If you’re on the hunt for a dessert that’s incredibly moist, beautifully bright, and packed with subtle fresh flavors, this Lemon Zucchini Cake Recipe is going to win your heart! Imagine the magical marriage of sunny lemon zest and juice with tender shredded zucchini, creating a cake that’s both light and satisfyingly rich. It’s the kind of treat that sneaks in a bit of veggie goodness while boasting a delightful citrus zing, perfect for sharing with friends or savoring on a cozy afternoon. Once you try this Lemon Zucchini Cake Recipe, it might just become your go-to for any occasion needing a splash of sunshine.
Ingredients You’ll Need
Getting started is simple, and the beauty of this Lemon Zucchini Cake Recipe lies in its straightforward ingredients. Each one plays an important role: from the oil that keeps the cake tender, to the fresh lemon providing that joyful burst of flavor, and the zucchini adding moisture and a subtle earthiness. Here’s what you’ll reach for:
- Granulated sugar (1 ¼ cups): Sweetens the cake while balancing the tang of lemon.
- Extra virgin olive oil (6 tablespoons): Adds moistness and a gentle richness; can substitute with vegetable or canola oil.
- Large eggs (2, room temperature): Provide structure and lift to your batter.
- Vanilla almond milk (â…“ cup): Brings subtle nuttiness and moisture; regular milk works great too.
- Lemon juice (2 tablespoons): Injects the bright citrus flavor that makes this cake sing.
- Vanilla or almond extract (1 teaspoon): Enhances the overall aroma and depth.
- Cake flour (2 cups): Ensures a tender crumb; you may substitute with all-purpose flour using a cake flour adjustment.
- Baking powder (1 â…“ teaspoons): Leavens the cake for a light rise.
- Kosher salt (½ teaspoon): Balances the sweetness and boosts flavor.
- Shredded zucchini (1 ½ cups, drained and squeezed dry): Gives the cake moisture without sogginess and a slight veggie twist.
- Lemon zest (2 tablespoons): Adds an aromatic citrus punch layered with the juice.
- Powdered sugar (1 cup): Used for a smooth, tangy glaze finishing touch.
- Lemon juice (1–2 tablespoons for glaze): Creates a luscious lemony glaze that drapes perfectly over the cake.
How to Make Lemon Zucchini Cake Recipe
Step 1: Prep Oven & Pan
The foundation for a perfect bake starts with preheating your oven to 350°F (175°C). Grease your 9×5 inch loaf pan generously with baking spray and then line it with parchment paper. This ensures the cake doesn’t stick and lifts out beautifully once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk your cake flour, baking powder, and kosher salt together. This step ensures that your leavening is evenly distributed and your salt won’t clump, which helps your cake rise evenly and taste balanced.
Step 3: Combine Wet Ingredients
Grab a large bowl and whisk together the granulated sugar with the olive oil until they’re well blended. Add the eggs and almond milk, continuing to whisk until the mix is smooth and a bit glossy. Stir in the lemon juice and your vanilla or almond extract to infuse that bright and comforting aroma into the batter.
Step 4: Bring It All Together
Carefully add the dry ingredients to the wet mixture, stirring just until everything comes together—try not to overmix to keep the cake tender. Then, gently fold in the shredded zucchini and fresh lemon zest. This is what makes your Lemon Zucchini Cake Recipe uniquely moist and bursting with fresh citrus notes.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top with a spatula for an even bake. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out with moist crumbs and the top is dry and lightly golden. This is when the cake is perfectly cooked but still luscious inside.
Step 6: Cool & Glaze
Allow the cake to cool in the pan for 15 minutes, then use the parchment paper to lift it onto a wire rack so it can cool completely. In the meantime, whisk powdered sugar with lemon juice to create a glossy, tangy glaze. Drizzle this over the cooled cake, letting it drip down the sides for a gorgeous finishing touch.
How to Serve Lemon Zucchini Cake Recipe
Garnishes
Bring the cake to life with fresh lemon slices or a sprinkle of additional lemon zest for an eye-catching accent. A few finely chopped mint leaves or a light dusting of powdered sugar can add a lovely contrast and subtle fragrance that guests will adore.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its citrusy brightness. For a cozy brunch, serve alongside fresh berries or a hot cup of tea to complement the cake’s soothing flavors.
