Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
- In another mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gently fold in the grated zucchini along with the lemon zest and lemon juice.
- Gradually add your dry ingredient mix to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Baking
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a richer flavor, substitute half the butter with Greek yogurt or applesauce. Ensure your ingredients are at room temperature for a smoother batter. Avoid overmixing to prevent a denser cake. Store leftovers in an airtight container for up to 5 days, or freeze wrapped tightly for up to 3 months.