If you’re on the hunt for a delightful treat that perfectly balances brightness and comfort, the Lemon Zucchini Cake Recipe is your new best friend. This cake is wonderfully moist thanks to fresh shredded zucchini and bursting with zesty lemon flavor that wakes up your taste buds without overwhelming them. It’s a beautiful way to sneak some greens into dessert and makes for a charming centerpiece at any gathering or afternoon tea. Trust me, once you try this Lemon Zucchini Cake Recipe, it’ll quickly become a staple you’ll want to bake again and again.
Ingredients You’ll Need
Gathering your ingredients for this cake is a breeze because each one plays a crucial role in creating that perfect crumb, texture, and zing. From the moistness provided by zucchini and oil, to the refreshing lemon elements that brighten each bite, every component matters.
- 1 ¼ cups granulated sugar: Sweetness that balances the tart lemon and complements zucchini’s mildness perfectly.
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil): This keeps the cake moist and tender without a heavy feel.
- 2 large eggs, room temperature: The eggs bind everything together and give structure to the cake.
- ⅓ cup vanilla almond milk (or whole milk): Adds richness and softness with a subtle hint of vanilla.
- 2 tablespoons lemon juice: The star of the dish, delivering fresh, bright citrus notes.
- 1 teaspoon vanilla or almond extract: This layer of flavor deepens the lemon’s brightness with warmth.
- 2 cups cake flour (or all-purpose with cake flour substitution): Results in a tender crumb that melts in your mouth.
- 1 ⅓ teaspoons baking powder: Helps the cake rise beautifully without overpowering flavors.
- ½ teaspoon kosher salt: Balances sweetness and enhances the overall flavor profile.
- 1 ½ cups shredded zucchini, drained and squeezed dry: For moisture, texture, and a lovely subtle veggie sneak.
- 2 tablespoons lemon zest: Intensifies the lemon flavor with aromatic oils straight from the peel.
- 1 cup powdered sugar: Used in the glaze, it adds a sweet finishing touch that is simply irresistible.
- 1–2 tablespoons lemon juice: Mixed with powdered sugar for a luscious lemon glaze to drizzle over the cake.
How to Make Lemon Zucchini Cake Recipe
Step 1: Prep Oven & Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper. This simple step ensures your cake will slide right out after baking and keep its lovely shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and kosher salt. Combining these dry ingredients first allows for an even distribution that helps your cake rise nicely and have a tender crumb.
Step 3: Prepare Wet Ingredients
In a large bowl, whisk the granulated sugar and oil until they blend smoothly. Then add the eggs and almond milk, whisking everything until the mixture is quite smooth and slightly fluffy. Stir in the lemon juice and your choice of vanilla or almond extract to infuse the batter with bright, aromatic notes.
Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet batter and gently stir until just combined—don’t overmix here, or the cake might turn out dense. The batter will look thick and luscious now, almost begging to be baked!
Step 5: Fold in Zucchini and Lemon Zest
Gently fold in the shredded zucchini that’s been drained and squeezed dry, along with fresh lemon zest. These ingredients add moisture, texture, and incredible fresh flavor that make this cake stand out.
Step 6: Bake Your Cake
Pour the batter into your prepared loaf pan and bake in the preheated oven for 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with moist crumbs but no wet batter, and the top looks dry and lightly golden. This step brings out beautiful aromas that will fill your kitchen.
Step 7: Cooling Time
Once baked, cool the cake in the pan for about 15 minutes so it firms up slightly. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely. This prevents sogginess and prepares it for glazing.
Step 8: Make and Drizzle the Lemon Glaze
Whisk together powdered sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth. The glaze should be just right to drizzle slowly over the cooled cake, adding a sweet and tangy finish that perfectly complements the moist crumb.
Step 9: Slice and Enjoy!
After the glaze sets, slice up your Lemon Zucchini Cake and serve it proudly. Each bite delivers a perfect harmony of tart, sweet, and refreshingly moist textures that’s utterly addictive.
