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Lemon Zucchini Cake
4.5 from 678 votes

Lemon Zucchini Cake

This Lemon Zucchini Cake blends grated zucchini into a moist batter flavored with fresh lemon zest and juice, resulting in a tender cake with subtle citrus brightness. The glaze combines melted butter, powdered sugar, vanilla, and lemon juice for a slightly firm, flavorful topping. The added zucchini keeps the cake moist and soft, while the lemon components provide a refreshed, tangy note. It's a great way to use seasonal zucchini and enjoy a lightly sweet, textured cake.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 12
Course: Cake

Ingredients

  • 1 cup granulated sugar
  • lemon zest of 2 large lemons
  • 1 cup vegetable oil
  • 3 egg large
  • ¼ cup lemon juice freshly squeezed
  • 2 teaspoons vanilla extract pure
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups zucchini finely grated
For the glaze:
  • 3 tablespoons butter melted, unsalted
  • 1 cup powdered sugar sifted
  • ½ teaspoon vanilla extract pure
  • 2 tablespoons lemon juice freshly squeezed

Instructions

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  1. Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
  2. In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
  3. Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.
  6. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly.