Zucchini Cake with Honey Lemon Butter
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Quantity: 2 pcs.
Complexity: easily
Quantity: 2 pcs.
Smooth butter with honey and refreshing lemon zest perfectly complements this easy zucchini cake recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the cake:
- 3 eggs
- 1 tbsp. l. lemon zest
- 1 cup vegetable oil
- 2 cups of flour
- 1 cup of sugar
- 2 teaspoons of baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 tbsp. grated zucchini
- 1 teaspoon of salt
- 1 teaspoon cinnamon
- Honey-lemon oil, see recipe below
Honey-lemon oil:
- 110 g softened butter
- 1 tbsp. honey
- 1 tbsp. l. lemon zest
We recommend
Recipes with similar ingredients: eggs, lemon zest, flour, vanilla extract, zucchini, cinnamon, honey
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Gently fold in the zucchini. Then add the lemon zest and mix thoroughly.
- In a separate large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Slowly add the zucchini mixture and mix until smooth.
- Divide the batter into two greased loaf pans. Bake the muffins for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Honey-lemon oil:
Mix all ingredients until smooth. Chill and serve with the cake.
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