This easy recipe for lemon zucchini cake is made with simple ingredients and whipped up in a loaf pan for easy slicing! Pantry staples and step-by-step photos help you make this delicious snack perfect any time of the day!
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.
Let's get to the recipe.
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🍋What are the ingredients
For this easy cake you will only need a few pantry staples:
- All-Purpose/ Plain Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Vegetable Oil
- 2 Large Eggs, at room temperature
- Freshly Grated Lemon Zest ( I use this Microplane zester) adding the zest helps create a really strong lemon flavor
- Freshly Squeezed Lemon Juice
- Shredded Zucchini
Now you could leave the cake as is, it is beautiful. But I always love a good lemon glazed cake so I used these simple ingredients.:
- Powdered Sugar
- Freshly Squeezed Lemon Juice & Lemon Zest
- Heavy Whipping Cream or Full-Fat Milk
How do you make lemon zucchini cake
Preheat the oven to 350F/180C and grease a 9X5 loaf pan.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl mix together the sugar and lemon zest, really whisk the lemon zest into the sugar.
Rubbing the zest into the sugar, either handheld like this recipe calls for or in my lemon pound cake I mix the zest with the butter and sugar, the process helps the natural oils and flavor of the zest meld into the sugar.
Add the vegetable oil next whisking to combine. You could also use another neutral oil like canola or grapeseed.
Add the eggs and mix until fully incorporated.
Add the shredded zucchini and lemon juice.
Gently fold in the dry ingredients mixture, just until no flour streaks remain. You do not want to overmix the cake batter as you could create a tough cake.
Pour the zucchini cake batter into the prepared pan.
Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter.
Everyone's oven is different so I urge you to pay close attention as your cake may cook faster or longer.
Let the cake cool on a wire rack for at least 30 minutes before inverting to cool completely. Once you have inverted the cake to cool you can start making the glaze.
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. Drizzle on top of cooled cake.
I like to let the glaze set, 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.
Store leftovers in an air-tight container.
Can you freeze Lemon Zucchini Cake
Yes, but I would freeze it without the lemon glaze. The cake itself freezes beautifully but the glaze will not.
How long does the cake last
This easy loaf cake recipe will last 3-4 days at room temperature. Of course, if you live in a warm environment as I do I often store treats in the fridge as even after 2 days the warmth can start to encourage the bread to go off quicker.
Craving more lemon recipes 🍋
- Lemon Bars this step-by-step tutorial helps you make the best lemon bars you've ever had!
- Lemon Curd this recipe is perfect with so many things, you will never buy the jarred version again!
- Raspberry Swirled Lemon Cheesecake I cannot tell you how many times I have made this cheesecake, it is a family favorite!!
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
Lemon Zucchini Cake
This easy recipe for lemon zucchini cake is made with simple ingredients and whipped up in a loaf pan for easy slicing! Pantry staples and step-by-step photos help you make this delicious snack perfect any time of the day!
- 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
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: zucchini recipes, lemon cake, lemon loaf
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