Light & tangy Lemon Zucchini Cake is made with basic ingredients including fresh zucchini! A simple, flavorful cake topped with a sweet lemon icing that compliments the cake perfectly!
Zucchini cake is a delicious dessert that combines the subtle sweetness of zucchini with the tanginess of lemon. This easy lemon cake recipe requires only a few basic ingredients that are readily available in most kitchens. The cake is moist and fluffy, and the lemon glaze adds a perfect finishing touch!
Flavor & Texture of Zucchini Lemon Cake
This Zucchini Lemon Cake is a delightful dessert that offers a perfect balance of sweetness and tanginess. The cake is moist, tender, and fluffy, with a subtle zucchini flavor that complements the lemony notes. The texture is light and airy, with a slightly crispy crust that adds a pleasant crunch to every bite.
Overall, this cake is a delightful dessert that is perfect for any occasion. Whether you are looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, this cake is sure to please. With its unique combination of flavors and textures, it is a recipe that you will want to make again and again.
Serving Suggestions for Lemon Zucchini Cake
The Lemon Zucchini Cake is a delicious dessert that is perfect for any occasion. Here are a few serving suggestions that can help you enjoy this cake to the fullest:
- Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the warm cake and the cold cream or ice cream is sure to delight your taste buds.
- Sprinkle some powdered sugar over the cake before serving to add a touch of sweetness and a beautiful snowy finish.
- If you want to make the cake even more special, add some chopped nuts or dried fruits to the batter. Walnuts, almonds, raisins, and cranberries are all great choices that complement the lemon and zucchini flavors.
- This cake is perfect for a brunch or afternoon tea party. Cut the cake into small squares or slices and serve it on a platter with some fresh fruit and tea or coffee.
Ingredients for Lemon Zucchini Cake
Flour: Use 2 cups of flour for the structural base of this cake batter.
Salt: Balance the flavors in this recipe by adding ½ tsp of salt.
Baking soda: One of the leavening agents is ½ tsp of baking soda to help the cake rise as it bakes.
Baking powder: The additional leavening agent is 1 tsp of baking powder that also creates a soft cake texture.
Cinnamon: Add in ½ tsp of cinnamon for a nice warm spiced flavor.
Zucchini: You will need 2 cups of shredded zucchini for a wonderful healthy and delicious addition to this cake.
Sugar: Sweeten the batter perfectly by using 1 cup of sugar in this simple cake recipe.
Oil: For added moisture and great cake texture, use ½ cup of canola oil.
Eggs: Help bind all the ingredients together by adding 2 eggs to the batter.
Vanilla extract: You will want to use 1 tsp of vanilla extract to enhance all the incredible flavors in this cake.
Lemon juice: For more amazing flavor, use 1 TBSP of lemon juice. One large lemon typically yields about 2 tsp of zest + 2 TBSP of juice, which is needed for this recipe.
Lemon zest: Add in 2 tsp of lemon zest for more great citrus taste.
Lemon Glaze
Powder sugar: 1 ½ cups powdered sugar
Lemon juice: 1 TBSP lemon juice
How to make Zucchini Cake with Lemon
Prep
To begin, preheat the oven to 350°F. Then spray a 9×13 pan with nonstick spray and set it aside.
Also, prepare the zucchini by using a grater to obtain the required 2 cups for this recipe. Use a paper towel to squeeze some of the extra liquid from it.
Prep the lemons to obtain the juice and zest needed for future steps as well. Zest the lemon first, one large lemon should give you the 2 tsp needed for the batter. Then, juice the same lemon and set aside the 2 TBSPs needed for the batter and glaze.
Batter
Next, in a medium size mixing bowl, combine the dry ingredients, the flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine well.
After that, add in the grated zucchini, sugar, oil, eggs, vanilla extract, lemon juice, and the lemon zest. Whisk well, making sure everything is well incorporated. The batter will be thick initially, but let it sit for 5 minutes, then stir again and it should be less thick as the zucchini gives off some water.
Bake
Proceed to transfer the cake batter to the prepared pan, place it in the preheated oven and bake for 30-35 minutes. Let the cake cool in the pan before adding the topping.
Lemon icing
In a small bowl, whisk the powder sugar and lemon juice together until smooth. If icing is too thick to drizzle, add 2 tsp of hot water and whisk again. Then drizzle it over the top of the cake.
