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Lemon Zucchini Cake
4.7 from 327 votes

Lemon Zucchini Cake

Lemon Zucchini Cake is a moist loaf made with shredded dried zucchini combined with lemon zest and juice for brightness. The batter uses olive oil, sugar, eggs, milk, and flour, creating a tender crumb with a fresh citrus flavor enhanced by a lemon glaze.

Prep Time
30 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings: 10 slices
Calories: 299 kcal
Course: Dessert, Breakfast, Baked Goods
Cuisine: American

Ingredients

For The Loaf
  • 2 large lemon 1 tablespoon zest and 4 tablespoons lemon juice equals 2 large lemons, plural
  • 1 cup white sugar
  • 1 large egg beaten
  • ⅓ cup olive oil
  • 1 teaspoon vanilla extract
  • ¾ cup milk two percent or whole milk
  • 2 cups zucchini shredded and dried ( 2 small or about 1 ½ medium-sized zucchini for 2 cups)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
For The Glaze
  • 3/4 cup powdered sugar
  • 1/2 large lemon 1 tablespoon juice only
  • 2 ¼ teaspoons milk

Instructions

For The Loaf
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
  2. Zest two of the lemons to make about 1 tablespoon of zest. Place the zest and the sugar into a large mixing bowl together. Stir zest into sugar, helping to release the lemon flavor into the sugar.
  3. Crack and lightly beat the egg in a small bowl, then add it to the lemon zest and sugar. Add olive oil and vanilla to the mixing bowl. Whisk the ingredients together until smooth. Add milk and lemon juice and whisk until fully mixed.
  4. Add flour, baking powder, and salt into a second bowl and mix until well combined. Then add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
  5. Shred the zucchini with a grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well. See notes for further tips.
  6. With a silicone spatula fold the zucchini into the batter. Pour batter carefully into the prepared loaf pan.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the loaf for at least 15 minutes before removing from the pan. Cool loaf completely on a wire cooling rack before glazing.
For The Glaze
  1. In a medium sized bowl, add powdered sugar, lemon juice and milk. Whisk together until a smooth glaze forms. Place a piece of parchment paper under the loaf for easy cleanup.
  2. Drizzle glaze over the loaf. Don't worry if the glaze goes down the sides of the cake some.
  3. Let glaze set at least 30 minutes. The longer you wait the less sticky the glaze will be, which will give you prettier loaf slices. Enjoy!

Notes

  • Small or medium zucchini with tender skins and soft seeds are preferred for best flavor and texture.
  • If using large zucchini, remove seeds and peel the skin before drying thoroughly to avoid bitterness and excess moisture.
  • Dry shredded zucchini well using multiple layers of paper towels to prevent sogginess in the cake.

Nutrition Information

Calories 299kcal (15%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 21mg (7%) Sodium 262mg (11%) Potassium 166mg (4%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 114IU (2%) Vitamin C 19mg (21%) Calcium 112mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 21mg 7%
Sodium 262mg 11%
Potassium 166mg 4%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 114IU 2%
Vitamin C 19mg 21%
Calcium 112mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.