Description
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)
2 large 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 (or all-purpose flour with cake flour substitution)
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
1–2 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
