Lemon Zucchini Cake Using Cake Mix

Lemon Zucchini Cake Using Cake Mix. Cool and dust with powdered sugar. Line a metal loaf pan with parchment paper or spray with baking spray.

Lemon Zucchini Cake Mom On Timeout from www.momontimeout.com

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Bake at 350 degrees for 30 to 40 minutes, or until done. Stir zest into sugar, helping to release the lemon flavor into the sugar. Mix dry ingredients into the zucchini mixture.

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Grease and flour a bundt cake pan. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.

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In large mixing bowl, mix granulated sugar and lemon zest until well combined. Combine eggs, sugar, oil, lemon juice, zest;

Tap On The Counter Once Or Twice To Release Air Bubbles.

Bake at 350 degrees for 30 to 40 minutes, or until done. Drizzle a glaze of 1 cup of powdered sugar and 2 tbsp. You can use a hand mixer if you do.

Use A Wooden Spoon To Stir In The Shredded Zucchini.

Fold in pecans and chocolate chips. In a large mixing bowl mix together all of the dry ingredients: Preheat the oven to 350 degrees f.

First, Measure Out 1 Cup Of Shredded Zucchini, Then Place Shredded Zucchini In A Paper Towel Or Cheese Cloth And Squeeze Out All Of The Moisture/Water.

Add zucchini and mix well. Beat in oil, and eggs. Combine eggs, sugar, oil, lemon juice, zest;

Grease And Flour A Bundt Cake Pan.

Beat in eggs, zucchini, lemon zest, milk and water until well. Preheat oven to 350 degrees. Sift the dry ingredients into small bowl.

Pour Into 9 X 13 Inch Pan And Bake At 350 Degrees For 45 Minutes.

Line a metal loaf pan with parchment paper or spray with baking spray. Of milk onto the cake and serve warm. Mix dry ingredients into the zucchini mixture.