Print

Lemon Zucchini Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, moist Lemon Zucchini Cake combining zesty lemon and shredded zucchini, finished with a tangy lemon glaze—perfect for both casual treats and elegant gatherings.

Ingredients

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

Instructions

  1. Preheat oven to 350°F. Grease a bundt pan or a 9×13-inch pan.
  2. Rub the lemon zest into the sugar using your fingertips until the mixture is fragrant.
  3. Stir in the oil, eggs, lemon juice, and vanilla, then whisk until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently.
  6. Fold in the grated zucchini until evenly distributed.
  7. 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.
  8. Allow the cake to cool completely in the pan.
  9. Whisk together the glaze ingredients until smooth, then drizzle over the cooled cake and let set before slicing.

Notes

  • Use fresh lemons for the best flavor—especially for the zest.
  • Do not squeeze the zucchini dry; the moisture keeps the cake tender.
  • Store at room temperature for 3 days or refrigerate up to 5 days.
  • Freeze individual slices for longer storage, up to 2 months.

Nutrition

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