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A close-up slice of moist zucchini cake with a thick lemon glaze dripping down the side, resting on a white plate.

Lemon Zucchini Cake (The Ultimate Moist Recipe)

Discover the best Lemon Zucchini Cake recipe! This incredibly moist and easy-to-make cake is bursting with bright lemon flavor and features a sweet tangly glaze. The perfect way to use summer zucchini!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest from about 1 large lemon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini squeezed to remove excess moisture
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Equipment

  • 1 9x5-inch Loaf Pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Box grater

Method
 

Prepare the Batter
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, whisk the granulated sugar, vegetable oil, eggs, lemon zest, and vanilla extract until well combined and smooth.
  4. Gently fold the shredded and drained zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
Bake the Cake
  1. 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.
  2. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze
  1. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
  2. 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.

Notes

Tip 1: The most crucial step is to squeeze as much moisture as possible from the shredded zucchini. This prevents the cake from becoming soggy.
Tip 2: Ensure the cake is completely cool before adding the glaze, otherwise it will melt and run off the cake.
Tip 3: For the best lemon flavor, use fresh lemons for both the zest and the juice.