There is something truly magical about a cake that balances bright, tangy lemon with the gentle earthiness of fresh zucchini, and that’s exactly what makes this Lemon Zucchini Cake Recipe an absolute showstopper. Moist, tender, and speckled with vibrant lemon zest, this cake is a delightful way to sneak some veggies into your dessert without sacrificing any luscious flavor. Whether you’re baking for a special occasion or just craving a sweet treat with a fresh twist, this cake is sure to become your new favorite.
Ingredients You’ll Need
Getting the ingredients for this Lemon Zucchini Cake Recipe is a breeze, but each component plays a crucial role in building the perfect texture and flavor. From the moistening richness of olive oil to the zing of fresh lemon juice and bright lemon zest, these ingredients come together in harmony to make your cake unforgettable.
- Granulated sugar: Adds the perfect sweetness without overpowering the lemon’s brightness.
- Extra virgin olive oil (or vegetable/canola oil): Keeps the cake moist while adding subtle depth of flavor.
- Eggs: Provide structure and richness for a tender crumb.
- Vanilla almond milk (or whole milk): Adds moisture and a touch of nuttiness that complements the lemon.
- Lemon juice: Infuses the cake with fresh citrus zing, enhancing the lemon flavor throughout.
- Vanilla or almond extract: Enhances the flavor complexity with a warm, aromatic note.
- Cake flour (or all-purpose flour with substitution): Creates a light, delicate crumb that’s soft to the bite.
- Baking powder: Helps the cake rise to fluffy perfection.
- Kosher salt: Balances out the sweetness and brightens all flavors.
- Shredded zucchini: Adds moisture and a subtle green veggie boost without overpowering the cake.
- Lemon zest: Packs an extra punch of lemon aroma and flavor in every bite.
- Powdered sugar (for glaze): Sweetens and smooths the lemon glaze topping.
How to Make Lemon Zucchini Cake Recipe
Step 1: Prep Oven & Pan
First things first, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan generously with baking spray and line it with parchment paper. This little step ensures your cake releases easily and keeps its perfect shape.
Step 2: Mix Dry Ingredients
Whisk together the cake flour, baking powder, and kosher salt in a medium bowl. This simple mix is what gives your cake its tender rise and fluffy crumb, so don’t skip the thorough whisking here!
Step 3: Combine Wet Ingredients
In a large bowl, whisk granulated sugar and olive oil until well blended. Then add the eggs and almond milk, beating until the mixture is smooth and creamy. Stir in the freshly squeezed lemon juice and vanilla (or almond) extract to brighten the flavor foundation for your cake batter.
Step 4: Bring It All Together
Gently stir the dry ingredients into the wet mixture until just combined—too much mixing can lead to a dense cake, so be gentle! Then carefully fold in the shredded zucchini and lemon zest. These two ingredients give this cake its signature moist texture and vibrant lemony notes.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist crumbs but no raw batter, and the top looks dry and lightly golden.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes—then use the parchment paper to lift it onto a wire rack to cool completely. Once cool, whisk together powdered sugar and lemon juice for the glaze, then drizzle it over the cake for a tangy, sweet finish that makes every bite shine.
How to Serve Lemon Zucchini Cake Recipe
Garnishes
To make your Lemon Zucchini Cake Recipe extra special, consider topping it with thin lemon slices or a sprinkle of finely chopped pistachios. A few fresh mint leaves on the side add a refreshing pop of color and aroma that complements the lemon zest beautifully.
Side Dishes
Serve this cake alongside a light whipped cream or a scoop of vanilla bean ice cream for a dessert that feels both indulgent and fresh. If you want to enjoy it as a snack, a warm cup of chamomile tea or freshly brewed coffee pairs wonderfully to cut through the citrus brightness.
Creative Ways to Present
Slice your cake into thick, generous pieces and serve on a rustic wooden board with lemon wedges and edible flowers for a charming, natural look. Alternatively, layer slices between dollops of lemon curd and whipped cream to transform this cake into a stunning layered dessert perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh for several days when stored in an airtight container at room temperature. The glaze will keep the cake moist and tangy, so you can enjoy leftovers without any loss of flavor or texture.
