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When you think of zucchini, desserts may not be the first thing that comes to mind. However, this versatile vegetable has found its way into the world of sweet treats, transforming the way we perceive baked goods. The Zesty Honey Lemon Zucchini Cake is a prime example of this innovative approach, combining the subtle earthiness of zucchini with bright, citrusy notes and a hint of sweetness from honey. This cake offers a unique flavor profile that is both zesty and wholesome, making it a delightful addition to any dessert table or a satisfying snack for a mid-day pick-me-up.

Honey-Sweetened Lemon Zucchini Cake

Discover a delightful new way to enjoy dessert with Zesty Honey Lemon Zucchini Cake. This innovative recipe combines the earthiness of zucchini with the bright flavors of honey and lemon, creating a moist and flavorful treat. Perfect for dessert lovers and health-conscious bakers alike, this cake is low in calories and packed with essential vitamins. Whether served plain or dressed up with whipped cream, it's a delicious addition to any table. Enjoy guilt-free indulgence!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, softened

½ cup honey

2 large eggs

1 tsp vanilla extract

1 cup grated zucchini (approximately 1 medium zucchini)

¼ cup lemon juice (freshly squeezed)

Zest of 1 lemon

½ cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier release.

    Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      Cream Butter and Honey: In a large mixing bowl, cream the softened butter with the honey using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon juice, and lemon zest, mixing until combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

            Incorporate Zucchini: Fold in the grated zucchini and chopped nuts (if using) gently with a spatula until evenly distributed throughout the batter.

              Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                  Dust and Serve: Once cool, dust the top with powdered sugar if desired. Serve slices of the cake plain, or with a dollop of whipped cream for an extra treat.

                    Prep Time, Total Time, Servings:

                      20 minutes | 50 minutes | 8 servings