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Mom On Timeout

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Favorites / Lemon Zucchini Cake

Lemon Zucchini Cake

June 27, 2017

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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.

This recipe is sponsored by Almond Breeze.

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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! // Mom On Timeout

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…

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! // Mom On Timeout

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.

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! // Mom On Timeout

Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. HALLELUJAH! The vanilla almondmilk adds a lovely vanilla flavor that complements the cake but you can use the original flavor if you have that one on hand.

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 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! // Mom On Timeout

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 😉

How To Make Lemon Zucchini Cake

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5 from 6 votes

Lemon Zucchini Cake

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!
Course Dessert
Cuisine American
Keyword cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 331kcal
Author Trish - Mom On Timeout

Ingredients

  • 1 1/4 cup granulated sugar
  • 6 tbsp extra virgin olive oil
  • 2 eggs room temperature
  • 1/3 cup vanilla almondmilk
  • 2 tbsp lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour can substitute AP flour following directions here
  • 1 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cup shredded zucchini drained and squeezed dry
  • 2 tbsp lemon zest

Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  • Preheat oven to 350F.
  • 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.

Notes

Don't have cake flour on hand? No problem! Find out how to substitute all purpose flour for cake flour here.

Nutrition

Calories: 331kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 144mg | Potassium: 192mg | Fiber: 1g | Sugar: 37g | Vitamin A: 120IU | Vitamin C: 9.7mg | Calcium: 53mg | Iron: 0.6mg



lemon-zucchini-cake-recipe-collage

Love lemon as much as I do? Try out these great recipes!

Lemon Whippersnaps

Skinny Lemon Muffins

Lemon Drop Bars

Skinny Lemon Raspberry Cheesecake Trifle

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For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!

Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

By Trish - Mom On Timeout June 27, 2017 Cake, Dessert, Favorites, Recipes

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Comments

  1. Holly says

    July 28, 2020 at 1:09 PM

    I made this today and it is lovely! I love the combination of lemon and almond and the color of the cake with flecks of zucchini in it is really pleasing. A great way to use up the zucchini from my garden!!
    I should have left it in the oven a little longer… but now I know for next time…

    Reply
  2. jana says

    May 19, 2020 at 7:58 PM

    We made this today and it turned out great. Very moist and not too sweet.

    Reply
    • Trish - Mom On Timeout says

      May 21, 2020 at 8:54 AM

      Thanks Jana!

      Reply
  3. Natalie Santelli says

    August 20, 2019 at 10:47 AM

    Have you tried this with almond flour instead? Any luck?

    Reply
    • Trish - Mom On Timeout says

      August 22, 2019 at 4:52 PM

      I sure haven’t but would love to know how it works out if you give it a try!

      Reply
  4. Denise says

    July 8, 2019 at 5:17 AM

    I never buy almond milk, can I substitute 1% milk instead?

    Reply
    • Trish - Mom On Timeout says

      July 11, 2019 at 8:30 AM

      You betcha! Any milk will work!

      Reply
  5. Amanda says

    November 3, 2018 at 8:40 AM

    I have made this several times and we love it every time! I don’t have any eggs this time. Do you think applesauce would be a good replacement or would you suggest another egg alternative (chia seeds, etc)? I could make it vegan if I leave out the eggs, too!

    Reply
    • Trish - Mom On Timeout says

      November 14, 2018 at 9:01 AM

      Hmm, I’m not super familiar with egg alternatives but I have heard that applesauce works great so I would start there for sure.

      Reply
  6. Louise says

    November 2, 2018 at 11:13 AM

    The print button would not work. Had to cut and paste.

    Reply
    • Trish - Mom On Timeout says

      November 14, 2018 at 9:02 AM

      Sorry about that Louise! It should be working now!

      Reply
  7. Sheila says

    September 16, 2018 at 4:25 PM

    Made this earlier today. Followed recipe exactly. Delicious! Love the lemon flavor. Thanks for the easy fix for converting all purpose flour to a cake flour equivalent. Made our condo smell wonderful. Taking to work tomorrow!

    Reply
    • Trish - Mom On Timeout says

      September 19, 2018 at 8:57 AM

      That’s awesome Sheila! Thank you so much!

