Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 2 tablespoons fresh lemon zest
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup (180ml) milk
- 1/2 cup (120ml) fresh lemon juice
- 2 1/4 cups (270g) shredded zucchini
- 8 oz (226g) cream cheese, room temperature
- 6 tablespoons (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt and set aside.
- In a large mixing bowl, beat the butter, oil, sugar, lemon zest, and vanilla extract together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until mostly combined, scraping down the sides of the bowl as needed.
- Blend in half of the dry mixture until mostly incorporated.
- In a separate bowl, combine the milk and lemon juice; then slowly add this to the batter, mixing until smooth.
- Incorporate the remaining dry mixture, mixing until fully combined and smooth.
- Gently fold in the shredded zucchini, ensuring not to over mix.
- Pour the cake batter into the prepared pan and bake for 28-33 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, combine cream cheese and butter in a bowl and beat until smooth.
- Add half the powdered sugar, mixing until combined, then blend in vanilla extract.
- Incorporate the remaining powdered sugar until smooth and combined.
- Spread the frosting evenly over the cooled cake and decorate if desired.
- Slice and serve, or refrigerate until ready to enjoy.
Notes
Ensure the zucchini is well-drained to avoid excess moisture in the cake.
For extra lemon flavor, consider garnishing with lemon slices or zest on top of the frosting.
This cake can be stored in the refrigerator for up to 5 days for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.