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Lemon Zucchini Cake

Lemon zucchini cake with lemon glaze on wooden table
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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
  2. Whisk flour, baking soda, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk oil, sugar, syrup, lemon juice, zest, vanilla, and yogurt until smooth.
  4. Fold in grated zucchini gently.
  5. Add dry mixture to wet and stir until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake 35–40 minutes, until a toothpick comes out clean.
  8. Cool in pan 10 minutes, then transfer to wire rack.
  9. Whisk powdered sugar and lemon juice for glaze.
  10. 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

Find it online: https://www.recipescommunity.com/lemon-zucchini-cake/