How to Serve Lemon Zucchini Cake Recipe
Garnishes
Keep it simple with a sprinkle of extra lemon zest or a small handful of finely chopped fresh mint leaves for a pop of color and cool contrast. If you want to get a bit fancy, a dollop of whipped cream or a light dusting of powdered sugar adds elegance and balance.
Side Dishes
This cake pairs beautifully with a cup of lightly brewed green tea, a fresh fruit salad featuring berries and citrus segments, or even a scoop of vanilla bean ice cream for an indulgent twist. These combinations highlight the cake’s bright flavors.
Creative Ways to Present
For celebrations, slice the cake into small squares and serve on a pretty platter garnished with thin lemon slices and edible flowers. You can also layer crumbled cake with lemon curd and whipped cream in glass parfaits for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Store your leftover Lemon Zucchini Cake Recipe in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator where it will stay moist and flavorful for about five days.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and then foil before freezing. It freezes beautifully for up to three months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in a low oven (around 300°F/150°C) for 10 minutes to bring back that freshly-baked warmth and softness. Avoid overheating to keep the glaze intact and the texture perfect.
FAQs
Can I use regular milk instead of almond milk in this recipe?
Absolutely! Regular whole milk works perfectly and will add a bit more richness to the cake, so feel free to swap it without hesitation.
Do I need to peel the zucchini before shredding?
There’s no need to peel the zucchini. The skin is thin and adds lovely green flecks throughout the cake, as well as extra nutrients and texture.
How can I tell when the cake is done baking?
The best way is to insert a toothpick or cake tester into the center; if it comes out with just a few moist crumbs but no wet batter, your cake is perfectly baked and ready to come out of the oven.
Can I make this cake gluten-free?
Yes! Substitute the cake flour with a gluten-free flour blend designed for baking cakes, and ensure your baking powder is gluten-free. The texture might be slightly different but still delicious.
Is it possible to make this cake vegan?
You can try replacing the eggs with flax eggs and using a plant-based milk along with vegetable oil; however, the texture may differ since eggs contribute to structure and moisture.
Final Thoughts
This Lemon Zucchini Cake Recipe is one of those rare finds that feels like a homemade hug every time you taste it. It’s bright and fresh, yet comforting and richly textured, making it perfect for any occasion, from weekday treats to special gatherings. Give it a try—you might find it’s your next favorite way to enjoy dessert with a fresh twist.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Lemon Zucchini Cake combines the fresh zestiness of lemon with tender shredded zucchini to create a deliciously moist loaf cake. Made with simple pantry ingredients and a quick prep time, this cake is perfect as a refreshing treat for breakfast, dessert, or an afternoon snack. The cake is topped with a tangy lemon glaze for a bright finishing touch.
Ingredients
Cake
- 1 ¼ cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- ⅓ cup vanilla almond milk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 ⅓ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prep Oven & Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper for easy removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt to ensure even distribution of leavening and seasoning. Set aside.
- Wet Ingredients: In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs and almond milk and whisk until smooth. Stir in the lemon juice and vanilla (or almond) extract to infuse the batter with citrus and vanilla flavors.
- Combine: Add the dry ingredients into the wet mixture and stir until just combined to avoid overmixing and creating a tough cake. Gently fold in the shredded zucchini and lemon zest to evenly distribute the moisture and fresh lemon flavor.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top should appear dry and lightly golden for perfect doneness.
- Cool: Let the cake cool in the pan for 15 minutes to set. Then, carefully lift the cake out using the parchment paper and place it on a wire rack to cool completely, preventing sogginess.
- Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle this lemon glaze evenly over the cooled cake to add a sweet and tangy finish.
- Serve: Slice the cake into servings and enjoy this moist, zesty treat with a cup of tea or coffee.
Notes
- Ensure the shredded zucchini is well-drained and squeezed dry to prevent excess moisture that can make the cake soggy.
- Room temperature eggs help create a smoother batter and better rise.
- For a dairy-free cake, use vanilla almond milk as suggested.
- If cake flour is unavailable, use all-purpose flour with a cake flour substitution (removing some flour and adding cornstarch) for a lighter texture.
- The glaze consistency can be adjusted by adding more lemon juice to thin it or more powdered sugar to thicken it.
