Zucchini Lemon Tea Cake

Name: Zucchini Lemon Tea Cake
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup sugar; ½ cup vegetable oil; 1 cup finely shredded unpeeled zucchini or yellow squash; 1 cup finely shredded unpeeled zucchini or yellow squash; ½ cup powdered sugar; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice

Preparation info

Makes
10 to 12
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This recipe bounced back and forth from breads and breakfasts to desserts. It can really go either way, but it tends to seem more like a dessert with the lemon icing drizzled on top. For breakfast, skip the drizzle and crisp it up in a toaster oven with a schmear of softened cream cheese.

Ingredients

Cake

1½ cups all-purpose flour
1 teaspoon baking powder
½

Cake
Breakfast
Vegetarian

Method

Preheat oven to 325°. Line a 9x5-inch loaf pan with nonstick aluminum foil or regular foil that’s been greased and floured.

To make the cake, combine flour, baking powder, baking soda, and salt in a medium-size bowl.

Whisk together eggs and sugar in a large bowl until s