I’ve created a bright, moist Lemon Zucchini Cake that combines zesty lemon with fresh shredded zucchini, baked into a tender, flavorful cake and finished with a tangy lemon glaze.

Why You’ll Love This Recipe

I love how the lemon zest and juice infuse every bite with citrus brightness, while the zucchini keeps the cake incredibly moist. It’s simple enough for a cozy afternoon treat, yet elegant enough to serve to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
Zest of 2 large lemons
1 cup vegetable oil
3 large eggs
¼ cup freshly squeezed lemon juice
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
¾ teaspoon salt
2 cups finely grated zucchini

For the glaze:

3 tablespoons unsalted butter, melted
1 cup powdered sugar, sifted
½ teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice

directions

Preheat oven to 350°F. Grease a bundt pan or a 9×13-inch pan.
Rub the lemon zest into the sugar using your fingertips until the mixture is fragrant.
Stir in the oil, eggs, lemon juice, and vanilla, then whisk until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently.
Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared pan. Bake a bundt cake for 45–50 minutes or a 9×13 cake for 35–40 minutes, until a toothpick inserted comes out clean.
Allow the cake to cool completely in the pan.
Whisk together the glaze ingredients until smooth, then drizzle over the cooled cake and let set before slicing.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Bake time: 45–50 minutes
Total time: 1 hour 5 minutes

Variations

Loaf pan: Bake the batter in a greased 9×5-inch loaf pan for about 35–40 minutes.
Cream cheese frosting: Replace the glaze with a tangy cream cheese frosting for a more decadent version.
Olive oil: Swap vegetable oil with olive oil for a deeper flavor.
Add-ins: Fold in ½ cup chopped nuts or blueberries for added texture and taste.

storage/reheating

I store the cake covered at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days. To reheat, I microwave individual slices for 10–15 seconds. For freezing, I wrap slices tightly and freeze for up to 2 months, then thaw overnight in the fridge before serving.

FAQs

How do I grate zucchini for this cake?

I use a box grater and grate the zucchini finely. I don’t squeeze out the excess moisture, as it helps keep the cake soft and moist.

Can I substitute the glaze for frosting?

Yes, I’ve used cream cheese frosting instead, and it adds a delicious tangy richness that pairs well with the lemon flavor.

What if I don’t have lemons?

Bottled lemon juice can work in a pinch, but I always try to use fresh lemons, especially for the zest, which adds so much brightness.

Will the cake work with whole wheat flour?

I haven’t tried it yet, but using a mix of half whole wheat and half all-purpose flour should still yield a good texture.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should be slightly springy and golden.

Conclusion

This Lemon Zucchini Cake is one of my favorite ways to enjoy summer flavors with a cozy twist. The balance of citrus and sweet, along with the incredible texture, makes it a treat I keep coming back to. I hope it becomes one of your go-to recipes too.