If you’re looking for a delightful way to celebrate the freshness of summer, this Lemon Zucchini Cake Recipe is an absolute must-try. It combines the subtle sweetness and moisture of shredded zucchini with the bright zing of fresh lemon, creating a truly unforgettable cake that feels both light and indulgent. Whether you’re serving it for breakfast, a snack, or dessert, this cake offers a perfect balance of freshness and comfort in every bite. I’m so excited to share this recipe with you—it’s become a favorite around my kitchen and I bet it will soon be in yours too!
Ingredients You’ll Need
This Lemon Zucchini Cake Recipe uses simple, wholesome ingredients that work together beautifully to create a tender, flavorful cake. Each element plays an important role, from the oil keeping it moist and rich to the lemon zest and juice providing that unmistakable citrus pop.
- Granulated sugar: Sweetens the cake perfectly without overpowering the delicate flavors.
- Extra virgin olive oil: Adds moisture and a subtle fruity note; vegetable or canola oil works too.
- Large eggs: Bind the cake while giving structure and richness.
- Vanilla almond milk: Keeps things dairy-light yet creamy; whole milk is a great substitute.
- Lemon juice: Brings vibrant citrus brightness and tenderizes the crumb.
- Vanilla or almond extract: Deepens the flavor profile with a warm, nutty aroma.
- Cake flour: Creates a tender, delicate crumb; all-purpose flour mixed with cornstarch works too.
- Baking powder: Ensures a light and airy rise.
- Kosher salt: Balances sweetness and enhances all the flavors.
- Shredded zucchini: Adds wonderful moisture and subtle earthy depth after being well drained.
- Lemon zest: Delivers concentrated citrus flavor with a fresh aroma.
- Powdered sugar: Used for the tangy lemon glaze finishing touch.
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 thoroughly with baking spray and then line it with parchment paper for easy removal later. This simple prep sets you up for flawless baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until evenly combined. Setting this aside keeps the structure light and well-distributed, which will give you that perfect rise and crumb texture.
Step 3: Combine Wet Ingredients
In a large bowl, whisk granulated sugar together with the oil until smooth and slightly glossy. Then add the eggs and almond milk, mixing continuously until the batter is silky. Finish this step by stirring in the lemon juice and your choice of vanilla or almond extract for that extra fragrant zip.
Step 4: Bring Wet and Dry Together
Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can toughen the cake, so take it slow. Next, softly fold in your well-drained shredded zucchini along with the lemon zest—these fresh ingredients add moisture and incredible flavor complexity.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging but no wet batter. The top should appear dry and shimmer with a light golden hue—just like a homemade sunshine baked treat.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes before gently lifting it out on the parchment paper. Then transfer to a wire rack until completely cool. Meanwhile, whisk together powdered sugar and 1 to 2 tablespoons of lemon juice until smooth to create a glossy glaze. Drizzle generously over the cooled cake for that irresistible tangy finish.
How to Serve Lemon Zucchini Cake Recipe
Garnishes
For an extra special touch, dust the cake with a light sprinkle of powdered sugar or scatter a few thin lemon slices or candied lemon peel on top. Fresh mint leaves can add an appealing pop of green and a mild herbal contrast to the zesty lemon flavor.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. If enjoying it for brunch, a side of fresh berries or a cup of your favorite hot tea or coffee makes for a delightful, balanced pairing.
Creative Ways to Present
Slice the cake into thick slabs and serve it with a drizzle of honey or a thin layer of lemon curd for a more indulgent experience. Alternatively, cut into smaller bite-size pieces and serve on a platter as a light party treat—perfect for impressing guests with something both cozy and fresh.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Lemon Zucchini Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Keeping it sealed preserves the moisture and fresh lemon flavor beautifully.
Freezing
You can freeze the cake whole or in slices. Wrap well in plastic wrap and then foil to protect against freezer burn. Frozen, it keeps fresh for up to two months. Remember to thaw it overnight in the fridge before enjoying it to maintain that tender texture.
Reheating
Warm slices gently in a microwave for about 15 seconds or pop them in a low-temperature oven (about 300°F) for 5 to 10 minutes. This helps revive the soft crumb and intensifies the delicious lemon aroma just before serving.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes! To mimic the lighter texture of cake flour, measure your all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch for every cup of flour used. This adjustment keeps your Lemon Zucchini Cake Recipe tender and fluffy.
Do I have to drain the zucchini?
Absolutely—removing excess moisture ensures the cake isn’t soggy and bakes evenly. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible from the shredded zucchini before folding it into the batter.
What if I don’t have almond milk?
Feel free to substitute with any milk you prefer—whole milk, skim milk, or even a dairy-free alternative like oat milk will work well and keep the cake moist and flavorful.
Is this cake gluten free?
The classic version uses wheat flour, so it’s not gluten free. However, you can experiment with a gluten-free baking blend that substitutes one-to-one for cake flour, just be sure to check for baking powder compatibility for the best texture.
Can I make this into muffins instead of a loaf?
Definitely! Just divide the batter into a muffin tin lined with paper cups and bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean. It’s a fantastic way to enjoy this Lemon Zucchini Cake Recipe in single-serve portions.
Final Thoughts
There’s something so joyful about making and sharing this Lemon Zucchini Cake Recipe that feels both comforting and refreshingly light. Its bright citrus notes and tender crumb make every bite a little celebration, perfect for any time you want to bring a homemade sparkle to your table. I can’t wait for you to try this recipe and find out why it’s become such a cherished favorite in my kitchen—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 delightful Lemon Zucchini Cake is a moist and tender loaf infused with fresh lemon zest and juice, perfectly complemented by the subtle earthiness of shredded zucchini. Baked to golden perfection and topped with a tangy lemon glaze, it’s an ideal treat for breakfast, brunch, or dessert that balances sweetness with a refreshing citrus twist.
Ingredients
Cake Ingredients
- 1 ¼ cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- â…“ 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 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
Glaze Ingredients
- 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 later.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside; it will be combined with the wet ingredients shortly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until well combined. Add the two eggs and vanilla almond milk, whisking until you achieve a smooth mixture. Stir in the lemon juice and vanilla (or almond) extract, which provide the cake’s bright citrus flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing to keep the cake tender. Then, fold in the shredded and well-drained zucchini along with the fresh lemon zest to add moisture and a subtle vegetable sweetness.
- Bake the Cake: Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. The cake’s top should be dry and lightly golden brown.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth and pourable. Drizzle this tangy glaze evenly over the cooled loaf, allowing it to set.
- Serve: Slice the cake and enjoy this moist, zesty treat perfect for any time of day.
Notes
- Ensure the zucchini is well drained and squeezed dry to prevent excess moisture in the cake batter, which can affect texture.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch to maintain tenderness.
- Use fresh lemon juice and zest for the best citrus flavor.
- For a dairy-free version, use almond milk or any plant-based milk as indicated.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
