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Lemon Zucchini Cake

A delicious lemon zucchini cake loaf with a sweet lemon glaze, served on a white plate.
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A bright, citrus-forward cake with shredded zucchini and a lemon glaze, perfect for summer.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/lemon-zucchini-cake-recipe/