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Lemon Zucchini Cake in a Mug

By: Emily Brees from oatandsesame.com
Lemon Zucchini Cake in a Mug
Lemon Zucchini Cake in a Mug

"A spring mug cake that will brighten your day! This Lemon Zucchini Cake takes 2 minutes to make and results in a moist and delicious cake that you can’t resist! It’s just enough cake to satisfy, easy to make and no oven required! I’ve even snuck veggies into this one! Hooray! The fresh shredded zucchini keeps this mug cake moist and the coconut milk adds just enough creamy richness to make this your new favorite mug cake recipe"

Serves2 servings

Preparation Time4 min

Ingredients

  • 8 tablespoons All-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons granulated sugar
  • 6 tablespoons coconut milk or milk of choice
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice + zest of 1 lemon
  • 1 teaspoon lemon extract
  • 1 cup shredded zucchini, squeezed dry
  • 1 Optional Lemon Drizzle2 Tbs lemon juice⅓ cup powdered sugarZest of 1 lemon
  1. In a small bowl mix all the dry ingredients. (This can be mixed directly in your microwave safe large mug or ramekin if it's large enough).

  2. Add all wet ingredients including shredded zucchini and mix until all dry bits are incorporated.

  3. Microwave for 1.5 to 2 minutes - checking at the 1.5 minute mark. It will still be a little moist in the very center. (if you've split the batter between 2 separate mugs - start out with 1 minute in the microwave to adjust for the smaller container)

  4. Drizzle with lemony frosting and zest (optional)

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