Name: Lemon Zucchini Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups grated zucchini (moisture slightly squeezed out); 3 large eggs; 1 cup granulated sugar; 1 cup vegetable oil; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 cup powdered sugar (for glaze); 1 tablespoon lemon juice (for glaze); 1 teaspoon lemon zest (for garnish, optional)

Why You’ll Love Lemon Zucchini Cake Recipe

The cake stays incredibly moist thanks to zucchini and olive oil.
Lemon adds a refreshing tang that complements the mild zucchini.
Easy to make in one loaf pan—no layers or complicated steps.
A versatile treat that works as dessert, breakfast, or afternoon snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ cup granulated sugar
6 tablespoons extra virgin olive oil (or canola/vegetable oil)
2 eggs, room temperature
⅓ cup vanilla almondmilk (or whole milk)
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour (can substitute all‑purpose flour)
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cup shredded zucchini, drained and squeezed dry
2 tablespoons lemon zest

Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Directions

Preheat oven to 350°F.
Spray a 9×5 inch loaf pan with baking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, mix the sugar and oil until combined.
Add eggs and almondmilk; whisk together.
Stir in lemon juice and vanilla extract.
Add flour mixture; stir until just combined.
Fold in shredded zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted comes out with moist crumbs and the top looks dry.
Cool in pan on a rack for 15 minutes, then lift out with parchment and cool completely.

For the glaze:
11. In a small bowl, whisk powdered sugar and lemon juice until smooth.
12. Drizzle over cooled cake.
13. Slice and serve.

Servings and timing

Servings: about 10 slices
Prep time: ~10 minutes
Cook time: ~45–55 minutes
Total time: ~55 minutes

Variations

Dairy variation: Use whole milk if you don’t have almondmilk.
Flour swap: All‑purpose flour can be used instead of cake flour with standard conversion.
Extra citrus: Add lemon zest to the glaze for more lemon punch.
Nutty twist: Fold in a handful of chopped walnuts for texture.
Muffin version: Bake in muffin tins at 350°F for about 20–25 minutes.

Storage/Reheating

Room temperature: Store covered for up to 2 days.
Refrigerator: Keep airtight for up to 5 days.
Freezing: Wrap slices and freeze up to 3 months; thaw before serving.
Reheat: Warm slices in the microwave for 10–15 seconds or in a low oven for a few minutes.

FAQs

What can I use instead of cake flour?

You can substitute all‑purpose flour; just whisk it with a bit of cornstarch to mimic cake flour’s lighter texture.

Can I make this gluten‑free?

Yes, try a gluten‑free flour blend suited for baking.

Do I have to grate zucchini?

Yes, grate it finely and squeeze out excess moisture for best texture.

Can I omit the glaze?

Yes; the cake is tasty on its own without the lemon glaze.

How long will this cake stay moist?

Properly stored, it stays moist for several days in the fridge.

Can I add other flavors?

Lemon and vanilla are great, but orange zest or almond extract are nice too.

Is this recipe dairy‑free?

Yes if you use dairy‑free milk.

Can I halve the recipe?

Yes, bake in a smaller pan and adjust time accordingly.

What pan size should I use?

A 9×5 inch loaf pan works best.

How do I prevent soggy cake?

Drain and squeeze the zucchini well before mixing.

Conclusion

This Lemon Zucchini Cake brings together moist texture and bright citrus in a simple loaf that’s perfect for any occasion. Whether you’re baking with summer zucchini or craving a lightly sweet treat, this recipe delivers a flavorful dessert that’s easy to make and hard to resist.