      Reply
  8. Midwesterner says

    September 12, 2018 at 8:28 PM

    Deliciously lemon-y. And even with the olive oil, not at all heavy. Skim milk plus 1/4 tsp. almond extract stood in for the almond milk, plus the recipe’s tsp of vanilla,. All added nice subtle flavors but let the lemon win. I baked mine in a Bundt ™ loaf pan with design, sprayed with flour-included baking spray and it tipped right out, even without parchment paper. Mine needed to bake 65 minutes. Allow yourself 20 – 30 minutes for ingredients prep (zest & juice lemon, peel, shred and squeeze zucchini) before you start the oven. Cake comes together quickly after all the ingredients prep is done.

    Reply
    • Trish - Mom On Timeout says

      September 14, 2018 at 8:30 AM

      Thank you so much for such a thoughtful review – very appreciated! Have a great weekend!

      Reply
  9. Steffi says

    September 2, 2018 at 12:21 PM

    I read, I made, we ATE! Perfect! I did not make the glaze, and I used Canola instead of olive oil. Will DEF make again. Thank You!

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:31 PM

      YES! Thanks so much Steffi!

      Reply
    • jennifer says

      June 8, 2019 at 9:43 PM

      I made .Cake flour advice useful .We consumed cake while still warm with glaze .Lovely light texture . Might try making with choko that someone gave me
      instead of the zuchini. Yummy cake

      Reply
  10. Myra says

    September 2, 2018 at 11:46 AM

    Do you measure the zucchini before or after you squeeze it dry?

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:31 PM

      After Myra – enjoy!

      Reply
  11. Andreah says

    August 30, 2018 at 3:31 PM

    Could you add poppy seeds to this recipe? I love lemon poppy seed anything! Hubby almost has lemon poppy seed pancakes perfected!

    Reply
    • Trish - Mom On Timeout says

      August 31, 2018 at 9:53 AM

      Absolutely! That would be delicious!

      Reply
  12. Nino says

    August 26, 2018 at 5:56 PM

    I tried your recipe today, and it was honestly to die for! The consistency was so moist and satisfying. And the flavor too!! Loved everything about it. Thanks for a great post. I love to bake, and this recipe is definitely getting saved 😉

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:44 PM

      Thank you SO much! My birthday is this week and I’m making it for myself 🙂

      Reply
  13. Virginia Stutesman says

    August 23, 2018 at 10:41 AM

    I was anxious to try this but only had sprouted spelt flour, and used the two Tablespoons of corn starch replacement of minus two Tablespoons flour. I also substituted Xylitol for the sugar and also made powdered xylitol in my VitaMix. I let it cool thoroughly,and cut a slice before I glazed it. It was quite dry, so I cut it in slices, and glazed each piece with the lemon glaze. I popped them into the freezer and I tasted a piece while still frozen. Voila! It is a welcome cool snack on a hot day! Better than a warm cake!

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:50 PM

      I’m glad you were able to make it work for you Virginia!

      Reply
  14. Patty says

    August 8, 2018 at 7:51 AM

    If using unsweetened Almond milk, do I need to increase the granulated sugar?

    Reply
    • Trish - Mom On Timeout says

      August 8, 2018 at 4:19 PM

      No, you sure don’t Patty!

      Reply
  15. Deborah Willlem says

    August 6, 2018 at 5:47 AM

    Can you use 2 per cent milk in place of the almond?

    Reply
    • Trish - Mom On Timeout says

      August 8, 2018 at 4:24 PM

      Yes you sure can Deborah!

      Reply
  16. Carol says

    July 18, 2018 at 10:59 AM

    Can I substitute unsweetened vanilla almond milk?

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:50 AM

      Yes, of course!

      Reply
  17. Kelli says

    July 16, 2018 at 8:28 AM

    Is that wax paper you put under the batter in the loaf pan?

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:56 AM

      That was parchment paper Kelli – I use it all the time for baking!

      Reply
  18. selina says

    July 14, 2018 at 1:52 PM

    have you ever added blueberries to this? I was thinking of trying that out

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:57 AM

      No I haven’t but now I want to lol! That would be seriously amazing!

      Reply
  19. Kimberley says

    July 14, 2018 at 1:05 PM

    Is cake flour the same as self rising flour?

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 8:42 AM

      No it isn’t Kimberly.

      Reply
  20. TikiMom says

    July 14, 2018 at 11:01 AM

    Did you use sweetened or unsweetened almond milk? I’m going to try making this low carb with almond/coconut flour and bochasweet. I don’t eat sugar. TY!

