This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Love zucchini recipes as much as I do? Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake.
Lemon Zucchini Cake
Every year I meticulously plan my garden with one goal in mind – eating ALL the veggies! I don’t know why, but fruits and veggies from your own garden always taste so much better. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate.
My tomatoes are growing like gangbusters because of the crazy heat wave we had last week. 103-109 every day for a WEEK! It was awful. I kept praying that my air conditioner wasn’t going to break because it was literally running non-stop. It’s about 15 years old and I keep seeing our neighbors replacing theirs and it’s got me worried for sure…
Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! I’ve got several more almost ready and I’m so excited because I live for zucchini recipes during the summer. I can’t let a summer go by with enjoying these Baked Zucchini Fries or indulging in this decadent Chocolate Zucchini Cake that only tastes indulgent. And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good!
This lemon zucchini cake is something special, really, in so many ways. One, it’s made with olive oil. Yes, you can totally sub in canola or vegetable oil but if you have it, try it with olive oil, it’s really fantastic.
Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. No layers, no frosting, no fuss. We could even call this bread if we need to feel better about it 😉 In fact, I’m feeling so good about it, I’m eating a slice right now with a cup of coffee for breakfast. Boom! Bonus that I can eat it with my hands, no fork required.
Three, this cake is denser and moister than most other cakes. I made it just yesterday and between the four of us, there’s maybe one or two slices left from the entire loaf. It’s just irresistible.
Four, I used Vanilla Almondmilk making it dairy free but whole milk can also be used in this recipe.
I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. I also think that lemon and zucchini are incredible together. The glaze is super simple, a combination of powdered sugar and lemon juice. Just mix to your desired consistency and then drizzle all over the top.
The cake is not exceptionally sweet so the glaze is a really nice addition. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor.
This recipe is really so easy and perfect for summer. Reece has already asked when we’re making Lemon Zucchini Cake again… I asked him to go look in the garden for a ripe zucchini 😉
More Zucchini Recipes
- Zucchini Carrot Oatmeal Cookies
- Lemon Zucchini Muffins
- Zucchini Brownies
- Zucchini Spice Cake
- Chocolate Chip Zucchini Banana Bread
- Zucchini Banana Cake
- Carrot Zucchini Apple Bread
- Zucchini Bundt Cake with Orange Glaze
- Chocolate Zucchini Cake
How To Make Lemon Zucchini Cake
Lemon Zucchini Cake
Ingredients
- 1 ¼ cup granulated sugar
- 6 tablespoons extra virgin olive oil or vegetable or canola oil
- 2 eggs room temperature
- â…“ cup vanilla almondmilk or whole milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
- 2 cups cake flour can substitute AP flour following directions here
- 1 â…“ 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
Instructions
- Preheat oven to 350°F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Glaze
- In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
- Drizzle the glaze over the cake.
- Slice and serve.
Catry says
Can you freeze?
Trish - Mom On Timeout says
I haven’t but I don’t see why not 🙂 I think it would freeze just fine.
Cindy says
Am wondering if this will turn out at all if something like Spelt or Almond flour is used? Maybe if I add the cornstarch? Am trying to steer clear of white flour.
Trish - Mom On Timeout says
Another reader just made the Carrot Apple Zucchini Bread (http://www.momontimeout.com/2017/07/carrot-apple-zucchini-bread-recipe/) with almond flour and said it turned out wonderfully so I think it’s definitely worth a try.
Marie T Pracko says
Hi there, Can this be made in a bundt cake pan?
Trish - Mom On Timeout says
I haven’ tried Marie but I think it would work. It is VERY moist though so if you do try it, make to sure to liberally grease your bundt pan.
phyllis bienstock says
do I need to peel the zuchinni first?
thanks
Phyllis
Trish - Mom On Timeout says
No you don’t 🙂
Michelle Torres says
I made these into cupcakes today (it made about 20 total) and they turned out amazing! I baked for about 25 mins. Fantastic!
Trish - Mom On Timeout says
That’s great to know Michelle – thank you!
dianna says
can i use regular milk in place of milk listed ?
Trish - Mom On Timeout says
Yes you sure can Dianna!
Emma says
Hi
Would you be able to convert to U.K. measurements? I’ve tried using cups etc before but never seems to work!
TY
Trish - Mom On Timeout says
I would just google for a conversion calculator Emma – that should do the trick!
Maria says
Ive made this cake but it came out raw.
Have you omitted the baking soda that all zuchinis bread and cake have
Its flavorful but raw
Please reply
Trish - Mom On Timeout says
Nope, I didn’t omit anything 🙂 Might want to check your oven temperature? This cake is very dense and moist but please don’t mistake that for “raw”. I’ve had hundreds if not thousands of rave reviews on Facebook from others who have made the cake. Maybe review the recipe again?
Izabela says
This cake is delicious! I did make one change, omitted the eggs and added an extra tsp of baking powder to make it vegan.
Trish - Mom On Timeout says
Wow! That’s awesome! So glad you enjoyed the recipe 🙂
Sharon Murphy says
My powdered sugar and lemon juice for the glaze clumped up….not able to drizzle. I heated it up for 15 seconds, stirred, and another 15 seconds before it was pourable. Did I miss a step?
Trish - Mom On Timeout says
Did you use 2 tablespoons or 2 teaspoons of lemon juice? Should be tablespoons. You don’t need to microwave it at all. If it is too thick for some reason, just add a little more lemon juice, half a teaspoon at a time.
Sophie says
Hi!
Just wondering if we can leave it on the counter or if I should leave it in the fridge? Thanks 🙂
Trish - Mom On Timeout says
It can be left out but I do prefer the cake cold.
Kevin says
Do you measure the zuccini before or after you squeeze it dry?
Trish - Mom On Timeout says
After Kevin. Thank you!
Janet says
I made this yesterday and I couldn’t stop nibbling at it all day! Delicious! I subbed whole milk for the almond milk as I didn’t have any on hand. Used all-purpose flour, following the directions to use as cake flour. It all turned out great! I’m in the process of figuring out the calories and will post that once I’m finished.
Janet says
Hello again! I calculated the calories to be 3,292 for the entire original recipe. At 10 servings, that’s 329 calories per serving. Worth every calorie!
Marisa says
Hi Trish, Could you use pastry flour?
steven salisbury says
seemed to me something was left out of the recipe. we followed it to the letter, result was bland, and cake like, with little rising. looked nothing like the pictures on the page.
Trish - Mom On Timeout says
I too followed the recipe to the letter and the pictures are obviously what the result was 🙂 Maybe check the ingredients list again?
steve says
Didn’t have much taste and probably could have used some baking soda
Randy says
The original recipe did not show how much baking powder to use. I used a told. Mine raised nicely and was very good. I could have left it in the oven for the full 55 min and it would have been perfict.
Randy says
Sorry table spoon. Not toad