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
- ⅓ 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 ⅓ 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 9×5 inch 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.
Liz says
Any recommendations if I want to make this in a bundt pan? Thanks!
Diane says
I’d like to make a vegan version of this delicious-looking cake. What do yo suggest substituting for the eggs?
AJoyFilledKitchen says
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).
ELEANOR TURRINGTON says
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
Courtney says
Made this just this morning .. absolutely amazing!! Thanks for sharing the recipe!!
Bea says
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?
Trish - Mom On Timeout says
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?
Denise says
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?
Trish - Mom On Timeout says
It’s 1 1/2 cups after squeezing.
Cara Dicole says
I know this varies, but on average, how many zucchinis is 1 1/2 cups shredded?
Trish - Mom On Timeout says
It does Cara but about 1 medium zucchini. Enjoy!
Kathy Roberts says
Can you use Coconut Milk rather than Almond Milk?
Trish - Mom On Timeout says
I would imagine that coconut milk would be fine Kathy. Thanks!
Joan says
I made this today and it is delicious! Very moist!
Thanks for the recipe.
Jacki French says
looking forward to trying this recipe
Trish - Mom On Timeout says
Thanks Jacki!
Judy says
Any thoughts on usign a gluten free flour????
Trish - Mom On Timeout says
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!
AnnCW says
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.
Silvia says
Hi Ann may i ask u which GF flour u used?
Vanessa says
Hi Judy! Did you try this with the gluten free flour? If so, how did it turn out??
Thanks in advance!
Stace says
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. ??
Jennifer says
Well?? Lol
Also. What kind of rice flour did you use?
Beth J says
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.
Anonymus says
For GF don’t dry your zucchini.
Susan McGohan says
I just made it w/ Krusteaz g-free all purpose flour & it’s delicious!
Anne Marie Harvey says
I am a diabetic and am wondering if you could post or send me the nutritional Information. It looks amazing.
Trish - Mom On Timeout says
I would google nutritional calculator and pop the ingredients in. That should give you everything you’re looking for. Enjoy!
KMP says
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!
Trish - Mom On Timeout says
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.
Nancy says
I wish the recipe had the nutritional information.
Trish - Mom On Timeout says
You can google “nutritional calculator” and pop the ingredients in. That should give you everything you’re looking for. Enjoy!
Christina says
Looks great. I will be giving this a try soon. We have fresh zucchini also. YUM.
Trish - Mom On Timeout says
Awesome Christina! I know you’re going to love it!
Charlene says
Can I use regular milk and All-purpose flour?
Teresa says
I was also wondering if you can use regular milk and all-purpose flour?
Trish - Mom On Timeout says
Yes you can! Here is how to convert all purpose to cake flour: https://www.momontimeout.com/substitute-purpose-flour-cake-flour/
Mary says
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!
Trish - Mom On Timeout says
You sure can Charlene! Here is how to convert the all purpose flour to cake flour: https://www.momontimeout.com/substitute-purpose-flour-cake-flour/
Lisa says
Can you use regular milk?
Trish - Mom On Timeout says
You sure can Lisa!
Amy says
This is 1 and 1/4 cup baking powder?? I’ve never seen this before is this Right?
Connie Songbird says
It says tsp not cup…big difference !
Jonae Harness says
Do you refrigerate the cakes? They are delicious btw!
Thank you.
Jonaé