Lemony Zucchini Cake

This was the dessert course for my St. Patrick’s Day Dinner Party, and it was a huge hit. I’m sure you’ve heard (or read) me talk about lemon zest before, but it really is a magical ingredient, brightening up an entire dish and taking it to the next level. If you don’t like/want lemon, you can reduce the zest for just a hint of flavor, or use orange zest for this recipe. I used oil here for richness, but you can always substitute applesauce or a pureed banana for a healthier version.

Lemony Zucchini Cake


2 eggs
1/2 cup vegetable oil
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt
zest of 1 lemon
2 cups shredded zucchini (~3 zucchinis)
1 tsp baking powder
1/2 tsp baking soda
1 + 1/2 cups white whole wheat flour
1/4 cup chopped walnuts or raisins (optional)


  1. Blend together eggs, applesauce, oil, sugar, vanilla, salt and zest. Stir in zucchini.
  2. Sift together BP, BS and 1 cup of flour, then add to wet ingredients.
  3. Pour into 9 x 13 greased pan, bake at 350 for 30-35 minutes until toothpick from center comes out clean.

The cost:
eggs: .39
sugar: .45
lemon: .23
zucchini: 2.39
flour: .55

Grand total: $4.01

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