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:59 AM

      Either will work in this recipe – enjoy!

      Reply
  21. Carol says

    July 14, 2018 at 9:13 AM

    Can I use unsweetened vanilla almond milk?

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:58 AM

      Yes you can Carol – enjoy!

      Reply
  22. Carol says

    July 13, 2018 at 2:08 PM

    Unsweetened Vanilla Almond milk, not “light”

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 8:43 AM

      Yes you can Carol!

      Reply
  23. Carol says

    July 13, 2018 at 2:06 PM

    Can I use the light vanilla almond milk?

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 8:43 AM

      Yes you can Carol!

      Reply
  24. Marie says

    July 6, 2018 at 8:31 PM

    Can I use regular 2% milk instead of vanilla almond milk?

    Reply
    • Trish - Mom On Timeout says

      July 7, 2018 at 4:27 AM

      Yes Marie, you sure can!

      Reply
      • Amy says

        July 18, 2018 at 5:01 PM

        I’ve never used parchment paper for cakes/bread before…I worry about it bunching weird in the corners and doing something funny. Is it ok to grease and flour the pan instead?

        Reply
        • Trish - Mom On Timeout says

          July 27, 2018 at 7:50 AM

          Yes! Whatever you are comfortable with!

          Reply
  25. Kim says

    July 6, 2018 at 2:24 PM

    Have you tried almond flour instead of cake flour? If so, is it an equal substitution?

    How about stevia instead of sugar? I have someone who is diabetuc and has celiac disease.
    Thanks
    Kim

    Reply
    • Trish - Mom On Timeout says

      July 7, 2018 at 4:28 AM

      I haven’t tried either substitution Kim but I’d love to know how it turns out if you do!

      Reply
  26. Cassandra Lamar says

    July 5, 2018 at 7:19 PM

    Wonder if we could make it keto friendly …. can I sub almond flour for the cake flour and use xylitol sugar. I know I can make my appropriate glaze…

    Reply
    • Trish - Mom On Timeout says

      July 7, 2018 at 4:32 AM

      I think it would be worth a shot Cassandra. I haven’t tried it that way myself but would love to know if it works!

      Reply
  27. Kelly Worrell says

    July 5, 2018 at 6:29 PM

    This is one of my favorite recipes. I always have plenty of seasonal zucchini. I make it a lot!❤

    Reply
    • Trish - Mom On Timeout says

      July 7, 2018 at 4:33 AM

      Thank you so much Kelly!

      Reply
  28. Jolene says

    July 5, 2018 at 10:37 AM

    Must I use almond milk? Not a fan of it.

    Reply
    • Trish - Mom On Timeout says

      July 7, 2018 at 4:35 AM

      You can absolutely use regular milk Jolene. Enjoy!

      Reply
  29. Don Stolfi says

    February 26, 2018 at 6:32 AM

    What size loaf pan did you use? Thanks!

    Reply
    • Trish - Mom On Timeout says

      February 27, 2018 at 8:20 AM

      That pan was 8.5″ x 4.5″ but anything close to that will work. Thanks!

      Reply
  30. Thanya De Paz says

    February 24, 2018 at 9:33 PM

    Has anyone tried this using Gluten Free AP Flour?

    Reply
    • Trish - Mom On Timeout says

      February 27, 2018 at 8:43 AM

      I personally haven’t but I’m pretty sure it will work 🙂

      Reply
  31. Susan S. says

    February 18, 2018 at 6:27 PM

    I made this today and it was quite tasty. I substituted apple sauce for the eggs and coconut sugar for the sugar. My husband wants me to make this again tomorrow!!!

    Reply
  32. Sara says

    January 18, 2018 at 9:22 AM

    I will be trying this for my boyfriend’s birthday. DO you think I could use a round cake tin instead of the loaf pan? Thank you 🙂

    Reply
  33. Danae says

    January 8, 2018 at 4:01 PM

    I look it

    Reply
  34. CeeCee says

    November 19, 2017 at 3:08 PM

    Hello,

    Can you sub Veg oil instead of the virgin olive oil?

    Reply
    • Trish - Mom On Timeout says

      November 20, 2017 at 6:30 AM

      Yes you can CeeCee.

      Reply
  35. Jaylene says

    September 30, 2017 at 6:45 PM

    I can’t wait to try this tomorrow for my father in law!!! Would I be able to double the recipe and use a normal cake pan? 9×11? My bread pans are in storage…

    Reply
    • Jaylene says

      September 30, 2017 at 6:49 PM

      Or I have a cupcake pan. Would this recipe work in those just adjust cook time? What do you think?

