Lemon Zucchini Cake

A bright and moist loaf cake combining fresh zucchini and tangy lemon, finished with a sweet lemon glaze—perfect for spring and summer baking delight.

Why You’ll Love This Recipe

I love how this cake marries vibrant lemon flavor with wonderfully moist zucchini. It’s a simple one‑bowl recipe that beautifully uses garden zucchini, yet feels like a special dessert. The lemon glaze on top adds just the right touch of sweetness and tang.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ cup granulated sugar

• 6 tablespoons oil (olive, vegetable, or canola)

• 2 eggs, room temperature

• ⅓ cup milk (vanilla almond or whole)

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla or almond extract

• 2 cups cake flour (or all‑purpose with adjustments)

• 1⅓ teaspoons baking powder

• ½ teaspoon kosher salt

• 1½ cups shredded zucchini, drained and squeezed dry

• 2 tablespoons lemon zest

For the glaze:

• 1 cup powdered sugar

• 1–2 tablespoons lemon juice

directions

1. Preheat oven to 350°F.

2. Prepare a loaf pan: spray and line with parchment.

3. Whisk flour, baking powder, and salt together.

4. In a large bowl, whisk sugar with oil.

5. Add eggs and milk; whisk to combine.

6. Stir in lemon juice and vanilla extract.

7. Fold in the flour mixture until just combined.

8. Gently fold in zucchini and lemon zest.

9. Pour batter into the pan and bake 45–55 minutes, or until a toothpick comes out with moist crumbs.

10. Cool for 15 minutes in the pan, then transfer to a rack to cool completely.

11. For glaze: mix powdered sugar with lemon juice until smooth.

12. Drizzle glaze over cooled cake, slice, and serve.

Servings and timing

This loaf yields 10 slices. Prep time: ~10 minutes. Bake time: 45–55 minutes. Total time: ~55 minutes.

Variations

• Swap cake flour for all‑purpose flour using your favorite substitution method.

• Use vegetable or canola oil in place of olive oil.

• Try almond extract for a subtly nutty twist.

• Add a teaspoon of poppy seeds to boost texture and flavor.

storage/reheating

Store slices in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. To reheat, warm gently in the microwave for 10–15 seconds. You can also freeze un‑glazed slices for up to 2 months, then thaw and glaze before serving.

FAQs

What makes this cake so moist?

I rely on zucchini’s natural moisture and the oil-based batter. The grated and drained zucchini ensures extra tenderness without sogginess.

Can I use all‑purpose flour instead of cake flour?

Yes. For each cup of cake flour, measure 1 cup minus 2 tablespoons of all‑purpose flour, then add 2 tablespoons of cornstarch.

Can I substitute applesauce for eggs?

I haven’t tested it here, but applesauce often works as an egg substitute in baked goods. Try ¼ cup per egg and note the texture may vary.

Can I make this gluten‑free?

Yes—use a 1:1 gluten‑free flour blend. Let the batter rest a few minutes before baking to hydrate fully.

Can I double this recipe?

Absolutely—double everything and bake in two loaf pans, or use a larger pan. Increase bake time until a toothpick inserted comes out clean or with minimal crumbs.

Conclusion

I find this Lemon Zucchini Cake to be an easy, flavorful way to use up zucchini with a bright lemon twist. The texture is tender and moist, and the glaze adds a delightful balance. It’s one of my favorite quick cakes to bake when I want something special without fuss. Enjoy sharing this sunny loaf with friends and family!