Zesty Lemon Zucchini Cake

Finding the perfect dessert that combines fresh summer produce with something sweet can feel like a real puzzle. Between juggling family activities and trying to use up all those garden vegetables before they go bad, it’s easy to fall back on the same old recipes we’ve made a hundred times before.

That’s where this lemon zucchini cake comes in: it’s a smart way to use those extra zucchini, takes minimal effort to put together, and creates a cake that’s both light and moist – perfect for afternoon snacks or casual get-togethers with friends.

What Kind of Zucchini Should I Use?

For this cake recipe, medium-sized zucchini are your best bet since they tend to be more tender and have smaller seeds than larger ones. You’ll want to pick zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. When you’re grating the zucchini, there’s no need to peel it – the skin adds nice flecks of green to your cake and contains helpful nutrients. If your zucchini seems extra watery after grating, you can lightly pat it with paper towels, but don’t squeeze out too much moisture since that liquid helps keep your cake moist and tender.

Options for Substitutions

This lemony cake has several ingredients that you can swap if needed:

• Vegetable oil: You can replace the vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce (use 3/4 cup applesauce + 1/4 cup oil for best texture).
• All-purpose flour: Try whole wheat pastry flour or a 1:1 gluten-free flour blend if you need a gluten-free option. Note that whole wheat flour might make the cake slightly denser.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. Just make sure to squeeze out excess moisture regardless of which you use.
• Lemon zest and juice: While fresh is best, you can use bottled lemon juice in a pinch. For zest, you can substitute with 1 teaspoon of lemon extract, though the flavor won’t be quite as fresh.
• Powdered sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine, then measure. Use 1 cup granulated sugar to make 1 cup powdered sugar.
• Eggs: For each egg, you can use 1/4 cup of mashed banana or 1/4 cup of unsweetened applesauce, though the texture might be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your cake might end up too wet and dense.

When incorporating the zucchini into the batter, fold it in gently rather than overmixing, as this can lead to a tough, rubbery texture in your finished cake.

Temperature control is crucial for this recipe – room temperature eggs and properly measured ingredients will help create a smooth, well-combined batter that bakes evenly.

For the best lemon flavor, don’t skip zesting the lemons before juicing them, and when making the glaze, add the lemon juice gradually until you reach your desired consistency – you can always add more liquid, but fixing a too-thin glaze is tricky.

What to Serve With Lemon Zucchini Cake?

This fresh, citrusy cake pairs wonderfully with a hot cup of Earl Grey tea or a smooth cup of coffee for an afternoon treat. Since it’s on the lighter side (thanks to the zucchini!), you can add a scoop of vanilla ice cream or a dollop of whipped cream if you’re craving something a bit more indulgent. For brunch gatherings, I like serving this cake alongside fresh berries or a fruit salad to complement the lemony flavor. If you’re bringing this to a potluck or serving it for dessert, consider adding a drizzle of lemon curd or a sprinkle of powdered sugar right before serving for an extra special touch.

Storage Instructions

Keep Fresh: This lemon zucchini cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you might want to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to prevent it from drying out!

Freeze: Want to save some for later? You can freeze this cake for up to 3 months! Wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then aluminum foil. I like to freeze it without the glaze and add fresh glaze after thawing – it tastes just like newly baked!

Make Ahead: You can make this cake a day ahead of when you need it. Just bake and cool completely, then store covered at room temperature. Add the lemon glaze right before serving for the best taste and appearance. The zucchini keeps it super moist, so it’ll still taste great the next day!

Preparation Time	15-20 minutes
Cooking Time	35-50 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 25-30 g
• Fat: 180-200 g
• Carbohydrates: 370-400 g

Ingredients

For the cake:

• 1 cup white sugar
• Zest from 2 large lemons
• 1 cup neutral oil
• 3 large eggs
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract
• 2 cups plain flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 3/4 tsp salt
• 2 cups grated zucchini

For the lemon glaze:

• 3 tbsp melted unsalted butter
• 1 cup sifted confectioners’ sugar
• 1/2 tsp vanilla extract
• 2 tbsp fresh lemon juice

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Spray a bundt pan or a 9×13-inch baking pan with nonstick cooking spray to prevent the cake from sticking during baking.

Step 2: Combine Sugar and Lemon Zest

• 1 cup white sugar
• zest from 2 large lemons

In a large bowl, mix together the white sugar and lemon zest using your fingers or a spoon.

Rub the zest into the sugar to release its oils and create a fragrant, moistened sugar mixture.

Step 3: Mix Wet Ingredients

• 1 cup neutral oil
• 3 large eggs
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract
• sugar and lemon zest mixture from Step 2

Add the neutral oil, eggs, fresh lemon juice, and vanilla extract to the sugar-lemon zest mixture from Step 2.

Use a hand mixer on medium speed to blend the ingredients until everything is well incorporated.

Step 4: Mix Dry Ingredients

• 2 cups plain flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 3/4 tsp salt

In a separate bowl, whisk together the plain flour, baking powder, baking soda, and salt until evenly combined.

I always make sure to whisk thoroughly to avoid any clumps in the final batter.

Step 5: Combine and Fold in Zucchini

• dry ingredients from Step 4
• wet ingredients from Step 3
• 2 cups grated zucchini

Gradually add the dry ingredient mixture from Step 4 to the wet mixture from Step 3, mixing until just combined to avoid overworking the batter.

Gently fold in the grated zucchini.

This helps retain moisture in the cake.

Step 6: Bake the Cake

• cake batter from Step 5

Spoon the batter into the prepared pan from Step 1.

For a bundt cake, bake for 45-50 minutes, or for a 9×13-inch cake, bake for 35-40 minutes.

The cake is done when a tester inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack.

I prefer letting the cake cool completely before removing it so it keeps its shape nicely.