Moist, vibrant, and topped with a luscious lemon glaze, this Lemon Zucchini Cake is the ultimate summer loaf. Bright lemon flavor weaves through every bite, and the grated zucchini keeps the crumb tender and rich without weighing it down. The texture is soft, the glaze sets with a light sheen, and those subtle green flecks from the zucchini add a beautiful, rustic finish.
This loaf bakes up tall and golden, with a slightly crisp edge and a sweet, zesty glaze that hugs the top without soaking in. It’s a showstopper that’s surprisingly easy to make and even better to slice, serve, and enjoy.
What is Lemon Zucchini Cake?
Lemon Zucchini Cake is a tender loaf cake made with fresh zucchini, bright lemon juice and zest, and a sweet lemon glaze on top. It’s baked in a loaf pan and made without any fancy equipment—just a few pantry staples and some grated zucchini.
Why You’ll Love This Recipe
- Light and fluffy with a fine crumb
- Bursting with fresh lemon flavor
- Hidden vegetables you won’t taste
- No mixer needed—just whisk and bake
- Keeps moist for several days
- Easy to glaze for a picture-perfect finish
What It Tastes Like
The flavor is a perfect balance of citrus and sweetness. You get fresh lemon up front, thanks to the zest and juice, but without any bitterness. The zucchini doesn’t add flavor—just moisture and a slightly springy texture. The glaze is tart and sweet, and it forms a soft crust over the loaf for that classic finish.
Ingredients
Use these specific quantities to recreate the texture and flavor:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (moisture lightly squeezed out)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (adjust for consistency)
- Optional: extra zest for topping
Tools You’ll Need
- 9×5-inch loaf pan
- Parchment paper
- Grater (for zucchini and lemon zest)
- Whisk and mixing bowls
- Cooling rack
- Small spoon or spatula for glazing
Optional Add-Ins or Substitutions
- Add 1 tablespoon poppy seeds for a lemon-poppy twist
- Replace lemon juice with orange juice for a sweeter version
- Swap half the oil with unsweetened applesauce
- Mix in 1/4 cup chopped walnuts or almonds for crunch
- Use gluten-free flour blend if needed
How to Make Lemon Zucchini Cake
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment or grease lightly.
- Prepare zucchini. Grate using a fine grater. Lightly blot with a paper towel—don’t squeeze dry.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients. In a large bowl, whisk sugar, eggs, oil, lemon juice, lemon zest, and vanilla until well combined.
- Add zucchini. Stir grated zucchini into the wet mixture.
- Combine. Add dry ingredients to wet, mixing gently until just combined. Do not overmix.
- Bake. Pour into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool completely. Let cake cool in the pan for 10–15 minutes, then remove to a rack to finish cooling.
- Glaze. In a small bowl, whisk powdered sugar and lemon juice to form a thick, pourable glaze. Drizzle over cooled cake and let set for 15–20 minutes.
What to Serve with Lemon Zucchini Cake
- Hot or iced tea (lemon ginger or chamomile)
- Fresh berries or whipped cream
- Lightly toasted and served with butter
- Perfect addition to a summer brunch table
Common Mistakes to Avoid
- Not drying the zucchini enough: Too much moisture can lead to a soggy texture. Light blotting is key.
- Overmixing: Stir only until dry spots disappear. Overmixing makes the crumb tough.
- Glazing too soon: Let the cake cool fully or the glaze will melt and disappear.
- Using bottled lemon juice: Always use fresh for the best flavor and zest.
- Skipping the parchment: It makes removing the cake clean and easy.
Storage Instructions
Room temperature: Store in an airtight container for 2–3 days.
Refrigerator: Stays fresh up to 5 days. Bring to room temp before serving.
Freezer: Freeze the unglazed cake for up to 2 months. Thaw and glaze before serving.
Frequently Asked Questions
Does it taste like zucchini?
Nope! You’ll see it in the crumb, but you won’t taste it. It blends right in and just keeps things moist.
Can I use yellow squash instead of zucchini?
Yes. It behaves the same and looks nearly identical in the loaf.
Can I make this in a muffin tin?
Absolutely. Bake at 350°F for 18–22 minutes for standard muffins.
Can I skip the glaze?
You can, but it really enhances the lemon flavor and gives the loaf a finished look.
Final Thoughts
This Lemon Zucchini Cake is the kind of recipe that surprises people. It’s beautiful, simple, and incredibly flavorful. The lemon glaze adds a tangy layer that makes the cake look bakery-made, and the moist crumb means it’s just as good on day three as it is fresh out of the oven.
From summer brunches to afternoon tea, this cake delivers in every way—flavor, texture, and appearance. Add it to your list of must-bake recipes while zucchini is at its peak.
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Lemon Zucchini Cake (Moist, Lemony, and Glazed)
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This moist Lemon Zucchini Cake is packed with fresh lemon flavor and shredded zucchini for a light and tender loaf that stays soft for days. Finished with a bright lemon glaze, it’s perfect for brunch, dessert, or an anytime snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup finely grated zucchini (lightly squeezed, not dry)
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Extra lemon zest (optional, for topping)
Instructions
1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth.
4. Stir in the grated zucchini.
5. Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake and top with lemon zest if desired.
Notes
– Do not overmix the batter once the flour is added.
– Lightly blot zucchini with a paper towel—no need to wring it dry.
– Allow the cake to cool fully before glazing.
– You can replace lemon juice with orange juice for a sweeter variation.
– Store leftovers at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
Keywords: Lemon Zucchini Cake Zucchini Bread with Lemon Moist Lemon Loaf Zucchini Cake Recipe Easy Lemon Cake Lemon Zucchini Bread Summer Zucchini Dessert Lemon Glaze for Cake Zucchini Lemon Loaf Lemon Zucchini Cake Recipe
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