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

Scale

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)

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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.