Description
A delicious cake combining zucchini and dates, topped with a zesty lemon glaze.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (150g) grated zucchini
- 1 cup (150g) chopped pitted dates
- ¼ cup (60ml) sour cream or Greek yogurt
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Wash and grate the zucchini, then squeeze out excess moisture.
- Mix the dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the butter and brown sugar, then add eggs, vanilla, zucchini, and sour cream.
- Fold the dry ingredients into the wet mixture, then add chopped dates.
- Pour the batter into a loaf pan and bake at 350°F (175°C) for 50-55 minutes.
- Prepare the lemon glaze by mixing powdered sugar, lemon juice, and zest.
- Cool the cake, then drizzle with lemon glaze.
Notes
- Ensure to squeeze out excess moisture from zucchini.
- Avoid overmixing the batter.
- Preheat the oven to 350°F (175°C).
- Do not skip the lemon glaze for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Zucchini cake, date cake, lemon glaze, dessert, baking