Lemon Zucchini Cake Recipe
If you’re ready to fall head over heels for a cake that perfectly captures the brightness of summer, this Lemon Zucchini Cake is an absolute must-bake. Imagine ultra-moist, tender crumb—thanks to luscious zucchini—with the sparkling citrus tang of fresh lemon running through both the cake and its sweet-tart glaze. It’s the sort of bake you whip up for a rainy Sunday or bring to a sunny backyard picnic, and it never fails to earn raves. Whether you’re a die-hard lemon dessert lover or just looking for a clever way to enjoy garden-fresh zucchini, this Lemon Zucchini Cake deserves a proud spot in your dessert rotation!
Ingredients You’ll Need
One of the best things about this cake is how it turns a basket of humble ingredients into something special. Each element—from bright citrus to cozy cinnamon—adds a layer of flavor, moisture, or soft crumb, making each bite irresistible.
- Grated Zucchini: All that zucchini brings unbeatable moisture and a beautiful, subtle green fleck to every slice—be sure to squeeze out the extra liquid for just-right texture!
- All-Purpose Flour: The foundation of our cake, giving it the ideal structure so it bakes up light but holds together.
- Baking Powder & Baking Soda: Both leaveners work as a team for a fluffy and tender crumb every time.
- Salt: Just a touch enhances the flavors and balances out sweetness.
- Ground Cinnamon: Adds the faintest warm hug of spice, which blends beautifully with lemon and zucchini.
- Unsalted Butter: For richness and a soft, luxurious feel.
- Granulated Sugar: Sweetens the deal and gives the cake its classic, gentle crumb.
- Eggs: They hold everything together and provide a little lift as they bake.
- Greek Yogurt or Sour Cream: Whichever you have, this secret ingredient amps up the moisture and makes crumb extra tender.
- Lemon Zest: Pure citrus oil in every speck; don’t skip this step for maximum lemon flavor!
- Lemon Juice: Gives the cake its zippy, unmistakable lemon tang—plus it brightens the glaze!
- Vanilla Extract: Adds depth and rounds out all the fresh flavors.
- Powdered Sugar (for the glaze): Helps make a gorgeous, glossy drizzle that soaks into the top of the cake.
How to Make Lemon Zucchini Cake
Step 1: Prepare Your Pan and Oven
Start by getting your oven to 350°F (175°C), so it’s ready when you are. Grease and flour an 8×8-inch baking dish (or line it with parchment paper if you like quick cleanup). This ensures our Lemon Zucchini Cake pops out in perfect squares later.
Step 2: Squeeze and Measure the Zucchini
Grate your zucchini—one medium squash should do it—then place it in a clean kitchen towel and give it a solid squeeze to remove that extra moisture. This step keeps your cake extra tender, never soggy!
Step 3: Blend the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Mixing all the dry ingredients before they meet the wet ones gives you a perfectly even crumb throughout the cake.
Step 4: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar. You’ll know it’s ready when it turns pale and fluffy—this aerates the batter, making your Lemon Zucchini Cake delightfully light.
Step 5: Add Eggs and Flavors
Add eggs one at a time, beating well after each addition. Then, stir in Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. This powerhouse combo brings moisture, tang, and tons of flavor depth.
Step 6: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, mixing just until combined—don’t overmix, or the cake won’t be as tender! At the end, gently fold in the grated zucchini so every bite is perfectly speckled.
Step 7: Bake to Golden Perfection
Spread the batter evenly into your prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly right about now!
Step 8: Cool and Glaze
Let the cake cool completely in the pan—this keeps the glaze from sinking in too quickly. Whisk together powdered sugar and lemon juice into a pourable glaze, then drizzle over the cooled cake for that classic Lemon Zucchini Cake finish. Top with a sprinkle of lemon zest if you’re feeling fancy!
How to Serve Lemon Zucchini Cake
Garnishes
Give your Lemon Zucchini Cake a sparkle by topping it with extra lemon zest, a light dusting of powdered sugar, or a handful of fresh summer berries. Each garnish adds its own pop of color and flavor that invites you to dig in!
Side Dishes
Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an easy dessert upgrade. Fresh fruit salad or a cup of berry tea also makes a lovely, refreshing side without overwhelming the cake’s bright lemon notes.
Creative Ways to Present
For a special touch, cut the cake into petite rectangles and serve on a platter with edible flowers or thin twists of lemon peel. You can even layer slices with whipped mascarpone for a stunning mini-trifle—the possibilities for showing off your Lemon Zucchini Cake are endless!
Make Ahead and Storage
Storing Leftovers
Thanks to zucchini and yogurt (or sour cream), this cake stays moist for days! Just cover with plastic wrap or store in an airtight container at room temperature for up to 2 days, or pop it in the fridge for even longer freshness.
Freezing
For longer storage, wrap individual slices or the whole, unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw at room temperature and glaze just before serving for the freshest flavor.
Reheating
If you want to warm a slice, a quick 10–15 second turn in the microwave brings the cake’s softness right back. Just be sure to add the glaze afterward if you’re reheating from frozen.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works beautifully in this recipe and will add a slightly warmer hue without changing the texture or flavor much. Grate it just as you would the zucchini for a seamless swap.
Do I need to peel the zucchini first?
No need! The peel is tender and blends right in, providing those attractive green flecks and a boost of color—even picky eaters won’t notice it’s there.
Can I make Lemon Zucchini Cake gluten-free?
Yes. Substitute your favorite gluten-free all-purpose flour blend in a one-to-one ratio. Just keep an eye on texture, as some blends absorb more liquid—don’t skip squeezing the zucchini.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top will also look set and just barely golden.
Can I double the recipe for a crowd?
Definitely! Double every ingredient and bake in a 9×13-inch pan. Just note it may need a few extra minutes in the oven; check doneness as you would for the smaller version.
Final Thoughts
If you’re searching for a dessert that’s as sunny and cheerful as a summer day, this Lemon Zucchini Cake is the answer. It’s joyfully unfussy, ridiculously moist, and bursting with bright citrus in every bite. I hope you’ll give it a try—you (and everyone you share it with) are in for a real treat!
Print
Lemon Zucchini Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Cake is a delightful summer dessert that combines the freshness of zucchini with the tangy brightness of lemon. Moist and flavorful, it’s perfect for any occasion.
Ingredients
Zucchini Cake:
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- zest of 1/2 lemon (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper.
- Prepare the zucchini: Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Add eggs one at a time, beating well after each. Stir in Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Glaze: Let the cake cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and top with lemon zest if desired.
Notes
- This cake stays moist for days and can be stored covered at room temperature or refrigerated.
- You can double the recipe and bake it in a 9×13-inch pan for a crowd.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 23g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
