Moist, fresh, and delicious, this lemon zucchini cake is an easy summer staple to add to your recipe box.
Despite the cooler weather we've been having, we are still getting a fair amount of zucchini from our garden. When I came across this recipe a few weeks ago I wanted to to try it. I love most anything lemon flavored and the fact that this recipe uses two cups of zucchini is pretty great too.
Our neighbor had a flood at their house and they are staying in a hotel while repairs are being made. We took them dinner on Sunday. I am sure eating out is getting really old for them. Because it was a little last minute, I was glad we had something easy to take them for dessert. These bars are moist, fresh, and delicious. I think they will definitely be becoming a part of my summer baking.
*Adapted from twopeasandtheirpod.com
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
3/4 cup oil (I used vegetable, but canola would work too)
3 large eggs, lightly beaten
4 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups grated zucchini
Cream Cheese Frosting:
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, at room temperature
2-3 cups powdered sugar
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
Pinch of salt
Preheat oven to 350 degrees. Grease a 9 x 13 cake pan with cooking spray.
Whisk together flour, baking powder, and salt. Set aside.
In another bowl, combine lemon zest and sugar. Rub together with fingers. Add oil, eggs, lemon juice and vanilla. Whisk to combine. Stir in the zucchini.
Add the flour mixture to the liquid mixture. Stir until just barely combined. Pour batter into prepare pan. Bake 25-35 minutes until bars are just beginning to brown and a toothpick comes out clean. Cool completely.
For the cream cheese frosting, beat cream cheese and butter on medium speed for a couple of minutes until completely smooth. Add 1 1/2 cups powdered sugar, lemon juice, lemon zest, and salt. Beat on low until until sugar starts to be incorporated. Increase mixer to high and beat until smooth, Add more powdered sugar until you get the consistency you desire. Spread over the top of the cooled bars. Cut the cake into squares and serve.
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