This lemon zucchini cake is soft, moist, and full of bright citrus flavor with a simple lemon glaze on top. I've found using oil instead of butter keeps the crumb incredibly tender, while the zucchini adds moisture without making the cake heavy. Rubbing the lemon zest into the sugar is one step I always do because it really brings out the natural oils and gives the cake a stronger lemon flavor. If you want something light, fresh, and easy to bake, this is one I always come back to.
A few weeks ago I baked with zucchini for the first time, I developed my recipe for chocolate chunk zucchini bread. It was a hit. My boyfriend would not accept that it was made with zucchini. Mind blown!! That day I also happened to be baking a lemon pound cake recipe. Thit was too plain for him but for me it was delightful.
So I had both zucchini and lemons in my kitchen, it was only natural that the two would marry each other for a gorgeous cake. Next time, try my brown butter zucchini cake or my lemon olive oil cake recipe.
I chose to do a loaf cake for this recipe. Something about a loaf-style cake that makes me feel less guilty about eating it any time of the day- breakfast, snack, lunch, dinner, or dessert.
The Lemon Lovers Line Up
- Lemon Zest + Sugar: I always rub the zest into the sugar - I've found this step makes a huge difference in getting a strong, natural lemon flavor throughout the cake.
- Vegetable Oil: I prefer oil in this recipe because it keeps the cake softer for longer compared to butter-based cakes.
- Zucchini: I don't squeeze it dry - I've found that moisture is what gives the cake its tender texture.
- Lemon Juice: I like using fresh lemon juice here because it keeps the flavor bright and slightly tangy without tasting artificial.
- Simple Glaze: I always add the glaze - it enhances the lemon flavor and gives the cake that bakery-style finish.
Featured Review
"I have made this twice in 3 weeks. It's absolutely delicious. My husband raved about it and he's usually not a zucchini fan."
Lillian
Let's Bake It
Rubbing the zest into the sugar, either handheld like this recipe calls for or in my lemon pound cakeI mix the zest with the butter and sugar, the process helps the natural oils and flavor of the zest meld into the sugar.
The zucchini really provides so much moisture to this cake.
Everyone's oven is different so I urge you to pay close attention as your cake may cook faster or longer.
Tip: I like to let the glaze set before slicing, you can hurry this up by placing the cake in the freezer for 10-15 minutes. To slice the cake I use a serrated knife for the cleanest slices.
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
This Lemon Zucchini Cake Is Fresh, Bright, and So Easy
This lemon zucchini cake is soft, moist, and full of bright citrus flavor with a simple lemon glaze on top. I've found using oil instead of butter keeps the crumb incredibly tender, while the zucchini adds moisture without making the cake heavy. Rubbing the lemon zest into the sugar is one step I always do because it really brings out the natural oils and gives the cake a stronger lemon flavor. If you want something light, fresh, and easy to bake, this is one I always come back to.
- Total Time: 55 Minutes
- Yield: 8-10 Slices 1x
Ingredients
Lemon Zucchini Cake
- 188 grams (1 ½ Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 200 grams (1 Cup) Granulated Sugar
- 4oz (½ Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 1 Tablesoon +1 Teaspoon Freshly Grated Lemon Zest ( I use this microplane zester)
- 2oz (4 Tablespoons) Freshly Squeezed Lemon Juice
- 1 ½ cups Shredded Zucchni, Packed tighlty into the cup
Lemon Glaze
- 124 grams (1 Cup) Powdered Sugar
- 2 Teaspoons Freshly Grated Lemon Zest
- 1oz (2 Tablespoons) Freshly Squeezed Lemon Juice
- 0.5oz (1 Tablespoon) Heavy Cream or Full Fat Milk
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan with non-stick cooking spray.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl mix together the sugar and lemon zest, really whisk the lemon zest into the sugar, this helps the natural oils and flavor of the zest meld into the sugar. Add the vegetable oil next whisking to combine. Add the eggs and mix until fully incorporated. Add the shredded zucchini and lemon juice. Gently fold in the flour mixture, just until no flour streaks remain.
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let it cool on a wire rack for at least 30 minutes before inverting to cool completely.
- In a small bowl mix together the powdered sugar, lemon zest, heavy cream, and lemon juice. Add more powdered sugar if you want a thicker frosting or more lemon juice if you want a thinner frosting. Spread on top of cooled cake. Store leftovers. in an air-tight container.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Meesy says
Can I grate my own zucchini? How dry does it need to be?
Elizabeth Waterson says
Hi Messy, sorry for the confusion, I just meant to pack 1 1/2 cups full of zucchini, if you pack it into the cup you'll get more zucchini. So yes you can totally grate your own. I have also updated the recipe card. Thanks for reaching out, please let me know if you have any further questions or if you make the recipe. Cheers XX Liz
Becky says
Followed the recipe carefully but cooked 10 mins longer. Skewer came out clean, but the middle turned out not to be cooked. Otherwise yummy.