Slice, serve, and enjoy!
Lemon Zucchini Cake
Ingredients
- 2 cups flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 cups shredded zucchini
- ½ cup canola oil
- 2 eggs
- 1 tsp vanilla extract
- 1 TBSP lemon juice 1 whole lemon yields ~ 2 tsp zest + 2 TBSP juice
- 2 tsp lemon zest
Lemon Glaze
- 1 ½ cups powdered sugar
- 1 TBSP lemon juice
Instructions
- Prep: Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray and set it aside.
- Prepare the zucchini by grating 2 cups for this recipe. Use a paper towel to squeeze some of the extra liquid from it.*
- Prep the lemons to obtain the juice and zest needed for future steps. Zest the lemon first, one large lemon should give you the 2 tsp needed for the batter. Juice the same lemon and set aside the 2 TBSPs needed for the batter and glaze.
- Batter: In a medium size mixing bowl, combine the dry ingredients, the flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine well.
- Add in the grated zucchini, sugar, oil, eggs, vanilla extract, lemon juice, and the lemon zest. Whisk well, making sure everything is well incorporated. The batter will be thick initially, but let it sit for 5 minutes, then stir again and it should be less thick as the zucchini gives off some water.
- Bake: Transfer the cake batter to the prepared pan, place it in the preheated oven and bake for 30-35 minutes. Let the cake cool in the pan before adding the topping.
- Lemon icing: In a small bowl, whisk the powder sugar and lemon juice together until smooth. If icing is too thick to drizzle, add 2 tsp of hot water and whisk again. Then drizzle it over the top of the cake. Slice, serve, and enjoy!
Notes
Nutrition
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Storage and Preservation of Lemon Zucchini Cake
Lemon zucchini cake will last up to 3-4 days, stored in an airtight container at room temperature. Store in the refrigerator for up to 1 week.
Can shredded zucchini be used as a substitute for oil or eggs?
While shredded zucchini can add moisture to cake recipes, it cannot be used as a substitute for oil or eggs. Oil and eggs provide structure and texture to the cake, which cannot be achieved by using zucchini alone.
Health benefits of incorporating zucchini into a lemon cake
Zucchini is a low-calorie vegetable that is rich in fiber, vitamins, and minerals. By incorporating zucchini into a lemon cake, you can add nutrition to your dessert without sacrificing taste.
What is the best way to achieve a moist texture in a lemon cake?
To achieve a moist texture in a lemon zucchini cake, it is important to not overbake the cake. Overbaking can cause the cake to become dry and crumbly. Additionally, adding a small amount of oil and shredded zucchini to the batter can help to keep the cake moist.
Can lemon zucchini cake be made using a boxed cake mix as a base?
Yes, lemon zucchini cake can be made using a boxed cake mix as a base. Simply follow the instructions on the box and add shredded zucchini, lemon juice, and lemon zest to the batter.
What other frosting pairs well with lemon zucchini cake?
Cream cheese frosting pairs well with the flavor of lemon zucchini cake. The tanginess of the cream cheese complements the lemon flavor in the cake, while the sweetness of the frosting balances out the slight bitterness of the zucchini.
Incorporate zucchini into your baking with these other recipes:
- Zucchini Cheddar Bread
- Zucchini Sheet Cake with Browned Butter Frosting
- Apple Zucchini Bread
- Zucchini Cookies
- Pineapple Zucchini Bread
- Chocolate Chip Zucchini Bars
- Pudding Zucchini Bread
- Zucchini Chocolate Chip Cookies
- Easy Zucchini Cake
- Zucchini Cupcakes with Caramel Frosting
- Best Ever Zucchini Bread
- Lemon Zucchini Muffins
- Orange Zucchini Bread
- Low Fat Zucchini Cookies
- Healthy Zucchini Carrot Muffins
- Best Ever Zucchini Bread
Light & tangy Lemon Zucchini Cake is made with basic ingredients including fresh zucchini! Homemade Lemon sheet cake perfect for summer!
emb says
i made this according to recipe. i did split into two pans, and reduced bake time but maybe not enough. it is not very moist. maybe i squeezed out too much water?
Jessica says
I only squeeze water out from the giant garden grown zucchinis. If you get them from the grocery store, they often don’t have a ton of “extra” moisture. Just fyi. I’ll put a note in the recipe.