Name: Lemon Zucchini Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¼ cup granulated sugar; 6 tablespoons extra virgin olive oil or vegetable or canola oil; 2 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 (can substitute AP flour following directions); 1 ⅓ teaspoons baking powder; ½ teaspoon kosher salt; 1 ½ cup shredded zucchini, drained and squeezed dry; 2 tablespoons lemon zest; 1 cup powdered sugar (for glaze); 1 to 2 tablespoons lemon juice (for glaze)

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This Lemon Zucchini Cake combines the best of fresh flavors with a moist, tender crumb. The light texture from the zucchini pairs beautifully with the bright citrusy zing of lemon. Topped with a refreshing lemon glaze, it’s a delightful treat perfect for any occasion, whether as a snack, dessert, or a way to use up extra zucchini from your garden!

Why You’ll Love This Recipe

This cake is everything you want in a summer dessert: light, flavorful, and not too sweet. The zucchini adds moisture to the cake without altering the flavor, while the lemon zest and juice brighten the whole dish. It’s a refreshing, healthier option, and the drizzle of lemon glaze makes it feel special without being overly indulgent. Whether you’re making it for a family gathering, a bake sale, or just for yourself, this cake is sure to be a crowd-pleaser. Lemon Zucchini Cake

Ingredients

1 ¼ cup granulated sugar
6 tablespoons extra virgin olive oil or vegetable or canola oil
2 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 (can substitute AP flour following directions)
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cup shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest

Glaze:

1 cup powdered sugar
1 to 2 tablespoons lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C).
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar and olive oil.
Add eggs and almond milk to the sugar-oil mixture, whisking until smooth.
Stir in lemon juice and vanilla extract.
Add the dry ingredients and stir until just combined.
Gently fold in shredded zucchini and lemon zest.
Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the top looks dry.
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper. Cool completely on a rack.
Once cooled, make the glaze by whisking powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings

Variations

Gluten-Free: Swap the cake flour with a gluten-free all-purpose flour blend to make this cake gluten-free. Make sure the blend you use includes xanthan gum or another binding agent.
Dairy-Free: Use a dairy-free milk, like oat or almond milk, and swap the eggs for a flax egg to make it vegan-friendly.
Add-ins: For extra flavor and texture, consider adding chopped nuts like walnuts or pecans, or even some poppy seeds to the batter.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F for about 5-10 minutes.

FAQs

How do I prevent the zucchini from making the cake soggy?

Be sure to grate the zucchini finely and squeeze out as much moisture as possible before adding it to the batter.

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

Yes, you can substitute cake flour with all-purpose flour, but reduce the amount by about 2 tablespoons. You can also sift the all-purpose flour for a lighter texture.

Is this cake sweet enough without the glaze?

Yes, the cake itself is mildly sweet, but the glaze adds a lovely touch of lemony sweetness that complements the cake perfectly.

Can I make this cake in a round pan instead of a loaf pan?

Absolutely! You can make this recipe in a round cake pan. Just make sure to adjust the baking time slightly—check for doneness by inserting a toothpick in the center.

Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it at room temperature for a few hours.

Is this cake better with almond extract or vanilla extract?

Both options work well! Almond extract will give it a slightly nutty, deeper flavor, while vanilla extract provides a more traditional sweetness.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with moist crumbs. If it comes out wet, continue baking for a few more minutes.

Can I make this cake ahead of time?

Yes, this cake actually tastes even better the next day as the flavors meld together. It can be made ahead of time and stored for up to a week.

What can I serve with this cake?

This cake pairs wonderfully with a cup of tea, a scoop of vanilla ice cream, or a dollop of whipped cream.

Is it possible to make the glaze ahead of time?

Yes, you can prepare the glaze ahead of time and store it in an airtight container. Just give it a stir before drizzling over the cooled cake.

Conclusion

This Lemon Zucchini Cake is the perfect balance of light and refreshing with a touch of sweetness, making it an ideal treat for any occasion. The subtle flavors of zucchini and lemon come together beautifully, and the glaze adds an extra layer of brightness. Whether you’re using up garden zucchini or simply craving a delicious, moist cake, this recipe is sure to become a favorite in your baking repertoire!