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.
Dianne Rhoades says
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.
Trish - Mom On Timeout says
Both the lemon juice and lemon zest are listed in the ingredients Dianne…
Deborah J Fugate says
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!!! 🙂
Trish - Mom On Timeout says
So glad you loved it Deborah! Love the idea of using the mini bread pans for friends and family – thank you!
Glenda says
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. ?
Trish - Mom On Timeout says
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!
Sandi Paul says
Could the cake be frozen, then glazed when thawed? Seems like some moist cakes don’t freeze well. Than you
Trish - Mom On Timeout says
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.
Christine Bridges says
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?
Christine Bridges says
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?
Allison says
I just made this with some zuc’s that grew to big. It is WONDERFUL!!!! So tasty.
Sheila says
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.
Kirti Yadav says
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?
Colleen says
Mine tasted great but didn’t rise much, what happened
Cindy says
Is it unsweetened or regular vanilla almond milk.?
Marsha says
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!
Marianne says
Does recipe really call for 2 cups of flour? I followed ingredient list and batter was so thick there was no pouring possible.
Trish says
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!
Denise says
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!
Trish - Mom On Timeout says
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?