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
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