Lemon Zucchini Bundt Cake: A Bright & Moist Twist on Classic Spring Baking

There’s nothing quite like the first slice of a lemony cake on a sunny afternoon, especially when that cake is flecked with vibrant green zucchini and draped with a sweet-tart glaze. Lemon zucchini bundt cake is the ultimate way to welcome warmer days, use up your garden’s bounty, and treat yourself to something truly special. I remember the first time I made this cake for a spring family brunchit disappeared faster than any chocolate dessert, and no one could believe zucchini was the secret to its incredible moisture! Whether you’re baking for a party, potluck, or just because, this cheerful bundt cake is guaranteed to brighten the table (and your mood).

this Recipe

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What Is Lemon Zucchini Bundt Cake?

Lemon zucchini bundt cake is a light and tender cake baked in a bundt pan, featuring shredded zucchini for extra moisture and flecks of color, plus lots of fresh lemon zest and juice for a sunny, citrusy kick. The batter bakes up golden and beautifully domed, with a fine crumb that stays moist for days thanks to the zucchini. Once cooled, it’s topped with a simple lemon glaze that soaks into every crevice. The result? A showstopping dessert or snack that’s as pretty as it is delicious, with just the right balance of tangy lemon and subtle sweetness.

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Why You’ll Fall in Love with This Recipe

• Moist & Tender: Zucchini makes the crumb super soft without making it taste “vegetable-y.”
• Bursting with Lemon Flavor: Lemon zest, juice, and a bright glaze in every bite.
• Stays Fresh: This cake keeps moist for days, making it perfect for make-ahead entertaining.
• Sneaky Veggies: Even picky eaters won’t notice the zucchini—they’ll just ask for seconds!
• Gorgeous Presentation: The bundt pan creates an elegant shape, ideal for celebrations or gifts.
• Versatile: Works for breakfast, brunch, dessert, or a sweet snack.

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How Does Lemon Zucchini Bundt Cake Taste?

This cake is pure sunshine in every bite—zesty, sweet, with a melt-in-your-mouth crumb and a burst of citrus aroma. The zucchini is almost undetectable, serving only to add richness and keep the cake from drying out. The lemon glaze drips into the grooves, adding an extra tangy-sweet punch. Each forkful is light, bright, and perfectly balanced, with a delicate texture that keeps you coming back for more.

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Health & Ingredient Benefits

• Zucchini: Adds moisture, fiber, vitamin C, and antioxidants with very few calories.
• Lemon: High in vitamin C, supports immune health, and provides fresh flavor.
• Greek Yogurt or Oil: Both can be used for added richness and to keep the cake moist.
• Lower Sugar Option: The zucchini’s natural moisture lets you cut back slightly on added fat or sugar.
• No Artificial Colors/Flavors: All the color and zing come from real ingredients.

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Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• ½ cup plain Greek yogurt (or sour cream)
• ½ cup vegetable oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• Zest of 2 large lemons
• ¼ cup fresh lemon juice (about 2 lemons)
• 1½ cups finely shredded zucchini (about 1 medium, squeezed dry)

For the lemon glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional, for extra punch)

Garnish (optional):

• Thin lemon slices or zest curls
• Fresh mint leaves

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Tools You’ll Need

• 10–12 cup bundt pan
• Hand mixer or stand mixer
• Two mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Box grater for zucchini and lemon zest
• Citrus juicer
• Cooling rack
• Small bowl for glaze

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Optional Substitutions & Additions

• Flour: Use half whole wheat pastry flour for a nutty flavor.
• Sugar: Coconut sugar or monk fruit sweetener can be swapped in part.
• Oil: Melted butter works for a richer cake; coconut oil for subtle flavor.
• Yogurt: Use sour cream or dairy-free yogurt if needed.
• Zucchini: Try yellow summer squash for a different color.
• Add-ins: Poppy seeds, blueberries, or white chocolate chips for a fun twist.
• Glaze: For extra decadence, drizzle with a lemon cream cheese glaze.

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How to Make Lemon Zucchini Bundt Cake

1. Prep the Pan: Grease and flour a bundt pan, making sure to get all the nooks.
2. Prep the Zucchini: Grate zucchini and squeeze out excess moisture with a clean towel. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add yogurt, oil, vanilla, lemon zest, and juice, mixing until smooth.
5. Combine: Add dry ingredients to wet, mixing on low until just combined. Fold in shredded zucchini gently.
6. Bake: Pour batter evenly into prepared bundt pan. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
7. Cool: Let cake cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
8. Make Glaze: Whisk powdered sugar with lemon juice and zest until smooth and pourable.
9. Glaze & Garnish: Drizzle glaze over cooled cake. Garnish with lemon slices, zest curls, and mint if desired.
10. Serve: Slice and enjoy!

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What to Serve With Lemon Zucchini Bundt Cake

• Fresh berries or berry compote
• Lightly sweetened whipped cream
• A scoop of vanilla or lemon sorbet
• Hot tea, coffee, or sparkling lemonade
• Yogurt and fruit for a brunch spread

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Tips for Success

• Squeeze the Zucchini: Too much moisture can make the cake dense.
• Don’t Overmix: Stop mixing as soon as the flour disappears for a tender crumb.
• Grease the Bundt Well: Use butter and flour or a baking spray with flour.
• Cool Before Glazing: Glaze will set best on a cool cake.
• Use Fresh Lemon: Bottled juice won’t give the same zing or aroma.

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Common Mistakes to Avoid

• Skipping Pan Prep: Bundt cakes stick easily grease every crevice!
• Not Draining Zucchini: Excess water can make the cake gummy.
• Overbaking: Check a little early; every oven is different.
• Adding Hot Glaze: Make sure cake is cool, or glaze will melt off.
• Not Measuring Flour Properly: Spoon and level flour for accuracy.

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How to Store & Reheat

Store: Keep covered at room temperature up to 3 days, or refrigerate up to 5 days for maximum freshness.

Freeze: Wrap slices or the whole cake tightly and freeze up to 2 months. Thaw overnight in the fridge.

Reheat: Serve at room temperature, or warm a slice for 10–15 seconds in the microwave for an extra treat.

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Frequently Asked Questions

Can I taste the zucchini?
Not at all! It disappears into the cake, making it extra moist.

Can I use yellow squash instead?
Yes yellow squash works just like zucchini.

Do I have to peel the zucchini?
No need just wash well and grate. The skin adds pretty flecks of green.

How do I keep my cake from sticking to the pan?
Grease and flour the pan thoroughly, and don’t rush turning it out.

Can I make cupcakes or a loaf with this recipe?
Absolutely! Bake in a loaf pan for 45–55 minutes or as cupcakes for 18–22 minutes.

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Nutritional Info (Approximate per serving)

• Calories: 320
• Fat: 13g
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 28g
• Protein: 5g
• Sodium: 240mg

Based on 12 servings with glaze.

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Conclusion

Lemon zucchini bundt cake is the kind of recipe you’ll want to make on repeat moist, zesty, and bursting with fresh flavor, it’s the perfect way to showcase summer’s best produce. Whether you’re baking for a special occasion or just a lazy weekend at home, this cake brings sunshine to any table. Enjoy every bright, beautiful bite!

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August 5, 2025 by Melissa