Description
Lemon zucchini bundt cake is a moist, tender cake made with fresh shredded zucchini and bright lemon zest, finished with a tangy lemon glaze. This showstopping bundt is perfect for spring and summer, brunch, dessert, or gifting!
Ingredients
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 lemons
¼ cup fresh lemon juice
1½ cups shredded zucchini (squeezed dry)
Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Zest of 1 lemon (optional)
Optional garnish:
Thin lemon slices or zest curls
Fresh mint leaves
Instructions
Grease and flour a 10–12 cup bundt pan.
Grate zucchini and squeeze out excess moisture with a clean towel.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat eggs and sugar until light and fluffy. Add yogurt, oil, vanilla, lemon zest, and lemon juice, mixing until smooth.
Add dry ingredients to wet ingredients and mix on low until just combined.
Gently fold in shredded zucchini.
Pour batter into prepared pan and smooth top.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
Cool in pan 10–15 minutes, then turn out onto a rack to cool completely.
Whisk powdered sugar with lemon juice (and zest, if using) for the glaze.
Drizzle glaze over cooled cake. Garnish with lemon slices, zest curls, and mint if desired.
Slice and serve.
Notes
Squeeze zucchini very dry to prevent excess moisture. Use fresh lemon juice and zest for the best flavor. Grease pan well to avoid sticking. Add poppy seeds or blueberries for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked, Bundt
Keywords: lemon zucchini bundt cake, lemon bundt cake, zucchini cake, spring dessert, summer baking, moist bundt cake, lemon glaze, easy cake recipe, brunch cake