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Zucchini Lemon Cake

Ingredients

3 eggs
1 ¼ cups (325 mL) granulated sugar
¾ cup (175 mL) canola oil
¼ cup (50 mL) lemon juice
2 cups (500 mL) grated unpeeled zucchini
2 cups (500 mL) whole barley flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) chopped walnuts

In a large bowl, beat eggs, sugar, oil and lemon juice. Fold in grated zucchini.

Sift together flour, baking soda, baking powder and salt. Add walnuts. Gently fold into zucchini mixture. Pour into a well-greased 9 x 13 inch (3 L) pan. Bake at 350⁰F (180⁰C) for 40 to 50 minutes, until a toothpick inserted comes out clean. Let cool. If desired, pour lemon glaze over cake.

Makes 12 servings.

Lemon Glaze

3 tbsp (45 mL) lemon juice
2 cups (500 mL) icing sugar

In a medium bowl, stir lemon juice into sugar. If necessary, add more juice or sugar to make desired thickness.

Makes ¾ cup (175 mL).

Nutrition Information (per serving, includes glaze):

Calories: 436
Protein: 3 g
Carbohydrate: 59 g
Fibre: 3 g
Sugars: 43 g
Fat: 25 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 48 mg
Sodium: 253 mg
Potassium: 145 mg