      Reply
  36. CherylD says

    September 30, 2017 at 3:03 PM

    After reading all the comments I decided to make this recipe gluten free. I used regular milk and added an extra 1/2 cup of all purpose gluten free flour. I made a dozen muffins instead of the loaf baked them for 20 minutes and they are perfect. Moist, but not wet like the picture. I agree zucchini and lemon do go together!

    Reply
    • Jaylene says

      September 30, 2017 at 7:03 PM

      Oh my goodness you just answered my question! Thanks for trying this today and posting! I should have read the comments before posting my question:)

      Reply
  37. Jenn says

    September 3, 2017 at 1:24 PM

    I don’t have Parchment paper. What do you suggest? Cooking spray ?

    Reply
  38. Jen C says

    August 15, 2017 at 8:08 AM

    Hi, I made this yesterday and followed the directions to a T. It is super yummy! I have a ton of zucchini to use so I was going to try to make another loaf today but substitute the lemon for orange. Any recommendations on how much to use or if this is a bad idea? I know lemon is much more potent than orange so I was thinking I would need to add more orange flavoring to it. Maybe put in some orange juice and a little orange extract?

    Reply
  39. Chris says

    August 13, 2017 at 12:20 PM

    I’ve used my Moms Recipe for Zucchini for years and have nothing but good comments on it. This was very dissapointing. So very very dry. Not making this again. I followed your recipe. Sorry, I and others don’t care for it. Way too dry. I’m glad others are enjoying it. To each their own. God Bless

    Reply
  40. Dianne Rhoades says

    August 13, 2017 at 8:59 AM

    Lemon Zucchini cake
    You state add lemons in the directions, but there is none in the ingredients.
    I added 2, but don’t know if that was correct.

    Reply
    • Trish - Mom On Timeout says

      August 13, 2017 at 3:04 PM

      Both the lemon juice and lemon zest are listed in the ingredients Dianne…

      Reply
  41. Deborah J Fugate says

    August 13, 2017 at 8:30 AM

    This recipe is AMAZING!! Didn’t change a thing, except using 4 mini bread pans. Friends and family loved it, which is why I’ve made 3 batches in 2 weeks!!!! The real secret is not overcooking…moist crumbs on the toothpick and they’re ready!!! 🙂

    Reply
    • Trish - Mom On Timeout says

      August 13, 2017 at 3:07 PM

      So glad you loved it Deborah! Love the idea of using the mini bread pans for friends and family – thank you!

      Reply
  42. Glenda says

    August 12, 2017 at 2:53 PM

    Wow!!! I just made it and it’s outstanding! I have zucchini coming out of my ears right now, so It was baking day and I wanted to try some new recipes. Yours is a definite keeper! Thanks for the recipe. ?

    Reply
    • Trish - Mom On Timeout says

      August 13, 2017 at 3:07 PM

      I have the same “problem” as you Glenda – lol! Love trying new recipes as well and I’m so glad you enjoyed this one. Thank you!

      Reply
  43. Sandi Paul says

    August 12, 2017 at 11:55 AM

    Could the cake be frozen, then glazed when thawed? Seems like some moist cakes don’t freeze well. Than you

    Reply
    • Trish - Mom On Timeout says

      August 13, 2017 at 3:12 PM

      I haven’t tried freezing this cake Sandi but honestly, I think it would freeze fine. I haven’t had that problem with moist cakes in the past.

      Reply
  44. Christine Bridges says

    August 12, 2017 at 11:39 AM

    Do you have to get absolutely all the juices drained from the Zucchini? I have it down to a light dampness. Can you tell me a easy way to squeeze dry the Zucchini?

    Reply
  45. Christine Bridges says

    August 12, 2017 at 11:35 AM

    How can I dry, get all of the juices out of the Zucchini out? I have it down to lightly damp. Do I need to get it all out. If so, can you please tell me how?

    Reply
  46. Allison says

    August 11, 2017 at 1:43 PM

    I just made this with some zuc’s that grew to big. It is WONDERFUL!!!! So tasty.

    Reply
  47. Sheila says

    August 11, 2017 at 11:09 AM

    I never knew zucchini and lemon belong together until I read this blog and tried this recipe.

