Lemon Zucchini Cake

This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that’s great for dessert, breakfast or tea time!

This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that's great for dessert, breakfast or tea time!
This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that's great for dessert, breakfast or tea time!
This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that's great for dessert, breakfast or tea time!
This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that's great for dessert, breakfast or tea time!

More Fall Baking

Yield: serves 16

Lemon Zucchini Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This Lemon Zucchini Cake is bright and full of flavor! Perfect for using up those garden zucchini in this recipe that's great for dessert, breakfast or tea time!

Ingredients

For the Cake:

  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 Tablespoon lemon zest (about 1-2 large lemons worth)
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups shredded zucchini

For the Frosting:

  • 2 cups powdered sugar
  • 2-3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 Tablespoon granulated sugar

Instructions

  1. Preheat oven to 325°F. Spray a 12 cup bundt pan with baking spray (or grease and flour the pan generously). Set aside.
  2. In a large mixing bowl, beat sugar, oil and eggs until well blended. Add in lemon zest, lemon juice and lemon extract. Beat well.
  3. Add in flour, baking soda, baking powder, and salt. Beat for 2-3 minutes. Fold in shredded zucchini.
  4. Pour into prepared bundt pan. Bake for 60 minutes. Remove and cool in pan for 5 minutes, then invert onto a cake plate and cool completely before adding the frosting.
  5. For the frosting, whisk together the powdered sugar and lemon juice until smooth. Add more or less juice for desired consistency. Pour evenly over the top of the cooled cake.
  6. For the garnish, in a small bowl combine the lemon zest with granulated sugar. Mix with your fingers until fully combined. Sprinkle over cake. Store cake at room temperature in a cake saver for up to 3 days. ENJOY!

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 295Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 194mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 1, 2016

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