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Lemon Zucchini Cake

Lemon Zucchini Cake with white glaze and lemon zest, displayed on a wooden board with lemons and herbs around.
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Lemon Zucchini Cake is a moist, vibrant, and citrus-packed dessert made with fresh zucchini and a tangy lemon glaze. It’s perfect for summer brunches, tea-time, or anytime you’re craving a lighter cake with bold flavor.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 1 cup vegetable oil
  • 3 large eggs
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups finely grated zucchini
  • For the glaze:
  • 3 tablespoons unsalted butter, melted
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F. Grease a bundt or 9×13-inch pan with baking spray.
  2. In a large mixing bowl, combine sugar and lemon zest. Rub together until fragrant.
  3. Add oil, eggs, lemon juice, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients and mix until just combined.
  6. Fold in grated zucchini with a spatula.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 45–50 minutes (bundt) or 35–40 minutes (9×13-inch) until a toothpick comes out clean.
  9. Let cool in pan for 10–15 minutes, then transfer to wire rack to cool completely.
  10. For the glaze: whisk melted butter, lemon juice, powdered sugar, and vanilla until smooth.
  11. Drizzle glaze over the cooled cake and let it set before serving.

Notes

  • Pat zucchini dry slightly to avoid overly wet batter, but don’t squeeze it completely.
  • Measure zucchini after grating for accuracy.
  • Use oil instead of butter for maximum moisture.
  • The cake freezes well—wrap slices individually for convenience.
  • Add-ins like blueberries, coconut, or poppy seeds can enhance the flavor profile.

Nutrition

Find it online: https://recipeshots.com/lemon-zucchini-cake-recipe/