Baking has always been where comfort meets creativity in my kitchen. One of the recipes I treasure most is this lemon zucchini cake.
At first glance, zucchini might sound unusual in a dessert, but trust me it makes the cake wonderfully moist without ever stealing the spotlight.
The lemon zest and juice bring out a bright, refreshing flavor that balances the light sweetness. This cake feels at home on the brunch table, as an afternoon snack with tea, or served after dinner with a drizzle of lemon glaze.
In this article, I’ll guide you through the story, ingredients, baking steps, and tips for making this beautiful cake shine every time.
Table of Contents
Lemon Zucchini Cake
Moist and bright, this lemon zucchini cake is made with fresh zucchini, lemon zest, and a simple glaze. Perfect for brunch, dessert, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups finely grated zucchini (do not drain)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup neutral oil (canola or vegetable)
- 1/2 cup granulated sugar
- 1/4 cup maple syrup or honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or dairy-free alternative
—For the glaze— - 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
- Whisk flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, whisk oil, sugar, syrup, lemon juice, zest, vanilla, and yogurt until smooth.
- Fold in grated zucchini gently.
- Add dry mixture to wet and stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
- Whisk powdered sugar and lemon juice for glaze.
- Drizzle glaze over cooled cake.
Notes
- Don’t drain the zucchini it keeps the cake moist.
- This cake freezes well for up to 3 months.
- Swap honey for maple syrup if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
The Story Behind Lemon Zucchini Cake
A recipe born in the garden
I first baked this lemon zucchini cake on a summer afternoon when my garden was overflowing with zucchini. Like many home bakers, I didn’t want to waste those green beauties. I grated one, folded it into a lemon-scented batter, and the result amazed me.
The zucchini melted into the cake, leaving behind only a rich, tender crumb. It quickly became a staple in my home, something I could bake on a whim for family or friends.
Why it’s a cake worth keeping
The charm of this cake lies in its versatility. It’s not overly sweet, which makes it a treat you can enjoy any time of day without feeling weighed down. The lemon glaze adds a zing that pairs perfectly with coffee or tea.
Plus, you can easily swap in dairy-free yogurt if needed, so everyone around the table can enjoy it. I also love that it’s a cake that feels indulgent without being fussy no layers, no complicated frostings, just pure homemade goodness baked in a single pan.
This cake shares the same simplicity as my buttermilk scones and brings the same cozy feeling as a Gluten-Free Cheese and Marmite Scones.
Ingredients and Baking Process
The essentials you’ll need
This lemon zucchini cake doesn’t demand anything fancy. You’ll need grated zucchini, lemon zest, and pantry staples like flour, sugar, and baking soda.
The key is to use finely grated zucchini and not drain it. The natural moisture creates a soft crumb that keeps the cake fresh for days. For the glaze, all it takes is powdered sugar and lemon juice.
It’s amazing how such simple ingredients can create a cake that feels bakery-worthy.
Baking it step by step
Once your ingredients are ready, the process is as easy as mixing the wet ingredients, folding in the dry, and baking until golden. The trick is not to overmix just stir until the batter comes together.
The zucchini adds its magic while baking, keeping the cake moist without overpowering the lemon flavor. Bake for about 40 minutes, let it cool, and drizzle the glaze once the cake is completely cooled.
The aroma that fills the kitchen while it bakes is reason enough to make this recipe again.
If you enjoy simple recipes like this, you’ll also love my Strawberry Daiquiri Mocktail Recipes.
Serving and Storing the Cake
The best ways to serve
This lemon zucchini cake is so versatile. Serve it plain with tea or coffee for a cozy snack, or add a dollop of whipped cream for dessert.
For brunch, I like to cut it into squares and pair it with fresh berries it looks inviting and tastes refreshing. You can even serve it slightly warm with a scoop of vanilla ice cream for a summer evening treat.
Keeping it fresh
The cake stays moist for up to three days when stored in an airtight container at room temperature. If you’d like to keep it longer, refrigerate it for up to a week. It also freezes beautifully.
Wrap individual slices in parchment, place them in a freezer-safe bag, and they’ll last for up to three months. To serve, just thaw at room temperature or warm gently in the oven.
For more make-ahead ideas, check out my Samoa Cheesecake and Thick Chocolate Chip Cookies.
Tips and Variations
Making it your own
While the classic lemon zucchini cake is perfect as written, you can customize it. Add poppy seeds for extra crunch, or fold in blueberries for a burst of sweetness.
Swap maple syrup for honey if you prefer, or use coconut oil for a subtle tropical flavor. If you’re making it dairy-free, stick with a plant-based yogurt it works beautifully.
Troubleshooting common mistakes
Sometimes bakers worry their cake will be soggy because of zucchini. The key is to grate it finely but not drain it. The cake needs that natural moisture.
Another common issue is overbaking check your cake at the 35-minute mark with a toothpick. If it comes out mostly clean with a few crumbs, it’s ready. Don’t wait until the toothpick is completely dry, or the cake may turn out dry.
For readers who enjoy dessert twists, you might also love lemon zucchini cake, another no-bake classic that’s fun to customize
FAQs For Lemon Zucchini Cake
How do I keep the zucchini from making the cake soggy?
Grate the zucchini finely but don’t drain it. The natural liquid keeps the cake moist without making it heavy. Overmixing the batter is more likely to cause a dense texture.
Can I freeze lemon zucchini cake?
Yes! Freeze in individual slices or as a whole cake wrapped tightly. It will keep for up to three months. Thaw at room temperature before serving.
Does this cake taste like zucchini?
Not at all. The zucchini blends into the batter and only contributes moisture. The lemon is what you’ll taste most.
Can I make this in a loaf pan instead of a square pan?
Absolutely. A loaf pan works well just extend the baking time by 5–10 minutes and check doneness with a toothpick.
Conclusion
Lemon zucchini cake is the kind of recipe that reminds us how simple ingredients can create something delightful. It’s moist, bright, and versatile enough for breakfast, dessert, or snacking.
The zucchini disappears into the cake, leaving behind a tender crumb, while the lemon glaze gives it a sunny finish.
This cake is proof that everyday baking doesn’t have to be complicated to feel special. Bake it once, and you’ll find yourself making it again and again.