Creative Ways to Present
Cut the cake into small squares or thicker slices and arrange on a vintage serving tray for a charming rustic feel. For gatherings, consider serving as mini loaf cakes or even layering slices with lemon curd and cream for a stunning trifle inspired by the Lemon Zucchini Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Zucchini Cake Recipe fresh by storing leftovers in an airtight container at room temperature for up to two days. After that, refrigeration helps maintain moisture, keeping it delicious for up to a week.
Freezing
You can freeze slices wrapped tightly in plastic wrap and then foil, preserving the cake’s flavor and texture for up to three months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm your frozen or refrigerated cake slices gently in a microwave for about 10–15 seconds or in a low oven (300°F) for 5–10 minutes. This simple step revives the cake’s moistness and brings back that fresh lemon aroma beautifully.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Absolutely! If you don’t have cake flour on hand, use all-purpose flour but remove 2 tablespoons per cup and replace with cornstarch to mimic cake flour’s softness. This keeps the texture light and tender.
Is it necessary to squeeze the zucchini dry?
Yes, squeezing the shredded zucchini removes excess moisture that could make the cake soggy. A dry but tender zucchini ensures the cake maintains its wonderful crumb without being too wet.
Can I substitute almond milk with another milk option?
Definitely. Almond milk adds a nice subtle nuttiness, but whole milk, soy milk, or even oat milk will work well and keep the cake delicious and moist.
What is the best way to zest lemons?
A microplane grater is perfect for zesting lemons finely and evenly, capturing the vibrant oils that brighten the cake without the bitterness of the white pith.
Can this recipe be made vegan?
With some tweaks, yes! Replace eggs with flaxseed eggs or applesauce, use a plant-based milk, and substitute the glaze with a simple dusting of powdered sugar. Keep in mind texture and taste might be slightly different but still delightful.
Final Thoughts
This Lemon Zucchini Cake Recipe is one of those rare finds that truly feels like a little gift in every bite. Moist, bright, and wholesome, it’s perfect for any time you want to impress without fuss. I can’t recommend enough to give it a try — you may just find yourself coming back to this recipe again and again, spreading sunshine at your table one slice at a time.
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 flavorful Lemon Zucchini Cake combines the subtle sweetness of zucchini with bright lemon zest and juice for a delightful treat. Made with simple ingredients and topped with a tangy lemon glaze, this cake is perfect for a refreshing dessert or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 â…“ teaspoons baking powder
- ½ teaspoon kosher salt
Wet 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
Additional Ingredients
- 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this bowl aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until well combined. Add the eggs one at a time and continue whisking until the mixture is smooth. Pour in the vanilla almond milk, lemon juice, and vanilla or almond extract, stirring until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing which can make the cake dense.
- Add Zucchini and Lemon Zest: Fold in the shredded and drained zucchini along with the fresh lemon zest. This adds moisture and a fresh flavor to the batter.
- Pour Batter and Bake: Pour the prepared batter into the lined loaf pan. Bake in the preheated oven for 45 to 55 minutes, checking doneness by inserting a toothpick into the center. It should come out with moist crumbs but no raw batter. The top should appear dry and lightly golden.
- Cool the Cake: Allow the cake to 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 Lemon Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth and pourable. Adjust consistency by adding more lemon juice if necessary.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake to add a tangy sweetness that complements the zucchini and lemon flavors.
- Serve: Slice the cake into 10 servings and enjoy this moist and refreshing treat.
Notes
- Make sure to drain and thoroughly squeeze the shredded zucchini to prevent the cake from becoming too soggy.
- You can substitute cake flour with all-purpose flour using a cake flour substitution method (remove 2 tablespoons per cup of all-purpose flour and replace with cornstarch).
- Allow the cake to cool completely before applying the glaze to prevent it from melting and sliding off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The cake can be frozen wrapped tightly for up to 2 months. Thaw overnight in the fridge before glazing.
