Lemon zucchini muffin

Baking recipes with seasonal vegetables always delight in simplicity and variety - today I offer just such an option. Delicate, juicy, fragrant and so delicious sweet zucchini cake with subtle notes and sourness of lemon is homemade cakes for both family tea and a festive table.

As for the ingredients, I wrote in detail in the steps, so read the information carefully so as not to be disappointed later. By the way, the recipe for this simple and tasty cake is suitable not only for the oven - it can also be cooked in a multicooker on the Baking mode. Be guided by time yourself, since the power of electrical appliances is different for everyone. In my slow cooker (Scarlett SC-411, 700W, 4L), the zucchini cake is usually ready in 45 minutes.

Ingredients

• Zucchini (250 grams)
• Wheat flour of the highest grade (230 grams)
• Sugar (160 grams)
• Vegetable oil (60 milliliters)
• Powdered sugar (50 grams)
• Chicken eggs (1 piece)
• Lemon (1 piece)
• Vanilla sugar (1 tablespoon)
• Baking powder (1 teaspoon)
• Baking soda (0.5 teaspoon)
• Salt (1 pinch)

Directions

1. To prepare this tender, juicy and aromatic cake, we need products such as: premium wheat flour, granulated sugar, powdered sugar and vanilla sugar (you can replace with a pinch of vanilla), zucchini, refined vegetable (I use sunflower) oil, medium chicken egg size (45-50 grams), lemon, baking powder, baking soda and table salt. All foods should be at room temperature.
2. We immediately turn on the oven to warm up to 180 degrees, since the dough for the cake is made very quickly. We sift 230 grams of wheat flour into a separate container, add 1 teaspoon (without a slide) baking powder (read how to make it at home, read here), half a teaspoon of baking soda and a pinch of salt.
3. Mix everything thoroughly with a fork or whisk so that the dry components are evenly dispersed throughout the mixture.
4. Then carefully wash and dry one large lemon (2-3 small ones will be needed - it depends on the size of the fruit). Using a fine grater, carefully remove the zest - the topmost yellow layer of the peel. Just do not touch the white layer - it gives bitterness. Cut the lemon itself into two parts and squeeze the juice. For the dough, we need 3 tablespoons of lemon juice (the rest will be needed later for making the icing).
5. Pour 160 grams of granulated sugar into another container, add 1 tablespoon of vanilla sugar (I have homemade) and chopped zest from one large lemon.
6. We grind everything with a spoon or fork so that the lemon peel gives off its aroma better.
7. Next, break a chicken egg into a bowl, add 60 milliliters of odorless vegetable oil and 3 tablespoons of lemon juice. Using a hand whisk or mixer, beat all the ingredients for about 5 minutes until the sugar is almost completely dissolved. We leave the beaten mass on the table.
8. We rub the zucchini on a medium (not large or not the one for potato pancakes). You can use a young one - along with a thin skin and seed germs. If you have a ripe fruit (like mine), remove the coarse top layer, and also remove the inner fibrous part with hard seeds. In total, we need 250 grams of chopped zucchini, which you need to squeeze lightly with your hands.
9. The juice is not needed, but the squeezed pulp (180 grams) is transferred to a bowl with the rest of the ingredients. Mix everything with a spoon or spatula.
10. Next, add the dry mixture from step 3 and quickly mix it into the liquid base.
11. Stir until dry sections of flour are visible - do not stir for a long time.
12. We take a suitable baking dish (my dimensions are rectangular: 24x11 cm - at the top, 21x8 cm - at the bottom, height - 6.5 cm), the bottom and walls of which are greased with a small amount of vegetable oil or covered with a piece of parchment paper. We spread the dough in the form, leveling it with a spoon or spatula.
13. We put the mold in a preheated oven. We bake the zucchini cake for about 50 minutes at 180 degrees on a medium level (I have a gas stove, bottom heating). We check the readiness with a wooden skewer or a toothpick - it comes out of the dough dry, which means the baked goods are ready. Let the finished cake stand in the form for about 5 minutes, after which we take it out and completely cool it at room temperature.
14. While the cake is cooling, prepare the lemon frosting. To do this, put 50 grams of powdered sugar in a small bowl or bowl (you don't have to buy it - just grind the sugar in a coffee grinder) and gradually add lemon juice.
15. Stir with a fork until the powdered sugar is completely dissolved in the lemon juice. The glaze should not be very liquid, while flowing down in a trickle, as thick as a match. I won't say the exact amount of lemon juice per 50 grams of powder, but it took me about 2-2.5 tablespoons.
16. Put the cooled or slightly warm zucchini cake on a cutting board and pour over it with lemon icing.
17. If desired, decorate with lemon zest (this ingredient is not indicated in the product layout and is optional). Just keep in mind that the icing quickly hardens on the muffin, so sprinkle with lemon zest right away.
18. Delicate, juicy, aromatic and so delicious zucchini cake with subtle notes and sourness of lemon is homemade cakes for both family tea drinking and a festive table. Cook for your health and bon appetit, friends!