    It was so delicious and my family loved it. Everyone was so curious what was the special flavor. Thank you for this wonderful recipe. Looking to more blog posts.

    Reply
  48. Kirti Yadav says

    August 11, 2017 at 3:40 AM

    Hey Trish, This recipe looks so delicious and tempting but I have one query what is Vanilla almond milk? Can we use normal almond milk or skimmed milk?

    Reply
  49. Colleen says

    August 10, 2017 at 3:31 PM

    Mine tasted great but didn’t rise much, what happened

    Reply
  50. Cindy says

    August 8, 2017 at 5:19 PM

    Is it unsweetened or regular vanilla almond milk.?

    Reply
  51. Marsha says

    August 7, 2017 at 9:36 PM

    I followed this recipe completely. I think it came out perfect, and it did rise and looked just like the picture. It was delicious! Thank you a great recipe!

    Reply
  52. Marianne says

    August 7, 2017 at 9:59 AM

    Does recipe really call for 2 cups of flour? I followed ingredient list and batter was so thick there was no pouring possible.

    Reply
  53. Trish says

    August 4, 2017 at 4:17 AM

    I made this yesterday substituting cucumber for the zucchini (same amounts and preparation) because I have a ridiculous bounty of cucumbers this year. It was quite tasty with a nice, bright lemon flavor. My daughter suggested adding poppy seeds to the next batch, which I think will be a nice addition. Thanks for sharing this recipe!

    Reply
  54. Denise says

    August 1, 2017 at 8:49 AM

    I’m wondering if you can cut down the sugar? That seems like a lot to me. Otherwise it looks very delicious and would love to make this!

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 12:55 PM

      I think you could probably cut out 1/4 cup of sugar without any adverse effects on the recipe Denise. Maybe try it with just 1 cup and see how it goes and then if you’d like to cut out more the next time you can give it a go?

      Reply
  55. Catry says

    July 31, 2017 at 6:52 PM

    Can you freeze?

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 12:58 PM

      I haven’t but I don’t see why not 🙂 I think it would freeze just fine.

      Reply
  56. Cindy says

    July 31, 2017 at 4:55 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 12:59 PM

      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.

      Reply
  57. Marie T Pracko says

    July 27, 2017 at 3:36 PM

    Hi there, Can this be made in a bundt cake pan?

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 1:31 PM

      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.

      Reply
  58. phyllis bienstock says

    July 26, 2017 at 2:07 PM

    do I need to peel the zuchinni first?
    thanks
    Phyllis

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 1:40 PM

      No you don’t 🙂

      Reply
  59. Michelle Torres says

    July 24, 2017 at 5:44 PM

    I made these into cupcakes today (it made about 20 total) and they turned out amazing! I baked for about 25 mins. Fantastic!

    Reply
    • Trish - Mom On Timeout says

      August 1, 2017 at 1:47 PM

      That’s great to know Michelle – thank you!

      Reply
  60. dianna says

    July 23, 2017 at 10:51 AM

    can i use regular milk in place of milk listed ?

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:33 AM

      Yes you sure can Dianna!

      Reply
  61. Emma says

    July 22, 2017 at 10:45 AM

    Hi

    Would you be able to convert to U.K. measurements? I’ve tried using cups etc before but never seems to work!

    TY

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:40 AM

      I would just google for a conversion calculator Emma – that should do the trick!

      Reply
  62. Maria says

    July 22, 2017 at 7:59 AM

    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

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:39 AM

      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?

      Reply
  63. Izabela says

    July 21, 2017 at 2:05 PM

    This cake is delicious! I did make one change, omitted the eggs and added an extra tsp of baking powder to make it vegan.

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:42 AM

      Wow! That’s awesome! So glad you enjoyed the recipe 🙂

      Reply
  64. Sharon Murphy says

    July 20, 2017 at 8:15 PM

    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?

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 8:11 AM

      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.

      Reply
  65. Sophie says

    July 19, 2017 at 8:03 PM

    Hi!
    Just wondering if we can leave it on the counter or if I should leave it in the fridge? Thanks 🙂

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:44 AM

      It can be left out but I do prefer the cake cold.

      Reply
  66. Kevin says

    July 18, 2017 at 6:44 PM

    Do you measure the zuccini before or after you squeeze it dry?

    Reply
    • Trish - Mom On Timeout says

      July 24, 2017 at 7:52 AM

      After Kevin. Thank you!

      Reply
  67. Janet says

    July 13, 2017 at 8:08 PM

    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.

    Reply
    • Janet says

      July 13, 2017 at 8:32 PM

      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!

      Reply
  68. Marisa says

    July 13, 2017 at 9:01 AM

    Hi Trish, Could you use pastry flour?

    Reply
  69. steven salisbury says

    July 12, 2017 at 9:04 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      July 12, 2017 at 9:16 AM

      I too followed the recipe to the letter and the pictures are obviously what the result was 🙂 Maybe check the ingredients list again?

      Reply
      • steve says

        July 12, 2017 at 11:25 AM

        Didn’t have much taste and probably could have used some baking soda

        Reply
    • Randy says

      July 15, 2017 at 9:50 AM

      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.

      Reply
      • Randy says

        July 15, 2017 at 9:51 AM

        Sorry table spoon. Not toad

        Reply
  70. Kathy says

    July 10, 2017 at 4:41 PM

    Hi I am looking forward to trying this. Is there a brand of cake flour that you prefer?

    Reply
  71. Mary says

    July 9, 2017 at 3:30 PM

    I made a key lime version of this. I used a mix coconut cream and almond milk and a mix of AP flour, rice flour and coconut flour with AP being the majority as the other two can make things a bit too dense. I also cut the sugar down to 1 cup and did mostly coconut sugar with a little date sugar. It was very tasty and only took 45 minutes.

    Reply
  72. Linda says

    July 9, 2017 at 9:15 AM

    Is the zucchini measured before or after squeezing the moisture out?

    Reply
  73. leslie says

    July 8, 2017 at 12:01 AM

    Hi there: Can’t wait to make this. I have about 12 people to serve. Would I triple the ingredients to put it in a large sheet pan? Thanks, Leslie

    Reply
  74. alan says

    July 7, 2017 at 2:47 PM

    Do you cook the zucchini first?

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:06 PM

      No Alan, it goes in raw.

      Reply
  75. Linda Layer says

    July 7, 2017 at 6:59 AM

    I have bags of frozen zucchini left that I would like to use up before new crap comes in. Have you ever used frozen?

    Linda

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:06 PM

      I haven’t Linda but as long as you drain and squeeze dry I don’t see why it would be a problem.

      Reply
      • Michelle says

        January 16, 2018 at 8:53 PM

        I use frozen zucchini often and it works fine. In fact, I just go ahead and grate zucchini (a great use for the huge ones) and freeze them in 2 cup portions.

        Reply
  76. Crystal says

    July 5, 2017 at 8:30 PM

    How many loaf pans dose the recipes make

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:07 PM

      One.

      Reply
  77. Teresa Davis says

    July 5, 2017 at 12:55 PM

    I would like to add blueberries to the recipe – have you ever tried that?

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:07 PM

      I haven’t but I’m sure it would be delicious!

      Reply
    • Tina says

      January 14, 2018 at 2:33 PM

      I added poppy seeds! It was really good, also I used low fat oil instead of Olive oil. This recèpe is so flexible you could do anything with it and it’s delicious!

      Reply
  78. Jeana says

    July 4, 2017 at 11:14 AM

    I am making it today but I am turning it into cannabis lemon and zucchini bread. Using cannabis flower in it. And also making a regular loaf

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:07 PM

      Sounds wonderful!

      Reply
  79. Lisa says

    July 4, 2017 at 4:35 AM

    What size loaf pan did you use & did you cook in a gas oven or electric?
    Thanks, going to try it today.

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:07 PM

      I used a 9 x 5 but it will fit in an 8 x 4. I have a gas oven.

      Reply
  80. Michele says

    July 3, 2017 at 4:31 PM

    I made this today. Followed the recipe. My zucchini was grated a day ahead and drained. After looking at the pic again Mine looks just like the pic, so is this how it suppose to be?
    Not completely done. Taste was ok.
    I give it a B-

    Reply
    • Trish - Mom On Timeout says

      July 7, 2017 at 3:08 PM

      It’s an exceptionally moist cake so are you sure it wasn’t “done” or was it just moist? That’s how it should be 🙂

      Reply
  81. Lynn says

    July 3, 2017 at 11:28 AM

    Would you need to add extra vanilla if using regular milk?

    Reply
  82. margaret jackson says

    July 3, 2017 at 11:28 AM

    can you double the recipe and cook it in a bundt pan or pound cake pan??

    Reply
  83. Kathy says

    July 2, 2017 at 3:35 PM

    Any thoughts on how well this would freeze.

    Reply
  84. Judi says

    July 2, 2017 at 9:57 AM

    I’m planning on trying this recipe with heavy cream instead of milk. What do you think?

    Reply
  85. Liz says

    July 1, 2017 at 3:23 PM

    Any recommendations if I want to make this in a bundt pan? Thanks!

    Reply
  86. Diane says

    July 1, 2017 at 9:57 AM

    I’d like to make a vegan version of this delicious-looking cake. What do yo suggest substituting for the eggs?

    Reply
    • AJoyFilledKitchen says

      July 2, 2017 at 12:15 AM

      I’m planning to try this one and I am a Vegan baker. I generally have great luck with aquafaba (the liquid from a can of chickpeas). Or I might try flax egg (1Tbsp ground flax seed, 3 Tbsp water, let set for 10 min).

      Reply
      • ELEANOR TURRINGTON says

        July 7, 2017 at 3:17 PM

        I was just thinking that this would be vegan if subbed the egg with banana! I usually sub one mushed up banana per one egg 🙂 pinning with this suggestion 🙂
        El x

        Reply
  87. Courtney says

    July 1, 2017 at 8:10 AM

    Made this just this morning .. absolutely amazing!! Thanks for sharing the recipe!!

    Reply
  88. Bea says

    July 1, 2017 at 7:01 AM

    I made this and after baking for 90 minutes the top was getting dark and I pulled it out. It was so undercooked Ihad to throw it away. I think it may have been the zucchini. I shredded and pressed and let it sit while mixing the other ingredients and when I went to add it I could see more moisture. I was so disappointed because it looks so good and has my favorite things – zucchini and lemon.
    Any zucchini drying tips?

    Reply
    • Trish - Mom On Timeout says

      July 1, 2017 at 7:11 AM

      I honestly don’t think it was the zucchini Bea. A little moisture would be okay in this cake. When I grate my zucchini, I grate it directly onto a towel. Then I wrap the towel around the zucchini and wring it out. This gets the “dryest” zucchini for me. Unless your zucchini was just soaking wet, I think it must be something else. Can you run through the ingredients list again real quick and see if anything else pops out?

      Reply
      • Denise says

        August 12, 2017 at 11:17 PM

        I had the same problem with this recipe. It tastes good but has a goo texture, nothing resembling cake or bread. Should the zucchini be 1 1/2 cups before or after the squeezing? Maybe I had too much zucchini?

        Reply
        • Trish - Mom On Timeout says

          August 13, 2017 at 3:06 PM

          It’s 1 1/2 cups after squeezing.

          Reply
  89. Cara Dicole says

    July 1, 2017 at 6:59 AM

    I know this varies, but on average, how many zucchinis is 1 1/2 cups shredded?

    Reply
    • Trish - Mom On Timeout says

      July 1, 2017 at 7:11 AM

      It does Cara but about 1 medium zucchini. Enjoy!

      Reply
  90. Kathy Roberts says

    June 30, 2017 at 10:14 PM

    Can you use Coconut Milk rather than Almond Milk?

    Reply
    • Trish - Mom On Timeout says

      July 1, 2017 at 7:12 AM

      I would imagine that coconut milk would be fine Kathy. Thanks!

      Reply
  91. Joan says

    June 29, 2017 at 2:08 PM

    I made this today and it is delicious! Very moist!
    Thanks for the recipe.

    Reply
  92. Jacki French says

    June 29, 2017 at 9:42 AM

    looking forward to trying this recipe

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 11:48 AM

      Thanks Jacki!

      Reply
  93. Judy says

    June 29, 2017 at 9:35 AM

    Any thoughts on usign a gluten free flour????

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 11:50 AM

      I haven’t tried it with gluten free flour but isn’t it a 1:1 ratio? I would just use it as you normally would, not worrying about the fact that it calls for cake flour. Best of luck!

      Reply
      • AnnCW says

        August 11, 2017 at 10:16 AM

        I have made it with GF flour 2 times and use the cake flour conversion and it’s delicious. Making vegan right now and I bet it’s still delicious.

        Reply
        • Silvia says

          August 14, 2017 at 3:52 PM

          Hi Ann may i ask u which GF flour u used?

          Reply
    • Vanessa says

      June 30, 2017 at 7:34 PM

      Hi Judy! Did you try this with the gluten free flour? If so, how did it turn out??

      Thanks in advance!

      Reply
      • Stace says

        July 3, 2017 at 6:20 AM

        I used 1 1/2 cups gluten free flour and 1/2 cup rice flour and coconut almond milk. It smells and looks devine I will try a piece in the morning after I glaze it. ??

        Reply
        • Jennifer says

          July 4, 2017 at 9:00 AM

          Well?? Lol

          Also. What kind of rice flour did you use?

          Reply
    • Beth J says

      July 8, 2017 at 10:44 PM

      This recipe is awesome. I did substitute gluten free flour today and it turned out great. I was trying a new recipe for all-purpose GF flour that I hadn’t used before. Ratios were: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour. Once I had my mixture, I used the exact amount of it as the flour component. I did followed the suggestion for making cake flour out of all purpose flour by removing 2 Tbsp of the “all purpose” flour and adding 2 Tbsp cornstarch. I’m new with trying to go wheat-free but I think cornstarch is GF.

      Reply
    • Anonymus says

      July 10, 2017 at 2:59 PM

      For GF don’t dry your zucchini.

      Reply
    • Susan McGohan says

      July 12, 2017 at 10:05 AM

      I just made it w/ Krusteaz g-free all purpose flour & it’s delicious!

      Reply
  94. Anne Marie Harvey says

    June 28, 2017 at 7:10 PM

    I am a diabetic and am wondering if you could post or send me the nutritional Information. It looks amazing.

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 11:57 AM

      I would google nutritional calculator and pop the ingredients in. That should give you everything you’re looking for. Enjoy!

      Reply
  95. KMP says

    June 28, 2017 at 6:18 PM

    Just made this tonight, it was delicious! But I think I messed up with the olive oil, was it 6 Tablespoons or 6 teaspoons? I couldn’t figure it out and went with 6 teaspoons…..still loaf was delicious! Thank you!

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 11:58 AM

      Yay! We just love it! It’s 6 tablespoons but honestly, if you can use less and still have it turn out great, I would go with the 6 teaspoons. Less fat and all 🙂 Thanks so much for letting me know how it turned out for you.

      Reply
  96. Nancy says

    June 28, 2017 at 10:01 AM

    I wish the recipe had the nutritional information.

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 12:00 PM

      You can google “nutritional calculator” and pop the ingredients in. That should give you everything you’re looking for. Enjoy!

      Reply
  97. Christina says

    June 28, 2017 at 9:57 AM

    Looks great. I will be giving this a try soon. We have fresh zucchini also. YUM.

    Reply
    • Trish - Mom On Timeout says

      June 29, 2017 at 12:00 PM

      Awesome Christina! I know you’re going to love it!

      Reply
  98. Charlene says

    June 28, 2017 at 4:01 AM

    Can I use regular milk and All-purpose flour?

    Reply
    • Teresa says

      June 28, 2017 at 5:55 AM

      I was also wondering if you can use regular milk and all-purpose flour?

      Reply
      • Trish - Mom On Timeout says

        June 28, 2017 at 8:34 AM

        Yes you can! Here is how to convert all purpose to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/

        Reply
        • Mary says

          September 5, 2017 at 9:52 AM

          Hi Trish,

          I made this yesterday and it tastes great. However, it is very heavy and dense…kind of “rubbery”. I made this substituting skim milk. I’m wondering if that made some sort of difference and whether or not this is how it is supposed to be.
          Thank you!

          Reply
    • Trish - Mom On Timeout says

      June 28, 2017 at 8:35 AM

      You sure can Charlene! Here is how to convert the all purpose flour to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/

      Reply
  99. Lisa says

    June 27, 2017 at 6:28 PM

    Can you use regular milk?

    Reply
    • Trish - Mom On Timeout says

      June 28, 2017 at 8:35 AM

      You sure can Lisa!

      Reply
      • Amy says

        August 1, 2017 at 4:46 PM

        This is 1 and 1/4 cup baking powder?? I’ve never seen this before is this Right?

        Reply
        • Connie Songbird says

          August 9, 2017 at 8:33 AM

          It says tsp not cup…big difference !

          Reply
      • Jonae Harness says

        August 3, 2017 at 5:57 AM

        Do you refrigerate the cakes? They are delicious btw!
        Thank you.
        Jonaé

        Reply

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