Description
Zucchini and lemon join forces in this lusciously moist lemon zucchini cake, kissed with citrus and topped with a sweet glaze that melts into every bite. It’s a vibrant twist on classic loaf cakes—perfect for quick breakfast ideas, healthy snacks, or light dessert moments. Whether you’re baking to use up garden zucchini or just craving a tangy-sweet treat, this easy recipe is here to brighten your table.
Ingredients
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)
Instructions
1. Grate the zucchini using a box grater and squeeze out the excess moisture using a towel. Set aside.
2. In a large bowl, whisk together eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until just combined.
5. Fold in the zucchini until evenly distributed in the batter.
6. Pour the batter into a greased 9×5-inch loaf pan.
7. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted comes out clean.
8. While the cake cools slightly, mix powdered sugar and milk in a small bowl to make the glaze.
9. Drizzle glaze over the warm cake and let it soak in before slicing.
10. Serve warm or chilled, and enjoy!
Notes
This cake gets even better the next day as the flavors meld.
Don’t skip squeezing the zucchini—it ensures the perfect crumb.
Feel free to add 1/4 cup chopped walnuts or blueberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon zucchini cake, healthy snack, quick breakfast, easy loaf cake, lemon dessert