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.

Did you make this recipe?

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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

Comments & Reviews

  1. Ohh wow! what a lovely dish. The cake is looking so delicious. I will definitely try this recipe at home. And please keep sharing recipes like this.

  2. I just made this cake. Not sure what happened – it didn’t rise correctly. The outside of the cake rose but the middle just kept sinking further and further into the pan. Not sure what made that happen.

  3. This cake looks so moist, I can almost taste it through my screen …. lol. I want to ask you… can I use a different cake pan, as I do not have a bundt pan ??

  4. Um yeah who woulnd’t spoon all that lemon glaze love. Lemon glaze is honestly in my top 3 frostings. So darn simple yet scrumptious. I have never baked with zucchini I need to change that! SO jelly of your garden! Wish I could stop by for a cuppa and a slice of this gorgeous cake! XO

  5. This is the first year with a garden at our new house, too, and our zucchini is a little out of control! Definitely need to make this cake!

  6. What a gorgeous, summery cake! I didn’t plant any zucchini this year but my in-laws did, so I’m putting the next one we get from them to good use — with extra lemon glaze, of course! 🙂

  7. I don’t have a garden this year, BUT I have been buying loads of zucchini from my farmer’s market! This cake is just calling my name. I love the addition of lemon in here! Sounds SO good!

  8. There’s no better way to attack the zucchini inundation than with cake in my opinion 🙂 Love the combination of lemon with it in this!

  9. Dear Aimee, this cake looks so light and moist. What a delicious dessert. I love baking with zucchini. The Facebook group sounds like a great resource too! Have a wonderful day.

  10. You sound like me. I am going to be making zucchini recipes galore for the next month and probably giving all the neighbors baskets of them to. I don’t know what possessed me to plant 3 zucchini plants! First on the list is definitely this cake, it looks so good!

    1. I planted 3 as well, because one or two always wilt early in the season. Of course, not this year…haha!!

  11. This cake looks fabulous! I love the idea of CSAs and I can’t wait to join one once I’m out of school 🙂

  12. I didn’t do a CSA this year, but last time I did, I was inundated with zucchini, too. Cake is the PERFECT solution!

  13. That looks so moist! And I’m in love with the lemon-zucchini flavor combination! This sounds fantastic!

  14. Wow. I never even though to combine lemon and zucchini, but now my mind is officially blown. I’m thinking about how amazing those two would be together, and now I’m about to head for the kitchen and find out! This looks amazing. It’s time to zest!

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