If you’re looking for a fresh, moist, and utterly delightful treat to brighten up your day, this Lemon Zucchini Cake Recipe has you covered. Bursting with the vibrant tang of lemon and the subtle earthiness of zucchini, this cake is a perfect balance of sweet and zesty, moist and tender. Whether you’re a seasoned baker or just trying something new, this recipe combines simple ingredients with straightforward steps to create a dessert that feels like a warm hug on a plate. Trust me, once you try this Lemon Zucchini Cake Recipe, it will quickly become one of your favorite go-to desserts!
Ingredients You’ll Need
Each ingredient in this Lemon Zucchini Cake Recipe is carefully chosen to build layers of flavor and texture, creating a beautifully balanced cake. From the bright lemon zest to the wholesome shredding of fresh zucchini, every element plays a vital role in making this cake shine.
- Granulated sugar: Adds sweetness and helps create the perfect crumb texture in the cake.
- Extra virgin olive oil: Provides moisture and a subtle richness; you can substitute with vegetable or canola oil if preferred.
- Large eggs, room temperature: Act as a binder and contribute to the cake’s structure and fluffiness.
- Vanilla almond milk (or whole milk): Enhances the cake’s moisture while introducing a creamy note, with almond milk offering a slight nutty undertone.
- Lemon juice: Infuses the batter with bright citrus flavor that complements the sweetness perfectly.
- Vanilla or almond extract: Brings depth to the flavor profile, enhancing the lemon without overpowering it.
- Cake flour: Creates a tender crumb; if unavailable, all-purpose flour with a cake flour substitution works well too.
- Baking powder: Helps the cake rise beautifully for a light and airy texture.
- Kosher salt: Balances sweetness and enhances all the other flavors.
- Shredded zucchini (drained and squeezed dry): Adds moisture and a delicate texture while keeping the cake wonderfully tender.
- Lemon zest: Intensifies the lemon flavor, delivering bursts of citrus with every bite.
- Powdered sugar: Used to create a smooth, tangy glaze that perfectly finishes 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 ensures your cake will come out cleanly and keeps that beautiful loaf shape intact.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Setting these aside now means you can easily incorporate them later without overmixing your batter, which will help the cake stay tender.
Step 3: Whisk Wet Ingredients
Grab a large bowl and whisk the granulated sugar together with the oil until smooth and slightly glossy. Then, add the eggs and your choice of almond or whole milk, whisking until fully blended. After that, stir in the lemon juice and your choice of vanilla or almond extract—these ingredients will create the lively, vibrant base of your cake.
Step 4: Combine Dry and Wet Mixtures
Pour the dry ingredients into the wet ingredients bowl and stir gently until just combined. Resist the urge to overmix here; you want to keep the batter light. After the dry and wet elements are blended, gently fold in the squeezed shredded zucchini and lemon zest. These add moisture and that unmistakable fresh zing that makes this Lemon Zucchini Cake Recipe so special.
Step 5: Bake to Perfection
Pour your luscious batter into the prepared loaf pan and spread it evenly. Pop it in the oven to bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just moist crumbs clinging to it, and the top turns a beautiful light golden color.
Step 6: Cool and Glaze
Once baked, let the cake cool in the pan for about 15 minutes. Then gently lift it out using the parchment paper and set it on a wire rack to cool completely. While the cake cools, whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle this over the top of your cooled cake for that shiny, tangy finishing touch that makes each slice sing.
How to Serve Lemon Zucchini Cake Recipe
Garnishes
A simple dusting of additional lemon zest or a few fresh mint leaves can add a pop of color and freshness when serving. You can also top each slice with a dollop of whipped cream or a sprinkle of toasted almonds for added texture and flair.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea or freshly brewed coffee, making it an ideal afternoon treat. For a more indulgent option, serve alongside a scoop of vanilla ice cream for a delightful contrast of warm cake and cool creaminess.
Creative Ways to Present
Try slicing the Lemon Zucchini Cake Recipe into mini loaf portions or cupcakes for individual servings at gatherings. Alternatively, slice it thin and layer with mascarpone and fresh berries for a show-stopping dessert parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Zucchini Cake Recipe stays fresh when tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. Keeping it sealed prevents the cake from drying out and keeps the flavors vibrant.
Freezing
You can freeze this cake for longer storage by wrapping it securely in plastic wrap and then placing it in a freezer-safe bag or container. Freeze for up to 3 months, and thaw in the refrigerator overnight when ready to enjoy.
Reheating
To bring your Lemon Zucchini Cake Recipe back to its freshly baked state, warm slices gently in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This gives you that soft, tender texture with the glaze slightly melty and irresistible.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Absolutely! If you don’t have cake flour, you can substitute by combining all-purpose flour with a little cornstarch to mimic that tender texture. This works great in the Lemon Zucchini Cake Recipe without sacrificing the softness.
Do I need to peel the zucchini before shredding?
Not at all. The skin is thin and packed with nutrients, plus it adds a lovely green fleck throughout the cake, giving it a rustic, homemade charm.
What’s the best way to drain zucchini so the cake doesn’t get soggy?
After shredding, place the zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Properly draining the zucchini is key to keeping your Lemon Zucchini Cake Recipe perfectly moist but not wet.
Can I make this cake vegan?
Yes! You can replace the eggs with flax eggs and use a plant-based milk to make this cake vegan-friendly. Keep in mind the texture might be slightly different but still deliciously moist and flavorful.
How do I store the glazed cake to keep the topping fresh?
Store the glazed cake in an airtight container at room temperature. If you expect it to be around for a couple of days, it’s best to keep it covered to protect the glaze from drying out or absorbing other fridge odors.
Final Thoughts
If you’re in the mood for a dessert that’s bursting with citrus zing and tender hints of green garden goodness, the Lemon Zucchini Cake Recipe is your new best friend. It’s simple to make, endlessly delicious, and truly a joy to share. Give this recipe a go—I promise you’ll be reaching for seconds and spreading the word faster than you can say “lemon love.” Happy baking!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 55-65 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and tangy Lemon Zucchini Cake combines the freshness of lemon with the subtle moisture of shredded zucchini, resulting in a flavorful loaf perfect for any occasion. Enhanced with a light lemon glaze, it offers a delightful balance of sweetness and citrus zest, baked to golden perfection in under an hour.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 ⅓ teaspoons baking powder
- ½ teaspoon kosher salt
Main Add-ins
- 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 your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper to ensure easy removal of the cake after baking.
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside while you prepare the wet ingredients.
- Wet Ingredients: In a large bowl, whisk the granulated sugar and oil until well combined. Add the eggs one at a time along with the vanilla almond milk, whisking until the mixture is smooth. Stir in the lemon juice and vanilla or almond extract to infuse the batter with citrus and comforting flavors.
- Combine: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender. Gently fold in the shredded zucchini and lemon zest to distribute moisture and bright flavor throughout the batter.
- Bake: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the top appears dry and lightly golden.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely before glazing.
- Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled cake for an extra burst of lemony sweetness.
- Serve: Slice the cake and serve it as a delightful snack or dessert. Enjoy the perfect balance of moist zucchini and zesty lemon in every bite!
Notes
- Be sure to drain and squeeze out excess water from the shredded zucchini to prevent the cake batter from becoming too wet.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing them with 2 tablespoons cornstarch for a lighter texture.
- For a dairy-free option, use almond milk as suggested or another plant-based milk.
- Storage: This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- You can add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warming spice note.
- If you want a thicker glaze, use less lemon juice; for a thinner glaze, add more lemon juice gradually.
