Whenever people are asked, which veggies and fruit go well together, they usually think of pair like peas and carrots or apples and pears or maybe strawberries and cream. Okay, cream is not a veggie or a fruit of course, but you get me.
Actually, one pair that is really, really good for each other is lemons and zucchinis. I love a slight lemon flavor in most zucchini dishes that I’ve tried.
This Lemon Zucchini cake, however, is, in my personal opinion, the pinnacle of the lemo and zucchini friendship. It’s light, it’s crumbly, it’s easy to make, it tastes delicious and it packs quite a lot of fruit and veggie.
Making this cake during summer season, when I can pick lemons and zucchinis from my own garden is a blast for me.
Another awesome thing about this particular recipe is that it’s easily made vegan. It doesn’t have any eggs and if I substitute regular milk for almond milk or coconut milk, I have a perfect vegan dessert on my plate.
I usually glaze it with a very simple glaze made of sugar and freshly squeezed lemon juice and sprinkle it with lemon zest and that’s about it for decoration. This cake really doesn’t need much for garnishing, because it’s pretty good on its own. I hope you enjoy this recipe!
