Ingredients
Scale
- 250 g flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g sugar
- 2 large eggs
- 125 ml vegetable oil
- 125 g Greek yogurt
- 1 tablespoon lemon zest
- 60 ml lemon juice
- 150 g grated zucchini (drained)
- 1 teaspoon vanilla extract
- 250 g cream cheese, soft
- 125 g soft butter
- 350 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 175°C (347°F) and grease a loaf pan (approx. 25-30 cm) well, dust it with flour or line with baking paper.
- Mix flour, baking powder, baking soda, and salt in a bowl and set aside.
- Whisk sugar, eggs, and vegetable oil in a large bowl until creamy.
- Add yogurt, lemon zest, lemon juice, and vanilla extract, then stir to combine.
- Fold in the dry ingredients until just combined; do not overmix.
- Carefully incorporate the drained grated zucchini into the batter.
- Pour the batter into the prepared pan.
- Bake the cake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool briefly in the pan, then turn out onto a wire rack to cool completely.
- Beat the soft cream cheese and butter in a bowl until creamy.
- Gradually add the powdered sugar and continue beating until light and fluffy.
- Mix in the vanilla extract and lemon zest.
Notes
Be sure to drain the zucchini well to avoid a soggy cake. Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg