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–+ servings
Moist lemon zucchini cake with glaze and zest

Lemon Zucchini Cake Recipe

This moist and citrusy Lemon Zucchini Cake combines fresh zucchini and bright lemon flavor for the ultimate summer dessert. Light, fluffy, and finished with a tangy lemon glaze, it’s the perfect way to transform garden zucchini into something irresistible.
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Course: Dessert, Snack
Cuisine: American, Summer Baking
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 290kcal
Cost: $8

Equipment

  • Box grater
  • Mixing bowls
  • 9x13 inch baking pan
  • Whisk or hand mixer
  • Microplane/zester
  • Fine-mesh strainer

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups zucchini finely shredded, excess water removed
  • ⅓ cup lemon juice fresh
  • 2 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup buttermilk

For the Lemon Glaze

  • 1½ cups powdered sugar
  • 3–4 tablespoon lemon juice fresh
  • 1 tablespoon lemon zest
  • 2 tablespoon butter melted

Instructions

  • Grease and preheat oven.
  • Whisk eggs, sugar, oil, lemon juice and zest, vanilla, buttermilk, and zucchini.
  • Combine flour, baking powder, baking soda, and salt. Mix into wet ingredients.
  • Pour batter into prepared pan, bake at 350°F (175°C) for 40 minutes or until a toothpick comes out clean.
  • Cool slightly, then whisk glaze ingredients and drizzle over the cake.

Nutrition

Calories: 290kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 130mg | Fiber: 1g | Sugar: 32g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1.5mg