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The Zesty Honey Lemon Zucchini Cake is a modern take on a beloved classic that marries the moistness of fresh zucchini with the invigorating flavors of honey and lemon. This cake stands out not only for its unique combination of ingredients but also for its ability to deliver a burst of flavor with each bite. As zucchini continues to gain popularity in the world of baking, this recipe offers a refreshing spin that is both satisfying and wholesome, making it a noteworthy addition to any dessert table.

Honey-Sweetened Lemon Zucchini Cake

Discover a refreshing twist on a classic dessert with the Zesty Honey Lemon Zucchini Cake. This delightful recipe combines moist zucchini with the bright flavors of honey and lemon, creating a cake that’s both satisfying and wholesome. Enjoy the health benefits of zucchini, rich in vitamins and low in calories, while indulging in a sweet treat. Perfect for any occasion, this cake will impress your guests and please your taste buds!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened to room temperature

½ cup honey

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup grated zucchini (approximately 1 medium zucchini, squeezed to remove excess moisture)

¼ cup freshly squeezed lemon juice

Zest of 1 lemon

½ cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and lightly flouring it, or line the bottom with parchment paper for easier cake removal.

    Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Ensure that the ingredients are well combined, then set this mixture aside.

      Cream Butter and Honey: In a large mixing bowl, combine the softened butter and honey. Using an electric mixer on medium speed, beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.

        Incorporate Eggs and Flavorings: Crack the eggs into the mixing bowl one at a time, ensuring to mix well after each addition. Next, add the vanilla extract, freshly squeezed lemon juice, and lemon zest, mixing until everything is thoroughly combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.

            Fold in the Zucchini: Gently fold in the grated zucchini and chopped nuts, if using, using a spatula until they are evenly incorporated throughout the batter.

              Bake the Cake: Pour the prepared batter into the greased cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                Cool the Cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before serving.

                  Dust and Serve: Once the cake has cooled, dust the top with powdered sugar if desired. This cake can be served plain, or with a dollop of whipped cream for an added touch of indulgence.

                    Prep Time, Total Time, Servings:

                      20 minutes | 50 minutes | 8 servings

                        Presentation Tips: For an attractive presentation, slice the cake into wedges and place on dessert plates. Garnish each slice with a thin slice of lemon or a sprig of fresh mint for a pop of color.