I love how this cake gives me the satisfaction of a sweet treat while sneaking in a veggie boost. The shredded zucchini melts right into the batter, keeping the texture incredibly tender without making it taste like a vegetable cake. The lemon glaze adds just the right zing to each bite. It’s easy to make, doesn’t require any fancy ingredients, and always comes out looking and tasting amazing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 ¼ cups granulated sugar
6 tablespoons extra virgin olive oil (or vegetable/canola oil)
2 eggs, room temperature
⅓ cup vanilla almond milk or whole milk
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour (can use all-purpose flour if adjusted)
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cups shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest
For the Lemon Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Directions
Prepare the oven and pan: I preheat the oven to 350°F, spray a 9×5-inch loaf pan with baking spray, and line it with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, I whisk together the flour, baking powder, and salt. Then I set it aside.
Combine wet ingredients: In a large bowl, I whisk together the sugar and oil until smooth. I add the eggs and almond milk, whisking until everything is well blended. Then I stir in the lemon juice and vanilla extract.
Bring the batter together: I add the dry ingredients into the wet mixture and stir just until the flour disappears. Then I gently fold in the shredded zucchini and lemon zest.
Bake the cake: I pour the batter into the prepared loaf pan and bake it for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top should look dry and set.
Cool: Once out of the oven, I let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.
Glaze the cake: In a small bowl, I mix the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Then I drizzle the glaze over the cooled cake.
Slice and serve.
Servings and timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
I enjoy switching things up with this recipe depending on what I’m craving or what I have on hand:
Make it dairy-free: I stick with almond milk, or swap in oat milk.
Add a crunchy topping: I sprinkle chopped walnuts or sliced almonds on top before baking.
Zest it up more: I sometimes add a little extra lemon zest for a bolder citrus flavor.
Try lime or orange: For a twist, I substitute the lemon juice and zest with lime or orange.
Storage/Reheating
To keep the cake fresh and moist:
Room temperature: I store it in an airtight container for up to 2 days.
Fridge: It lasts up to 5 days when kept chilled—just let it sit out a bit before serving to take the chill off.
Freezer: I wrap slices individually in plastic wrap and freeze them in a bag or container for up to 2 months.
Reheating: A quick 10-second zap in the microwave brings it back to life.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, I often do. I just remove 2 tablespoons of every cup of all-purpose flour and replace it with cornstarch for a similar texture.
Do I need to peel the zucchini?
No need. I keep the peel on for extra fiber and color—it softens completely during baking and blends right in.
Why squeeze the zucchini dry?
Too much moisture from the zucchini can make the cake soggy. I always squeeze it out using a clean towel or paper towel after shredding.
Can I make this into muffins?
Definitely. I divide the batter into muffin tins and bake for about 20–25 minutes, checking with a toothpick for doneness.
How do I make the glaze thicker or thinner?
I add more powdered sugar for a thicker glaze, or more lemon juice for a thinner drizzle—it’s easy to adjust depending on how I want it to look and taste.
Conclusion
This Lemon Zucchini Cake is my favorite way to turn simple garden ingredients into something truly special. The bright lemon flavor, tender crumb, and zesty glaze make every slice feel like a little taste of sunshine. Whether I serve it with afternoon tea or bring it to a summer gathering, it’s always a hit—and it disappears fast.
This lemon zucchini cake is soft, moist, and bursting with fresh citrus flavor—topped with a tangy lemon glaze and perfect for using up garden zucchini.
Ingredients
For the Cake:
1 ¼ cups granulated sugar
6 tablespoons extra virgin olive oil (or vegetable/canola oil)
1 ½ cups shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest
For the Lemon Glaze:
1 cup powdered sugar
1–2 tablespoons lemon juice
Instructions
Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line with parchment paper.
Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Wet Ingredients:
In a large bowl, whisk together sugar and oil. Add eggs and almond milk, whisk until smooth. Stir in lemon juice and vanilla extract.
Combine:
Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in shredded zucchini and lemon zest.
Bake:
Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Top should look dry and lightly golden.
Cool:
Cool in pan for 15 minutes, then lift using parchment and place on wire rack to cool completely.
Glaze:
In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Serve:
Slice and enjoy!
Notes
Don’t have cake flour? Use 1¾ cups all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch for a DIY cake flour alternative.
Be sure to squeeze out excess moisture from the zucchini to avoid soggy cake.
Store leftovers in an airtight container at room temperature for up to 3 days.
