Lemon Zucchini Cake With Sweet Lemon Glaze

Lemon Zucchini Cake With Sweet Lemon Glaze instantly caught my attention the first time I made it. The bright citrus zing paired with the subtle earthiness of zucchini makes every bite interesting. If you like cakes that aren’t just sweet but have a little personality, this one’s for you. Trust me, it’s a game-changer in the world of quick breads and cakes.

Why You Should Try Lemon Zucchini Cake With Sweet Lemon Glaze

You might be wondering why zucchini shows up in a cake. Well, zucchini sneaks in moisture without making the cake feel heavy or greasy. Plus, it adds a subtle texture that’s just right. The lemon glaze? That’s the final touch that turns this cake from good to irresistible. It brightens the flavor and adds a sweet tang that keeps you coming back for more.

Ever had a cake that dries out halfway through eating? This one stays moist and fresh for days, thanks to the zucchini. It’s also a clever way to use up that garden zucchini before it takes over your kitchen.

Variations I’ve Tried And Loved

I’ve played around with this recipe quite a bit, swapping ingredients and tweaking flavors. Here are some favorites:

• Add poppy seeds: They add a nice crunch and a little nutty flavor.
• Swap lemon zest for lime zest: Gives the cake a fresh twist.
• Use Greek yogurt instead of oil: Makes it a bit tangier and less oily.
• Add chopped walnuts or pecans: For some texture and earthiness.
• Top with cream cheese frosting: When you want something richer than just the glaze.

Ever felt like a recipe needed a little extra oomph? These variations help keep it interesting and suit different moods or occasions.

Adaly Kandice

Lemon Zucchini Cake With Sweet Lemon Glaze

A moist and flavorful lemon zucchini cake topped with a sweet lemon glaze, perfect as a dessert or snack.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients

  

• 2 cups grated zucchini
• 3/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, oil, lemon zest, and lemon juice until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated zucchini gently.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
10. Drizzle the glaze over the cooled cake and let it set before serving.

Notes

Grate zucchini finely and gently squeeze out excess moisture before adding to batter to avoid a soggy cake. The lemon glaze adds a bright, sweet finish to the cake. Store leftovers covered at room temperature for 2 days or refrigerated for up to a week.

Serving Lemon Zucchini Cake With Sweet Lemon Glaze

This cake works well as a snack, dessert, or even breakfast with a cup of coffee or tea. I love it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Want to impress guests? Slice it up and serve with fresh berries for a bright, colorful plate.

Tips for Lemon Zucchini Cake With Sweet Lemon Glaze

• Use fresh lemon juice for the best flavor in both the cake and glaze.
• Grate zucchini finely and squeeze out excess moisture if it’s very watery to avoid soggy cake.
• Store leftover cake wrapped tightly in plastic wrap or in an airtight container to keep it moist.
• If you want a thicker glaze, add less lemon juice; for a thinner glaze, add more.

Pro tip: Don’t overmix the batter. It keeps the cake light and fluffy.

Leftovers and Storage

This cake stays fresh for about 3-4 days at room temperature if wrapped well. You can also refrigerate it for up to a week, but bring it back to room temperature before serving so the glaze softens nicely. Freezing works too—just slice it first, wrap each piece, and thaw as needed.

Common Mistakes to Avoid

• Don’t skip the lemon zest; it packs a lot of flavor that lemon juice alone can’t provide.
• Avoid overbaking; the cake should be moist, not dry.
• Don’t forget to grate zucchini finely; large chunks can throw off the texture.
• Make sure to cool the cake before glazing, or the glaze will melt and become runny.

Nutrition Facts (per serving)

• Calories: 280 kcal
• Carbohydrates: 38 g
• Protein: 4 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 22 g

If you’re looking for a cake that balances sweet and tangy with a bit of veggie goodness, this Lemon Zucchini Cake With Sweet Lemon Glaze hits the spot every time. Give it a try and see if it doesn’t become a new favorite in your kitchen!