Lemon Zucchini Cake
A delightful dessert that perfectly balances the freshness of lemon with the moistness of zucchini, this Lemon Zucchini Cake is easy to make and bursting with flavor.
Servings: 12 servings
Ingredients
Dry Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 box instant vanilla pudding mix 4 ounces
- ½ cup all-purpose flour
Wet Ingredients
- 1.5 cups water
- ½ cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 3 cups grated zucchini about 2 medium zucchinis
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Step 2: Grate the zucchini using a box grater or a food processor. If your zucchini is particularly watery, consider squeezing it in a clean kitchen towel to remove excess moisture.
- Step 3: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, and all-purpose flour. Whisk them together until well combined.
- Step 4: To the dry mix, add the water, milk, eggs, and lemon zest. Use a handheld mixer or whisk to combine all the ingredients until just combined.
- Step 5: Gently fold the grated zucchini into the batter using a spatula.
- Step 6: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Baking Pan
- Grater
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. For longer storage, freeze wrapped tightly for up to 3 months.