These muffins are incredible. I created this recipe because I couldn’t find any good squash muffins. These cannot be kept on the table.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 15-1/2×10-1/2-inch sheet cake |
Ingredients
- 2 cups white sugar
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup lemon juice
- 1 tablespoon lemon extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon lemon extract
- 4 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2×10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don’t overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
- You can use vanilla extract instead of lemon extract in the frosting.
- I baked mine for 38 minutes and it was perfect!
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 147 mg |
| Sugars | 40 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is a fabulous cake even when used yellow summer squash and not zucchini. Definitely will make this often.
My husband said this was the best cake I’ve ever made, so that was a ringing endorsement because I’ve made a few. I didn’t have lemon extract so I added extra zest. We don’t like lots of frosting so I made just enough for a glaze-like topping. The cake was gone in a couple of days and I’ve been asked to bake another soon.
Need to make adjustments for high altitude.
Excellent cake for Easter dinner! I had to make it in a Bundt cake pan since I made it during the Corona Pandemic and had limited refrigerator space for a sheet pan. The change worked perfectly and I had to bake it an additional 5 minutes. I frosted it with the yummy frosting, but only needed half of it.
Made no changes in the original recipe. Next time might add a tad more lemon extract or even some lemon zest.
Amazing. I would decrease the powdered sugar in the frosting to 4 cups. Kind of sweet. The card was moist and delicious!! Will bd one of my favorites.
Loved this cake! I have been a chocolate fanatic all my life. Lately I have been wanting something different. Saw this recipe, and because it had zucchini I wanted to try it. It is so goooood! I made no changes. Although I only made half the icing with 1 tsp lemon extract. I don’t like a lot of icing if it is sweet. This amount of icing was perfect for us. THANK YOU FOR THE RECIPE, WE LOVE IT!
Woohoo, I’m first. I made the cake exactly as per the recipe and my family was blown away. One person said it had the lovely flavor of lemon fruit loops:-) Super moist, soft and slightly crispy around the edges, just fantastic. I chose not to frost it, just a sprinkle of icing sugar.