Coffee and Dessert - Spicy Zucchini Cake with Lemon Glaze

From my Betty Crocker cookbook, this Zucchini Spice Cake with Lemon Glaze is very moist and filled with great flavors. With all the zucchini ripening in the garden, this is the perfect time to make your favorite zucchini recipes and put a few things in the freezer for future gatherings. This recipe is very easy and can be ready for the oven in less than 20 minutes. The lemon glaze tops it off with a perfectly refreshing citrus flavor.

Spicy Zucchini Cake

1/3 cup boiling water
2 cups grated zucchini (do not let the zucchini stand)
2 cups all-purpose flour
1-1/4 cups sugar
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla

Lemon Glaze

3/4 cup powdered sugar
1 Tablespoon, plus 1-1/2 teaspoons lemon juice
1-1/2 teaspoons lemon zest
  1. Heat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan or spring form pan.
  2. Beat zucchini, boiling water, and remaining ingredients on low speed, scraping bowl constantly, 1 minute.
  3. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into the pan.
  4. Bake until wooden pick inserted in the center comes out clean, 45 to 50 minutes; cool completely (glaze will run off the cake if it is warm).
  5. Combine all ingredients for glaze and drizzle over the cake.


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