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Lemon Zucchini Cake

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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.

Ingredients

  • 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
  • 1 cup powdered sugar (for glaze)
  • 1–2 tablespoons lemon juice (for glaze)

Instructions

  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 for 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. Mix powdered sugar with lemon juice until smooth to make the glaze.
  12. Drizzle glaze over cooled cake, slice, and serve.

Notes

  • Use almond extract for a subtly nutty twist.
  • Swap cake flour with all-purpose using 1 cup minus 2 tbsp flour + 2 tbsp cornstarch.
  • Add poppy seeds for extra texture.
  • Store at room temperature up to 3 days or refrigerated for 5 days.
  • Freeze un-glazed slices up to 2 months.

Nutrition

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