If you’re on the hunt for a treat that strikes the perfect balance between refreshing citrusy brightness and luscious, moist crumb, Lemon Zucchini Cake is about to become your new baking obsession. With garden-fresh zucchini adding unmatchable tenderness and a deeply satisfying texture, and tangy lemon giving each bite a sunlit pop, this cake is a showstopper for any occasion. It’s easy to make, surprisingly light, and the simple lemon glaze ensures it always looks delightfully bakery-worthy. Whether you’re easing into spring or jazzing up a summer picnic, this is the recipe you’ll want to keep in rotation.
Ingredients You’ll Need
The secret to the dreamy results of Lemon Zucchini Cake is a handful of simple, classic ingredients. Each one plays a starring role, either by adding flavor, richness, or fluffiness to the final cake. Let’s break them down, so you know exactly what each brings to the table.
- Zucchini: Keeps the cake moist and adds a subtle earthiness. No need to peel it—those green flecks look beautiful!
- All-purpose flour: Provides structure and gives the cake its classic, tender crumb.
- Baking powder + baking soda: These both work to lift the cake, making sure it’s light (never dense or stodgy).
- Salt: Enhances all the bright lemony flavors and balances the sweetness.
- Granulated sugar: Sweetens the cake and helps keep the texture pleasant and soft.
- Vegetable oil: Delivers consistent moisture—and keeps the cake just as tender on day three as on day one.
- Plain Greek yogurt or sour cream: Adds richness and a slight tang that perfectly complements the lemon.
- Large eggs: Bind everything together and add an extra dose of richness.
- Fresh lemon juice: Infuses the cake and glaze with vibrant, real-lemon flavor throughout.
- Lemon zest: Brings citrus aromatics and even more lemon punch—don’t skip this!
- Vanilla extract: Rounds out the flavors, adding a homey warmth.
- Ground cinnamon (optional): Adds a subtle cozy note that plays surprisingly well with lemon (especially in the cooler months).
- Powdered sugar (for glaze): Creates a gorgeously glossy lemon glaze to crown your cake.
How to Make Lemon Zucchini Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a little butter or nonstick spray, or line it with parchment paper if you want easy removal and ultra-clean edges. Having everything ready means your Lemon Zucchini Cake is off to a stress-free start.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon if you’re using it. Mixing these first ensures all the leaveners and seasonings get distributed evenly for a perfect, fluffy rise in every slice.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, vegetable oil, yogurt (or sour cream), eggs, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy. This is where Lemon Zucchini Cake gets its gorgeous, tender crumb and bright, citrusy foundation.
Step 4: Incorporate the Zucchini
Gently stir in your grated zucchini. No need to squeeze it dry—just make sure it’s well integrated and evenly distributed. Those little green flecks are your secret to unbeatable moistness without any vegetable flavor.
Step 5: Combine and Pour
Gradually add the dry ingredients into your wet mixture, stirring just until combined. Don’t over-mix—stopping when you no longer see streaks of flour keeps your Lemon Zucchini Cake soft and tender. Pour the finished batter into your prepared pan and smooth out the top.
Step 6: Bake
Bake for 40–45 minutes, until your cake is golden and a toothpick inserted in the center comes out clean. If your kitchen smells like a bakery, you’re doing it right! Let the cake cool completely in the pan for best texture and easy glazing.
Step 7: Glaze and Finish
Once the cake is fully cool, whisk together the powdered sugar and fresh lemon juice for your glaze. It should be thick enough to drizzle, but pourable. Zig-zag it over the top of the Lemon Zucchini Cake, let set for a few minutes, then slice and serve.
How to Serve Lemon Zucchini Cake
Garnishes
For maximum visual (and flavor) impact, I love showering the glazed cake with a bit of extra lemon zest or a handful of very finely chopped pistachios. You can also scatter edible flowers for a fresh, springtime vibe. The goal: make your Lemon Zucchini Cake as joyful to look at as it is to eat!
Side Dishes
This cake is a natural at brunch or tea time, especially when paired with tart, juicy berries or a lightly sweetened yogurt. A cup of hot Earl Grey or a cool glass of lemonade on the side makes the lemony notes in the cake practically sparkle.
Creative Ways to Present
Transform your Lemon Zucchini Cake into elegant individual portions by cutting it into squares and layering with whipped cream and berries in mini trifle glasses. Or serve thick slices warm, topped with a scoop of lemon or vanilla ice cream for an easy, crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake moist by covering it tightly with plastic wrap or transferring slices to an airtight container. Stored at room temperature, Lemon Zucchini Cake will stay fresh for about 3 days, while in the fridge, it lasts up to 5 days—just let it come to room temp for best texture.
Freezing
Lemon Zucchini Cake freezes beautifully! Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and foil. Freeze for up to 2 months. For serving, thaw in the fridge overnight and glaze after it’s completely defrosted.
Reheating
If you prefer your cake a little warm, pop individual slices in the microwave for about 10 seconds (glaze and all). If you’ve frozen and thawed the cake, a quick 5–10 minutes in a 300°F (150°C) oven brings it right back to bakery-fresh softness.
FAQs
Can I make Lemon Zucchini Cake gluten-free?
Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. The result will still be lovely and moist, especially with the zucchini in the mix.
Should I peel the zucchini first?
No peeling necessary. The skin is thin, tender, and gives beautiful green specks and extra nutrition to your Lemon Zucchini Cake.
Can I use a bundt pan instead of a rectangular pan?
Yes! Grease the bundt pan thoroughly and increase the baking time to 50–60 minutes. Check for doneness with a toothpick, just like with the regular pan version.
How do I keep my cake from getting soggy?
Make sure not to over-mix and don’t add extra zucchini. If your zucchini is especially watery, you can lightly pat it dry with paper towels, but don’t wring out all the moisture—it’s key for the cake’s texture!
Can I add nuts or other mix-ins?
Certainly! Chopped walnuts, pecans, or even a handful of white chocolate chips are wonderful additions that add extra flavor and texture to your Lemon Zucchini Cake.
Final Thoughts
This Lemon Zucchini Cake is one of those recipes that wins hearts wherever it goes, and I can’t recommend it enough if you’re craving something fresh, moist, and just sweet enough. Whether you stick to the classic version or add your own twist, give it a try and prepare for requests for seconds (and the recipe)! Happy baking, friends.
Print
Lemon Zucchini Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Zucchini Cake is a delightful summer dessert that combines the freshness of zucchini with the bright citrus flavor of lemon. Moist and tender, this cake is perfect for any occasion.
Ingredients
Cake:
- 2 cups grated zucchini (about 2 medium)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Mix wet ingredients: In a large bowl, beat together the sugar, oil, yogurt, eggs, lemon juice, lemon zest, and vanilla extract until smooth. Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared pan and spread evenly.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake before serving.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest to the glaze.
- You can also use a bundt pan; just increase baking time to 50–60 minutes and grease the pan thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
