Garden Zucchini Snack Cake with Lemon Glaze

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 365 cal
• 5g protein
• 54g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1 (about 8 oz) medium zucchini
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1/2 cup neutral oil
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with a parchment sling for easy lifting.
2. 2Trim and grate the zucchini on the large holes of a box grater. Gather the shreds in a clean kitchen towel and squeeze firmly over the sink until most liquid is removed; you should have a fluffy, damp pile.
3. 3In a large bowl whisk the flour, both sugars, baking powder, baking soda, salt, and cinnamon until evenly combined.
4. 4In a second bowl whisk the eggs, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until just moistened.
5. 5Fold in the squeezed zucchini until the batter is uniform and thick; do not overmix. Scrape the batter into the prepared pan and smooth the top.
6. 6Bake until the center springs back, the edges pull slightly from the pan, and a toothpick comes out with a few moist crumbs, 28 to 32 minutes.
7. 7Cool the cake in the pan on a rack for 20 minutes, then lift out with the parchment and cool completely.
8. 8Whisk the powdered sugar, lemon juice, and lemon zest in a small bowl until a thick but pourable glaze forms. Add a drop more juice if needed to loosen.
9. 9Drizzle the glaze over the cooled cake in sweeping lines. Let set 10 minutes, then cut into six squares. Store leftovers covered at room temperature up to 2 days.