Name: Lemon Zucchini Cake
Prep time: 10 min
Cook time: PT-486933H12M17S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¼ cups granulated sugar; 6 tablespoons extra virgin olive oil (or vegetable/canola oil); 2 eggs, room temperature; ⅓ 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); 1 ⅓ teaspoons baking powder; ½ teaspoon kosher salt; 1 ½ cups shredded zucchini, drained; 2 tablespoons lemon zest; 1 cup powdered sugar; 1–2 tablespoons lemon juice (for glaze)

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This Lemon Zucchini Cake is a light, moist loaf bursting with citrus flavor and the hidden goodness of zucchini. It’s topped with a bright lemon glaze that ties everything together beautifully—perfect for summer baking or whenever I want something a little refreshing and sweet.

Why You’ll Love This Recipe

I love how incredibly soft and tender this cake turns out, thanks to the zucchini and olive oil. It’s a great way to sneak vegetables into dessert without compromising flavor. The lemon zest and juice give it a vibrant, sunny personality, while the glaze adds a tangy sweetness that keeps me coming back for another slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups granulated sugar
6 tablespoons extra virgin olive oil (or vegetable/canola oil)
2 eggs, room temperature
⅓ 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)
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cups shredded zucchini, drained
2 tablespoons lemon zest

For the glaze

1 cup powdered sugar
1–2 tablespoons lemon juice

Directions

I preheat the oven to 350°F and line a loaf pan with parchment paper, spraying it lightly with nonstick spray.
In a bowl, I whisk together the flour, baking powder, and salt.
In a larger bowl, I whisk the sugar and oil until smooth.
Then I add in the eggs and almond milk, whisking to combine.
I stir in the lemon juice and vanilla (or almond) extract.
I gently stir the dry ingredients into the wet mixture until just combined.
I fold in the shredded zucchini and lemon zest.
The batter goes into the prepared pan, and I bake it for 45 to 55 minutes, until a toothpick comes out with moist crumbs and the top looks set.
I let the loaf cool in the pan for about 15 minutes before lifting it out and letting it cool completely on a wire rack.
To make the glaze, I whisk powdered sugar with lemon juice until smooth, then drizzle it over the cooled cake.

Servings and Timing

This recipe makes about 10 servings. Prep time is around 10 minutes, bake time is 45 to 55 minutes, and the total time is just over an hour including cooling.

Variations

I sometimes use all-purpose flour if I’m out of cake flour—works just fine.
Swapping in whole milk instead of almond milk makes it a bit richer.
I like to use almond extract for a deeper, nuttier flavor, but vanilla is great too.
If I want a little more zing, I double the lemon zest in the batter.
I’ve also added a handful of blueberries before baking for an extra fruity twist.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days. If I want a warm slice, I pop it in the microwave for about 10 seconds. This cake also freezes well—I wrap individual slices and thaw them when I need a quick treat.

FAQs

What’s the best way to shred zucchini for this cake?

I use a fine grater for the best texture and always drain it well to avoid excess moisture in the batter.

Can I skip the glaze?

Yes, but I love how the lemon glaze adds a tangy-sweet finish. If I skip it, I might dust the top with a little powdered sugar instead.

Do I need to peel the zucchini?

Nope, I leave the skin on—it’s tender and adds little green flecks to the cake without affecting the texture.

Can I make this in a bundt pan or muffin tin?

Yes, I’ve tried it in both. Just adjust the baking time—about 20–25 minutes for muffins and around 40–50 minutes for a bundt pan.

Can I double the recipe?

Absolutely. I double the ingredients and use two loaf pans or a larger baking dish, adding more time as needed.

Conclusion

This Lemon Zucchini Cake is a go-to recipe for me when I want something fresh, moist, and easy to make. The balance of lemon and zucchini is just right, and it’s one of those bakes that always gets rave reviews. I love how simple it is, yet it tastes like something truly special.

Lemon Zucchini Cake

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Author: Sue
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A light, moist lemon zucchini cake with a refreshing citrus flavor and a tangy lemon glaze. Perfect for summer baking and a delicious way to enjoy zucchini in dessert.

Instructions

Preheat the oven to 350°F and line a loaf pan with parchment paper, spraying it lightly with nonstick spray.
Whisk together the flour, baking powder, and salt in a bowl.
In a larger bowl, whisk the sugar and oil until smooth.
Add the eggs and almond milk, whisking to combine.
Stir in the lemon juice and vanilla (or almond) extract.
Gently stir the dry ingredients into the wet mixture until just combined.
Fold in the shredded zucchini and lemon zest.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick comes out with moist crumbs.
Let the loaf cool in the pan for about 15 minutes before removing and cooling completely on a wire rack.
For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Notes

Use all-purpose flour if cake flour is unavailable.
Whole milk can replace almond milk for a richer texture.
Double the lemon zest for a more intense lemon flavor.
Optional: add blueberries for a fruity twist.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezes well—wrap individual slices for convenience.