Lemon Zucchini Cake (The Ultimate Moist Recipe)

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Get ready to discover the most incredible way to use up that summer zucchini! This Lemon Zucchini Cake is unbelievably moist, bursting with bright, zesty lemon flavor, and topped with a sweet, tangy glaze. If you’re looking for a cake that’s secretly packed with veggies but tastes like pure sunshine, you’ve found it. It’s the perfect easy-to-make treat for any occasion, from afternoon tea to a special dessert.

We’ve perfected this recipe to ensure it’s not only delicious but also foolproof. Forget dry, bland cakes; this one boasts a tender crumb and a flavor that will have everyone asking for the recipe. The best part? You can’t even taste the zucchini!

Why This is the Best Lemon Zucchini Cake You’ll Ever Make

This isn’t just another cake recipe; it’s destined to become your new favorite. Here’s why this Lemon Zucchini Cake stands out from the rest:

Unbelievably Moist: The shredded zucchini is our secret weapon, providing incredible moisture that keeps the cake tender and delicious for days.
Bright Lemon Flavor: We use both lemon zest and lemon juice in the cake and the glaze for a vibrant, citrusy flavor that perfectly balances the sweetness.
Perfectly Sweet Glaze: A simple two-ingredient lemon glaze adds a beautiful finish and an extra pop of tangy sweetness.
Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.

Key Ingredients for a Perfect Cake

This recipe relies on simple pantry staples to create something truly special. Here’s what you’ll need:

For the Cake

All-Purpose Flour: Provides the structure for our cake.
Baking Soda & Baking Powder: These leaveners work together to give the cake a perfect rise.
Salt: A crucial ingredient that balances the sweetness.
Granulated Sugar: For the perfect amount of sweetness.
Vegetable Oil: Ensures a moist and tender crumb.
Eggs: Binds the ingredients together.
Lemon: You’ll need both the zest and the juice for that signature bright flavor.
Vanilla Extract: Adds a layer of warmth and depth.
Zucchini: The star of the show! You’ll need about two medium zucchinis, grated.

For the Lemon Glaze

Powdered Sugar: The base of our simple, sweet glaze.
Lemon Juice: Thins the glaze and adds a delicious tangy flavor.

The full lemon zucchini loaf cake on a cooling rack, with the bright lemon glaze just applied and dripping down the sides. — Let the cake cool completely before glazing for that perfect finish.

Step-by-Step Instructions

Follow these simple steps to bake the perfect Lemon Zucchini Cake.

Prepare the Batter

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, eggs, lemon zest, and vanilla extract until well combined and smooth.
Add Zucchini: Gently fold the shredded and drained zucchini into the wet ingredients.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

Bake the Cake

Pour and Bake: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. It must be completely cool before you add the glaze.

Make the Glaze

Mix: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If it’s too thick, add a little more juice; if it’s too thin, add more powdered sugar.
Drizzle: Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20 minutes before slicing and serving. For a similar treat, check out these amazing Raspberry Cheesecake Bars.

A close-up slice of moist zucchini cake with a thick lemon glaze dripping down the side, resting on a white plate. — Look at that perfectly moist and tender crumb!

Pro Tips for Recipe Success

Want to ensure your cake is absolutely perfect? Follow these expert tips.

Don’t Peel the Zucchini: The skin is soft, thin, and contains nutrients. Plus, the green flecks add visual appeal to the cake.
Squeeze the Zucchini: After shredding the zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This is the most important step for preventing a soggy cake.
Do Not Overmix: Mix the batter until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
Let it Cool Completely: Be patient! If you add the glaze while the cake is still warm, it will melt and slide right off. For another fantastic loaf, try this Lemon Loaf Recipe.

Variations and Substitutions

While this Lemon Zucchini Cake is perfect as is, you can easily customize it to your liking.

Add Poppy Seeds: For a classic lemon poppy seed flavor, add 1 tablespoon of poppy seeds to the dry ingredients.
Make Muffins: Pour the batter into a greased muffin tin and bake for 20-25 minutes at 350°F (175°C).
Add Nuts: For some extra crunch, fold in 1/2 cup of chopped walnuts or pecans into the batter. If you love pecans, you must try this Caramel Pecan Lasagna.

Storing Your Lemon Zucchini Cake

To keep your cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week. For longer storage, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw at room temperature before glazing and serving.

Frequently Asked Questions about Lemon Zucchini Cake

Can I freeze lemon zucchini cake?

Yes, this cake freezes beautifully! For best results, freeze the cake whole and unglazed. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and it will keep in the freezer for up to 3 months. Thaw it at room temperature before adding the glaze.

Do you need to peel zucchini for cake?

It is not necessary to peel the zucchini. The skin is very thin and softens completely during baking, so you won’t notice its texture. Plus, the green flecks from the skin add a lovely visual touch to the finished cake.

Does lemon zucchini cake taste like zucchini?

No, you cannot taste the zucchini in this cake at all! Zucchini has a very mild flavor that is completely masked by the bright lemon and sweet cake. Its primary role is to add incredible moisture, resulting in a super tender crumb.

How do you keep zucchini cake from getting soggy?

The most important step is to remove as much excess water from the shredded zucchini as possible. After grating it, place the zucchini in a cheesecloth or clean kitchen towel and squeeze firmly until no more liquid comes out. This prevents the batter from becoming too wet.

How do you shred zucchini for baking?

The easiest way to shred zucchini for baking is to use the large holes of a standard box grater. You can also use the shredding attachment on a food processor for quicker results.

More Delicious Dessert Recipes to Try

We hope you love this Lemon Zucchini Cake as much as we do! It’s a testament to how simple ingredients can create something truly spectacular. If you try this recipe, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations on Pinterest!

A beautiful overhead shot of a glazed lemon zucchini cake on a wooden board, with several slices cut to show the moist interior with green zucchini flecks. — The ultimate Lemon Zucchini Cake - you can't even taste the zucchini!

Lemon Zucchini Cake Recipe