Lemon Zucchini Cake

A soft, citrusy loaf with cozy notes of five spice — perfect for tea time or gifting. This single loaf version is moist, gently spiced, and zesty, with the option to dress it up with glaze, nuts, or fruit.

Ingredients

🥣 Wet Ingredients:

• 250g grated zucchini (well-squeezed)
• 79g vegetable oil
• 20g unsalted butter, melted and cooled
• 120g light brown sugar
• 30g lemon juice (approx. 2 tbsp)
• 10g lemon zest (zest of 2 lemons)
• 2 large eggs (approx. 100g)
• 5g vanilla extract (approx. 1 tsp)

🧂 Dry Ingredients:

• 300g all-purpose flour (up to 330g if needed)
• 5g baking soda (1 tsp)
• 4g baking powder (1 tsp)
• 3g salt (¾ tsp)
• 3g cinnamon (optional)
• 1g ground ginger (optional)
• 1g Chinese five spice (warm, sweet, aromatic)

➕ Optional Add-ins:

• 10g desiccated coconut
• 20g raisins or chopped dried pineapple
• 20g chopped nuts (e.g., walnuts or pistachios)

🧁 Instructions

• Preheat your oven to 175°C (350°F). Grease and line a standard loaf pan.
• In a large bowl, whisk together:
  • Vegetable oil
  • Melted butter
  • Brown sugar
  • Lemon juice
  • Lemon zest
  • Eggs
  • Vanilla extract
• Stir in the grated zucchini.
• In a separate bowl, whisk together all dry ingredients, including the five spice.
• Fold the dry mix into the wet mix until just combined — don’t overmix.
• Add any optional mix-ins like coconut, dried fruit, or nuts.

Pour into your loaf pan and bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

🍋 Optional Lemon Glaze:

• 60g icing sugar
• 10–15g lemon juice
• Pinch of five spice or extra zest to garnish

Whisk until smooth and drizzle over the cooled loaf for extra zing.