Elizabeth Waterson says
Hi Becky, I am so sorry that the cake took longer to cook for you. I know all ovens run differently, lately, mine has been cooking too fast, I actually have an oven thermometer coming in the mail today! Thanks for coming back to let me know about the recipe. Take care. XX Liz
Becky says
A PS. I’ve found that the squidgy semi-cooked bit is still great to eat! I guess there was quite a bit of extra moisture in in my zucchini, and that’s why I should have cooked it a lot longer. But it’s not all heavy like a normal uncooked cake. More like a moist bread pudding. Still yummy!
Emma says
Hi, do you think I'd be able to mix through raspberries? Would you add them at the end? Thanks!
Elizabeth Waterson says
Hi Emma, yes I would mix through them when the dry mixture is almost combined. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
JC says
Delicious and easy!
Elizabeth Waterson says
Thank you for coming back to review the recipe JC, I appreciate it so much. So happy you enjoyed it!! XX Liz
Namaste-Konichiwa says
I just made it today. Pretty good. I didn't put the glaze on it and surprise it's so delicious without glaze too. The aroma of lemon zest with zucchini is love. Very tasty and easy recipe.
Elizabeth Waterson says
Thank you so much for the lovely review Namaste-Konichiwa! So glad you enjoyed it!! XX Liz
David Alsip says
Turned out great, was easy for a non-baker. Next time I will add some blueberries.
Elizabeth Waterson says
Hi David, so pleased you enjoyed the recipe, thank you so much for coming back to review the recipe I am so grateful!! Take care. X Liz
Nil Pelit says
Super moist & light cake!
Elizabeth Waterson says
Hi Nil, thank you so much for the lovely review of the cake. So happy to hear you enjoyed the recipe. Take care. XX Liz
Kathryn says
Easy to make. Enjoyed the aroma when whusking the lemon rind into the sugar. I added 1/4 cup coconut flour as it looked a bit runny...but l didnt squeeze my zuchinni so maybe l should have. I used a fine grater. No need for glaze, scrumptious on its own. Cooked in the timeframe you suggested. Thankyou.
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Kathryn, I truly appreciate it!!! The cake is quite a runny batter but coconut flour sounds great! Happy St. Patrick's Day! Take care. XX Liz
Mar Tim says
Great recipe! It also works with sugar substitutes and the texture and flavor are just amazing. I'll definitely make it again!
Elizabeth Waterson says
Hi Mar, thanks so much for coming back to leave a star rating and review, I truly appreciate it! So happy you had success with sugar substitutes and enjoyed the recipe! Take care. XX Liz
cfinn says
Just found my favorite new way to use the extra zucchini! Cake was light, flavorful and most importantly...easy to make!
Elizabeth Waterson says
Hi there, thank you so much for coming back to review the recipe, so pleased you enjoyed the cake! May I ask a huge favor, please would you be so kind to leave a star rating next time you leave a review? The star ratings help other readers quickly see your success and it helps my rankings on Google. Take care. XX Liz
Alice Tolpa says
This the bestbzu
Elizabeth Waterson says
Hi Alice, yay so glad you liked the cake!! I love it so much! May I ask a huge favor please? Next time you leave a review could you please include a star rating by clicking on the stars? It really helps my other readers quickly see if others have had success with the recipe and helps my google standings! I appreciate it!! Thank you! XX Liz
Lillian says
I have made this twice in 3 weeks. It’s absolutely delicious. My husband raved about it and he’s usually not a zucchini fan.
Jane Tennant says
Followed the recipe to a tea and the cake was a soggy mess! That photo above is exactly what my cake looked like - clearly far too much liquid and it was horrible. No way enough flour to create a sponge.
Elizabeth Waterson says
HI Jane, I am so sorry to hear you had an issue.I have had lots of other readers make this recipe with lots of success, so I am wondering if maybe your ingredients were not measured properly OR if your oven isn't running to temperature causing the cake to not fully cook. Again, I am so sorry you had a problem with it! Take care. XX Liz
Pam says
This cake is amazing. Very yummy. Im not even a lemon fan. I didn't even frost it. I did however bake it in a bundt pan. Baked for 45 min but could have removed a bit sooner. I would definitely make this again. Or even try cupcakes. (My zucchini was a huge home grown one. Followed measurements of zucchini and it was perfect)
Cathie says
Did you squeeze out the moisture in the zucchini?
Cathie
Elizabeth Waterson says
Hi Cathie, no I did not squeeze the moisture out, the recipe is developed and needs the moisture! Hope that helps! Please come back to review the cake if you make it XX Liz