If there’s a single treat I look forward to every summer, it’s lemon zucchini cake. Imagine a moist loaf bursting with a tangy citrus zing, sweet undertones, and just enough delicate green flecks of zucchini to keep things interesting. This cake is cheerful, vibrant, and tender—perfect for using up those garden zucchinis or adding brightness to your kitchen any time of year.

Lemon Zucchini Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather just a handful of pantry basics plus some vibrant lemons and fresh zucchini—the simplicity of these ingredients creates fresh flavors and a truly luscious texture! Every element plays its part, from the flour providing structure to the lemon zest injecting that classic burst of sunshine.

All-purpose flour: The trusty foundation for structure and softness in your loaf.
Baking powder: Gives your cake lift and helps create its beautiful crumb.
Baking soda: Adds extra leavening and balances the zucchini’s natural sweetness.
Salt: A must to enhance every fresh flavor and make that lemon pop.
Eggs: Bind the batter together for a rich, tender crumb.
Vegetable oil: Keeps the cake incredibly moist—don’t substitute all butter if you want the ultimate soft texture.
Granulated sugar: Sweetens and helps tenderize the crumb.
Brown sugar: Adds a hint of caramel-like depth and extra moisture.
Plain Greek yogurt or sour cream: Brings tanginess and keeps the cake fluffy (either works beautifully!)
Lemon zest: The secret for that super-fresh, fragrant citrus flavor—just the yellow outer layer, please!
Lemon juice: Adds lively tartness and extra freshness.
Vanilla extract: Lends cozy, familiar undertones that let the lemon shine.
Grated zucchini (with moisture squeezed out): The star vegetable melts right into the crumb, giving super-moist results without tasting “green.”
Powdered sugar (for glaze): Combines with lemon juice for the perfect tangy-sweet finish.
Lemon juice (for glaze): Provides that blissful citrus zing in every slice.

How to Make Lemon Zucchini Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) to ensure even baking. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. Trust me, it’s worth the few extra seconds—the cake pops out like a dream and cleanup is a breeze!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is more than just combining—it helps aerate the mixture, setting your cake up for a light and fluffy texture.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat together the eggs, vegetable oil, granulated sugar, and brown sugar until everything is silky smooth. Once well mixed, stir in the Greek yogurt (or sour cream), lemon zest, fresh lemon juice, and vanilla extract. Each addition amplifies that signature lemon zucchini cake brightness.

Step 4: Fold in Zucchini and Dry Ingredients

Gently fold your grated, well-drained zucchini into the wet mixture. Then, add the dry ingredients gradually, mixing just until combined. Overmixing can make your loaf tough, so stop as soon as you see the flour disappear into the batter.

Step 5: Bake to Perfection

Pour your batter into the prepared pan and smooth the top. Pop it into the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack—this keeps the crumb tender and moist.

Step 6: Glaze and Finish

Once the cake has cooled completely, whisk powdered sugar with 1–2 tablespoons of lemon juice to make a shiny, pourable glaze. Drizzle generously over your lemon zucchini cake, and watch it set into a sweet-tart crown.

How to Serve Lemon Zucchini Cake

Garnishes

For a picture-perfect finish, sprinkle your glazed lemon zucchini cake with a bit more grated lemon zest, a few paper-thin lemon slices, or even edible flowers. The natural pop of yellow against the pale glaze always brings a smile!

Side Dishes

This cake is lovely with a cup of bright herbal tea, a creamy latte, or fresh berries on the side. For brunch, pair slices alongside Greek yogurt, granola, and a handful of raspberries to make the spread sing with color and flavor.

Creative Ways to Present

Try serving individual slices with a dollop of whipped cream and a scattering of pistachios or blueberries. For a party, cube the lemon zucchini cake, skewer with fruit, and drizzle with extra glaze for irresistible bite-sized treats!

Make Ahead and Storage

Storing Leftovers

Lemon zucchini cake stays moist and fresh for several days! Keep it tightly wrapped at room temperature for up to 3 days, or refrigerate for an extra day or two—just let it come to room temp before serving for the best flavor and texture.

Freezing

Wrap the fully cooled, unglazed cake (whole or sliced) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, bring to room temp, then glaze just before serving for that fresh-made charm.

Reheating

If you like your cake just slightly warm, pop a slice in the microwave for about 10 seconds. Be careful not to overheat, as the glaze can melt; a gentle warm-up brings out all the cozy lemony aromas.

FAQs

Can I make lemon zucchini cake gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend, and double-check that your baking powder is gluten-free. The results are remarkably close—still moist, bright, and irresistible.

Do I need to peel the zucchini?

There’s no need to peel your zucchini; the dark green peel adds color and blends in seamlessly. Just be sure to grate it finely and squeeze out most of the moisture so your cake doesn’t get soggy.

Can I use bottled lemon juice?

Fresh lemon juice is always best for vibrant flavor and fragrance in lemon zucchini cake, but in a pinch, bottled will work. If possible, always use real lemon zest for the most zing!

What kind of nuts or mix-ins work best?

Chopped walnuts, pecans, or white chocolate chips are all delicious additions. Stir up to 1/2 cup into the batter just before baking for extra texture and flavor surprises.

Is this cake very sweet?

Lemon zucchini cake is perfectly balanced—not cloying. The lemon juice and zest give a tangy counterpoint to the gentle sweetness of the batter and glaze, making it a favorite for those who love bright, not-too-sugary treats.

Final Thoughts

If you haven’t tried lemon zucchini cake yet, you’re in for a delightful surprise—this recipe might just become your go-to whenever you’re craving something fresh, bright, and utterly tender. Give it a try and experience how easy, joyful, and irresistible homemade baking can be. I’d love to hear how your cake turns out!

Lemon Zucchini Cake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Lemon Zucchini Cake is a delightful and moist dessert that combines the freshness of lemon with the subtle sweetness of zucchini. Topped with a tangy lemon glaze, this cake is perfect for summer baking or any time you crave a bright, flavorful treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup plain Greek yogurt or sour cream
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (excess moisture squeezed out)

For Glaze:

1/2 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a large bowl, beat the eggs, oil, granulated sugar, and brown sugar until well combined. Stir in the yogurt, lemon zest, lemon juice, and vanilla extract.
Add Zucchini: Fold in the grated zucchini, then gradually add the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool before glazing.
Make Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.