Irresistible Lemon Zucchini Cake – Moist & Zingy in Every

I still remember the first time I tried making lemon zucchini cake—it was a hot July afternoon, and my garden was overflowing with zucchini (as gardens tend to do!). I wanted something bright and summery, not too heavy, but still satisfying. That’s when it hit me: why not pair fresh lemons with shredded zucchini for a cake that’s both citrusy and oh-so-moist? Friends, this recipe became an instant favorite in my kitchen. The lemon gives it that sunny punch, while the zucchini sneaks in extra moisture without anyone noticing. Trust me, even zucchini skeptics come back for seconds with this one.

Why You’ll Love This Lemon Zucchini Cake

Oh, where do I even start with this cake? It’s the kind of recipe that makes people ask, “Wait, there’s zucchini in here?” while going back for another slice. Here’s why it’s become my go-to summer dessert:

• That sunshine flavor: The fresh lemon juice and zest make every bite taste like summer. It’s bright, citrusy, and just sweet enough—perfect for those afternoons when you want something light but still satisfying.
• Sneaky-good moisture: Don’t tell the zucchini haters, but that shredded veggie is the secret to the melt-in-your-mouth texture. (I always squeeze mine extra dry so it blends right in.)
• Easy peasy: No fancy techniques here—just good old creaming, mixing, and baking. Even if you’re not a confident baker, this glazed glazed lemon zucchini cake will make you look like a pro.
• Party star: Whether it’s a backyard BBQ or a casual book club meeting, this citrus zucchini loaf always disappears fast. The glaze makes it pretty enough for special occasions, but simple enough for Tuesday night cravings.

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Seriously, this cake checks all the boxes. It’s the summer zucchini dessert that’ll have your friends begging for the recipe—just warning you!

Ingredients for Lemon Zucchini Cake

Here’s everything you’ll need for this sunshine-in-a-cake recipe. Trust me, these simple ingredients work magic together! Grab two lemons from the store—the fresher they are, the brighter your cake will taste. And don’t skip squeezing that zucchini dry (I’ll show you my trick below).

For the Cake:

• 2 cups all-purpose flour – Spoon and level it!
• 1 tsp baking powder – Check it’s not expired!
• 1/2 tsp baking soda – Makes it rise just right
• 1/2 tsp salt – Balances the sweetness
• 1/2 cup unsalted butter, softened – Leave it out an hour before baking
• 1 cup granulated sugar – Regular white sugar works fine
• 2 large eggs – Room temp blends better
• 1/4 cup fresh lemon juice – About 2 juicy lemons
• 1 tbsp lemon zest – Use a microplane—yellow part only!
• 1 tsp vanilla extract – The good stuff, not imitation
• 1 1/2 cups shredded zucchini – Squeezed dry in a towel (trust me, do this!)
• 1/2 cup buttermilk – No buttermilk? Milk + 1/2 tbsp lemon juice works!

For the Glaze:

• 1 cup powdered sugar – Sifted if lumpy
• 2 tbsp lemon juice – Fresh please, bottled tastes off

Quick Tip: Roll your lemons on the counter before juicing—it helps release way more liquid! And for the zucchini, I wrap the shreds in a clean kitchen towel and twist hard over the sink. Nobody wants a soggy cake, right?

How to Make Lemon Zucchini Cake

Alright, friends—time to turn those simple ingredients into the most incredible moist lemon cake you’ve ever tasted! The secret to this easy lemon veggie cake? Taking your time with each step. Don’t rush the creaming process, and for heaven’s sake, let it cool before you drown it in glaze (I know, the waiting is agony!). Follow these steps, and you’ll have a citrusy masterpiece in no time.

Prepping the Batter

First things first—grab your favorite mixing bowl and a sturdy whisk. Toss in the flour, baking powder, baking soda, and salt, then whisk until they’re all best friends. Now, for the fun part: creaming the butter and sugar. Use an electric mixer if you’ve got one (or some serious elbow grease if you don’t), and beat them until the mixture looks pale and fluffy—about 2-3 minutes. This is what gives our cake that dreamy texture!

