The Best Vegan Lemon Zucchini Cake
Bursting with bright lemon flavor, this Vegan Lemon Zucchini Cake is an irresistible summer treat. It's moist, sweet, addictively delicious, and the perfect way to use up your garden's zucchini bounty. Get ready to bake your new favorite addiction!
Equipment
- medium bowl
- large bowl
- box grater
- 9 x 6 loaf pan
Ingredients
- 2 cups shredded zucchini squeezed dry
- 2 cups All purpose flour 300g sifted
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cups sugar 175 g
- 2 tbsp zest about 2 large lemons
- 1/2 cup olive oil 95 g can sub with vegetable oil or melted vegan butter
- 1/2 cup apple sauce 125 g
- 1/4 cup lemon juice
- 2 tsp vanilla
Lemon glaze
- 1 cup powdered sugar 145g
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp vegan cream or plant based milk
Decorative topping
- dehydrated lemon slices
Instructions
- Preheat the oven to 350°F. Line a baking dish with parchment paper and spray with cooking spray.
- Measure out and prepare all your ingredients. Shred 2 cups of zucchini and squeeze the water out of them using a clean kitchen towel. Set aside.
- Add the baking powder, baking soda, and salt to the flour and mix with a whisk. Set aside.
- Mix the lemon zest and sugar together. Add the olive oil, apple sauce, lemon juice, and vanilla together.
- Fold the zucchini into the wet ingredients.
- Add the wet zucchini mixture to the dry ingredients and mix until just combined.
- Spoon the batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 15 minutes. Then, remove the cake from the pan and allow it to cool completely (this is hardest step!).
- In a medium bowl, combine the powdered sugar, lemon zest, lemon juice, and vegan cream. Drizzle over the cooled cake.