh lemon juice for the best flavor.

Nutrition

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