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Next, add the eggs one at a time, then pour in that glorious fresh lemon juice, zest, and vanilla. The kitchen will smell like a sunny orchard already! Now, gently fold in the squeezed-dry zucchini—don’t overmix here, or your cake might turn tough. Finally, alternate adding the dry ingredients and buttermilk, starting and ending with the flour. A few streaks are fine—they’ll disappear when you pour the batter into the pan.

Baking and Glazing the Cake

Pour that beautiful batter into your prepared loaf pan and slide it into the preheated oven. Set your timer for 50 minutes, but don’t wander too far—ovens can be sneaky! You’ll know it’s done when the top is golden and a toothpick comes out with just a few moist crumbs (no wet batter!).

Here comes the hard part: let it cool in the pan for 10 minutes before transferring to a wire rack. I know, I know—you want to dive in immediately! But trust me, glazing a warm cake leads to glaze puddles instead of pretty drips. Once it’s completely cool, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable—kind of like warm honey. Drizzle it artfully (or enthusiastically—no judgment here) over the cake, let it set for a few minutes, and voilà! Summer in cake form.

Tips for the Best Lemon Zucchini Cake

After making this cake more times than I can count (okay, maybe not that many, but close!), I’ve picked up some foolproof tricks to guarantee your lemon zucchini cake turns out perfect every time. These are the little things that make a big difference—trust me, your taste buds will thank you!

• Squeeze like you mean it: That zucchini holds way more water than you’d think! Wrap the shredded zucchini in a clean kitchen towel and wring it out hard over the sink until barely any liquid comes out. This keeps your cake moist but not soggy—the texture will be absolutely dreamy.
• Fresh is best: Bottled lemon juice? No way! Fresh lemons give that bright, zippy flavor we all love. And when zesting, only take the yellow part—the white pith underneath is bitter.
• Don’t overmix: Once you add the flour, stir just until combined. Overmixing develops gluten and makes the cake dense. A few flour streaks are fine—promise!
• Bundt pan magic: Want to dress it up? This recipe works beautifully in a Bundt pan! Just grease every nook thoroughly (I use butter + flour or baking spray) and bake for 40-45 minutes instead. The citrus glaze running down those ridges? Stunning!

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One last thing—this cake tastes even better the next day as the flavors meld. Try to resist eating it all at once…if you can!

Frequently Asked Questions

Nutritional Information

Okay, let’s talk numbers—but don’t let them scare you! This lemon zucchini cake is actually lighter than you’d think, thanks to all that sneaky veggie goodness. Here’s the scoop per slice (based on 8 servings):

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 25g
• Protein: 4g

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Quick note: These numbers can vary depending on your exact ingredients (like how much zucchini liquid you squeezed out or whether you used organic butter). Nutrition isn’t an exact science—but I can promise this cake is worth every delicious bite!

More Summer Desserts to Try

If you loved this lemon zucchini cake (and really, how could you not?), wait until you try some of my other favorite summer treats! My blueberry lemon bread is like sunshine in loaf form—bursting with juicy berries and that same bright citrus kick. For something a bit richer, my classic carrot cake with cream cheese frosting never disappoints at potlucks. And if you’re diving into meal planning for backyard BBQs, don’t forget to bookmark my strawberry shortcake recipe—it’s always a crowd-pleaser!

Looking for more ways to use up that garden zucchini? My chocolate zucchini muffins are perfect for sneaking veggies into kids’ snacks without complaints. And if you’re exploring gluten-free meal delivery options, my almond flour lemon bars might just become your new obsession. Whatever you bake next, make sure it’s something that brings you joy—that’s what summer desserts are all about!

Lemon Zucchini Cake

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A bright, citrus-forward cake with shredded zucchini and a lemon glaze, perfect for summer.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 1 hour 10 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini
• 1/2 cup buttermilk
• 1 cup powdered sugar
• 2 tbsp lemon juice

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Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until light. Add eggs, lemon juice, zest, and vanilla.
4. Fold in zucchini. Alternate adding dry ingredients and buttermilk.
5. Pour batter into pan. Bake 50-55 minutes until a toothpick comes out clean.
6. Cool in pan 10 minutes, then transfer to a rack.
7. Mix powdered sugar and lemon juice for glaze. Drizzle over cooled cake.

Notes

• Use fresh lemon juice for best flavor.
• Squeeze excess moisture from zucchini before adding.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg