Lemon Zucchini Cake

Lemon Zucchini Cake is great for using up all the zucchini from your garden. You'll love this!

Lemon Zucchini Cake is light, delicious and loaded with bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snacktime – or both!

When we moved into our new house in March, I became a tad bit obsessed with planning the landscaping. I think we called over 15 landscape designers and met with no less than six.

Can we talk a little about landscaping companies for a sec? There are a gazillion of them in our area and we called pretty much every single one that left their card or flyer in our mailbox. And hardly any of them called us back. Who goes through all that work and doesn’t bother to return phone calls? Do they not want to work? I’m very perplexed by this business model.

Lemon Zucchini Bundt Cake is the right combination of sweet and tart. Perfection.

This has been the case with so many different contractors – from landscapers to concrete companies – I feel like I have to chase them down waving hundred dollar bills while begging them to take our money. Needless to say we have no concrete or landscaping.

Clearly I was naive to think that we’d have a lush lawn and flower beds peppered with mums by this time of year. Nope, we’ve got dirt and weeds peppered with poison sumac. Turns out, poison sumac is pretty much the worst – at least that’s what my aunt tells me after she got it while helping me pull said weeds. Let’s just say that stuff can end up in some not so amazing placing. Ahem.

I long for a little garden so I can teach Elle how to plant seeds, water them and then inevitably kill them. What I’m sayin’ is that I can’t keep plants alive. I’ve been known to kill mint and rosemary. And that, friends, take a special kind of talent. But I can always hope.

Plus, my mom seems to plop plants into dirt, sorta takes care of them, and she’s left with gorgeous tomatoes, (too bad I hate them) pretty peppers, and more zucchini than anyone can eat in a season.

And where does that zucchini end up? On my kitchen counter.

Lemon Zucchini Bundt Cake has a sweet lemon glaze drizzled on top. So delicious.

Since I’m the only zucchini eater in my little family, I decided to bake it into ALLTHEDESSERTS. When you grate it super fine, it’s hardly detectable in chocolate desserts. And when Eric asked about the little green flecks in this lovely lemon cake, I assured him it was lime zest. Just kidding. Not really.

This lemon zucchini cake is loaded with flavor. A sweet and tangy lemon glaze takes it over the top, into mouth-puckering territory, which I personally love. It’s perfect for breakfast with a cup of coffee, or an afternoon snack with a glass of freshly brewed iced tea.

Share it with friends, share it with co-workers, or eat the whole darn thing yourself. Which I absolutely would have done if my dad hadn’t offered to take it off my hands and feed it to his co-workers. Thank goodness. Because this is one irresistible cake. I hope you think so too.

So, know any good landscapers in the Cleveland area?

Looking for more zucchini recipes? Be sure to check out these delicious Zucchini Cookies and this Spiced Zucchini Cake.

Lemon Zucchini Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

  • 1 cup granulated sugar
  • zest of 2 large lemons
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups finely grated zucchini
For the Glaze
  • 3 tablespoons unsalted butter; melted
  • 1 cup powdered sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice

Directions:

  1. Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
  2. In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
  3. Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.
  6. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly.
 

22 Responses to “Lemon Zucchini Cake”

  1. Katrina @ Warm Vanilla Sugar — August 31, 2015 at 8:08 pm

    This looks so wonderfully moist and tasty! I love this!

    Reply

    • Jamie — September 1, 2015 at 8:08 am

      Thanks so much, Katrina!

  2. Medha @ Whisk & Shout — August 31, 2015 at 11:59 pm

    Yum! I’ve never had lemon and zucchini together but it sounds fabulous :)

    Reply

    • Jamie — September 1, 2015 at 8:08 am

      It’s so good, Medha! You’ve gotta try it. Thanks for stopping by.
      -Jamie

  3. Pooja — September 1, 2015 at 11:04 am

    I had a big zucchini that i purchased on a health-eating kick during the weekend and has since then been sitting on my kitchen counter looking sorry for itself. Now you have given me the perfect excuse to bake the cake, it looks fantastic and I love lemon cake (and orange cake, and chocolate cake and any cake and any dessert for that matter). Thank you Jamie. I’ll report back how it turns out.

    PS: I don’t think its only the actual physical businesses that do it. I needed a website designed and I contacted so many designers with their own websites through their “contact me” page and not one got back. Who goes to the trouble of creating a website, putting their contact details and then basically ignoring potential clients? So baffling!!!!

    Reply

  4. Melissa — September 1, 2015 at 11:35 am

    This sounds yummy!  If I wanted to turn this into cupcakes instead of a bundt cake, how many do you think I’d get?  I saw the yield on the recipe said 12 servings, so maybe only a dozen cupcakes?  Thanks so much!

    Reply

  5. Stephanie | Worth Whisking — September 1, 2015 at 7:44 pm

    Ha! I would have told my husband the same thing about the green flecks being lime zest! Sometimes what they don’t know won’t hurt them! I love lemon cake, and the idea to combine with zucchini is great! We used to get zucchinis all the time from my grandpa’s garden, and my mom made lots of lovely baked goods with them. Every time I see a zucchini dessert, it takes me back. Thanks for the recipe, Jamie!

    Reply

  6. Trish - Mom On Timeout — September 2, 2015 at 9:55 am

    Lemon and zucchini – love it Jamie! What a yummy looking cake!

    Reply

  7. JulieD — September 2, 2015 at 11:36 am

    I think I need this in my life…it looks so good!!

    Reply

  8. Shellie — September 10, 2015 at 11:02 am

    Delicious!

    Reply

  9. Tracey — April 17, 2016 at 3:52 pm

    Thanks so much.  I  made with my daughter for a reception at church.  It was amazing!  One of our new favorites.  

    Reply

    • Jamie — April 19, 2016 at 10:24 am

      I’m so glad you liked it, Tracey!

  10. Dipti — June 22, 2016 at 11:14 am

    I made this cake in a 7 Inah round pan the cake sank in the middle and tasted of baking soda …..I followed the recepie but found that may b the baking soda was too much. Where do u think I went wrong

    Reply

    • Jamie — June 23, 2016 at 11:17 am

      Hi, Dipti! I think there’s a chance the batter may have been stirred too much. Just stir the ingredients until combined and then bake. I hope you give it another try!

  11. Jackie — August 12, 2016 at 9:07 pm

    Cake was super moist, however, my husband & I both thought the zucchini was off putting.  Not terrible by any means though.  Just our opinion.  

    Reply

    • Jamie — August 14, 2016 at 1:29 pm

      Thanks for your feedback, Jackie. Maybe you’ll give another recipe a try. Let me know what you think if you do!

  12. Dee — August 31, 2016 at 1:33 am

    I made this tonight used coconut oil in place of the vegetable oil. It’s scrumptious. The lemon glaze is lovely. Thanks. 

    Reply

    • Jamie — August 31, 2016 at 10:24 am

      So happy to hear you enjoyed it, Dee! Thanks for stopping by!

  13. Grace — August 31, 2016 at 7:26 pm

    I am baking this now. I think in the recipe the amounts of baking powder and soda were switched, so I am using 2 teaspoons baking powder and 1/2 teaspoon baking soda.

    Reply

    • Jamie — September 6, 2016 at 6:35 am

      Hi, Grace! I used the amounts in the recipe with successful results, but I’d love to hear how your cake came out! All the best to you!

  14. Gracee — September 28, 2016 at 9:55 am

    Hi. How to choose the perfect zucchini for baking? And once, I shredded it, all those water came out which resulted to a very wet batter. Any tips and help? I am from Philippines, is there any chance that we have a different variation of zucchini here from what you got there?

    Reply

    • Jamie — September 30, 2016 at 10:52 am

      Hi, Gracee! I think all zucchinis are generally the same, but you could try grating it and patting it a bit with towels to soak up some of the moisture. Let me know if you give it a try–I’d love to hear the outcome!

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