Description
This Lemon Zucchini Cake is a delightful dessert that combines the freshness of lemon with the moistness of zucchini, making it a perfect treat for any occasion.
Ingredients
Scale
- 1 box (15.25 ounces) yellow cake mix
- 1 (4-ounce) box instant vanilla pudding mix
- 1 ½ cups water
- ½ cup all-purpose flour
- ½ cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 3 cups grated zucchini (about 2 medium zucchinis)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, water, flour, milk, eggs, and lemon zest. Mix until well combined.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
For an extra zing, consider adding a lemon glaze on top after baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 270 kcal
- Sugar: 24 g
- Sodium: 340 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Lemon Zucchini Cake, dessert, American dessert, baking recipes