Zucchini Season Means Plenty of This Versatile Summer Squash

• 总时间: 35 minutes

配料

1large zucchini (2 cups grated with skin)

2 eggs

¾ cup granulated sugar

½ cup oil

1 large lemon grated or 2 small

Juice of one large lemon - 1/3 cup

½ cup light sour cream or yogourt

2 cups all purpose flour

1 tsp baking powder

½ tsp baking soda

1/8th tsp salt

Icing:

1 cup icing sugar

1 tbsp lemon juice or water (or just enough to make sauce pourable but not too lose)

步骤

Preheat oven to 350F. Grate 2 cups of zucchini. Squeeze it dry before adding it!

Grate rind of one large lemon and squeeze juice.

In a large bowl add eggs, sugar, oil, lemon rind, juice, sour cream and mix well.

Add zucchini, flour, baking powder, baking soda and salt. Mix just until combined.

Add to a greased bundt pan and bake for about 30 – 40 minutes or until tester comes out clean.

Glaze: mix icing sugar and lemon juice, until thick but pourable. Drizzle over cake. Enjoy!