Freezing
If you want to bake ahead, wrap the cooled, unglazed cake tightly in plastic wrap and then foil before freezing. When you’re ready, thaw it in the refrigerator overnight and add the glaze fresh before serving to keep that bright lemon finish intact.
Reheating
To warm leftover slices, pop them in the microwave for about 10–15 seconds. This brings back a bit of the freshly baked warmth and softens the glaze slightly for an even more delightful cheat-day treat.
FAQs
Can I use regular milk instead of almond milk?
Yes, you can absolutely substitute whole milk or any milk you prefer. Almond milk adds a subtle nuttiness but isn’t essential to the success of this cake.
Do I need to peel the zucchini before shredding?
No need to peel! The skin adds lovely green flecks and nutrients. Just be sure to squeeze out excess moisture to keep the cake from becoming soggy.
What if I don’t have cake flour?
Use all-purpose flour with a little cornstarch as a substitute to mimic cake flour’s tender texture. Just be sure to measure carefully for the best results.
Can I make this recipe into cupcakes?
Definitely! Adjust baking time to about 20–25 minutes, checking frequently with a toothpick. That way you can enjoy portable, lemony zucchini treats anytime.
Is the glaze necessary?
While the cake is delicious on its own, the powdered sugar and lemon juice glaze adds an extra burst of sweetness and a beautiful shiny finish that perfectly complements the cake’s tangy flavor.
Final Thoughts
I can’t recommend this Lemon Zucchini Cake Recipe enough if you want a dessert that’s as moist and flavorful as it is unique. It’s simple to whip up, wonderfully fresh, and a fantastic way to brighten any day with a slice of sunshine. Once you try it, I bet it’ll become a go-to recipe you’ll bake again and again!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 55-65 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Zucchini Cake is a moist and flavorful loaf cake combining the fresh zestiness of lemon with the subtle sweetness and moisture of shredded zucchini. Perfectly tender with a delicate lemon glaze on top, this cake makes a delightful treat for breakfast, dessert, or an afternoon snack. It uses simple ingredients and a straightforward method, resulting in a refreshing and easy-to-make cake.
Ingredients
Dry Ingredients
- 2 cups cake flour (or all-purpose flour with cake flour substitution)
- 1 1/3 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 1/4 cups granulated sugar
- 6 tablespoons extra virgin olive oil (or vegetable/canola oil)
- 2 large eggs, room temperature
- 1/3 cup vanilla almond milk (or whole milk)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla or almond extract
Add-ins and Topping
- 1 1/2 cups shredded zucchini, drained and squeezed dry
- 2 tablespoons lemon zest
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with baking spray and line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar and olive oil until well blended. Add the eggs and almond milk, whisking until the mixture is smooth. Stir in the lemon juice and vanilla (or almond) extract to infuse the fresh lemon flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Zucchini and Lemon Zest: Gently fold in the shredded zucchini and lemon zest to evenly distribute the moist vegetables and bright citrus aroma throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. The cake’s top should be lightly golden and dry to the touch.
- Cool: Let the cake cool in the pan for 15 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely to room temperature.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the lemon juice quantity to achieve your desired glaze consistency.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake, allowing it to set before slicing.
- Serve: Once the glaze is set, slice the cake and enjoy its moist, citrus-infused flavor as a refreshing treat anytime.
Notes
- Be sure to drain and squeeze the shredded zucchini well to avoid excess moisture in the batter, which can affect baking.
- You can substitute almond milk with any other plant-based milk or dairy milk.
- For a purely vegan version, substitute eggs with flax eggs or other egg replacers and ensure the glaze uses vegan powdered sugar.
- The loaf pan size is important for baking time; a 9×5 inch pan is recommended.
- Store leftovers wrapped tightly in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
