With or without glaze, this is one of the best lemon zucchini cakes you’ll ever taste.
Last Sunday I had guests over and didn’t know what to make for a dessert, until I had an idea… to make a delicious Lemon Zucchini Cake! I had zucchini at home, about to go bad, and there were a lot of people hungry for something sweet, so it came in handy.
The recipe turned out beautifully! The cake was moist, with slightly crispier edges, and the glaze added that incredible finishing touch! My guests loved the recipe (my sister-in-law even asked me for it, but I told her she’d have to visit Big Cravings!), so I can say it was a real hit.
It even reminded me of my Almond Orange Cake recipe, which was also a big hit at a Sunday dinner here at home!
If you’d also like to learn how to make this recipe, I’ve got everything you need in this article. I took photos and explained every step so you can learn how to make this Lemon Zucchini Cake in just 10 minutes. Let’s get started?
Here’s What You’ll Need
The ingredients you need are pretty basic; I’m sure you have them all at home! I’ve also included measurements in grams below, because that’s how I like to use them. I think the recipes are more precise and there’s less room for error, but I’ll leave it up to you!
Ingredients for the Cake:
- 2 cups plus 2 tablespoons all-purpose flour (260 g) – All-purpose flour worked best for me. I tried this recipe with almond flour, and the cake turned out very dense, greasy, and simply didn’t hold together; it broke when I cut it. I also tried coconut flour, but that didn’t work either; the cake was extremely dry and barely edible.
- 1¼ cups granulated sugar (250 g) – Granulated sugar is essential because it caramelizes during baking, giving the cake that delicious golden crust. Granulated sugar also intensifies the flavor of the other ingredients.
- 1 cup grated zucchini, well drained (100 g) – It’s really important to drain the zucchini well before (or after) shredding, otherwise it will contain too much water and make the bread soggy. You can let it drain for half an hour, but if you don’t have time, place it in a cloth and squeeze as hard as you can to remove as much water as possible.
- 2 large eggs, at room temperature – I always recommend using organic, room-temperature eggs for cake recipes. I usually buy my eggs from my neighbor; he has a farm with free-range chickens. The eggs are fresher, have more color, and more flavor. When I first started making recipes, I made the mistake of using cold eggs, which caused my batter to curdle or the mix to be uneven.
- ⅓ cup plus 1 tablespoon sunflower oil (90 ml) – I like sunflower oil because it’s a mild oil that leaves the crumb moist and tender without adding flavor. If you don’t have sunflower oil, you can try light olive or canola oil; they’re light and won’t overpower the flavor of the other ingredients.
- ⅓ cup plus 1 tablespoon milk (90 ml) – I recommend whole milk because it gives the cake a richer flavor. However, if you don’t have, any milk will do the job.
- 2 tablespoons plus 1 teaspoon fresh lemon juice (35 ml) – Avoid pre-packaged lemon juice. Use fresh lemon juice if possible. It’s not worth it; the flavor is always better!
- Zest of 1 unwaxed lemon – I recommend unwaxed lemons because lately all the lemons I see at the market are completely covered in wax to make them shine! And that’s not good for your health… Buy organic or unwaxed lemons (usually labeled as such), it’s the safest and healthiest option.
- 1½ teaspoons baking powder (6 g) -It helps the cake rise and not be so dense. Make sure you don’t use expired baking powder, I made that mistake once, and it ruined the recipe!
Ingredients For the Glaze:
- 1 cup powdered sugar (120 g) – If you use granulated sugar, it won’t dissolve as well. What will happen is that you’ll feel the sugar granules while eating the cake, which isn’t pleasant. So, use powdered sugar.
- 3 tablespoons lemon juice (for the glaze) – Avoid pre-packaged lemon juice. Use fresh, freshly squeezed juice, it tastes much better!
How To Make My Lemon Zucchini Cake
Fisrt of all, preheat the oven to 350°F (180°C) and grease and flour a loaf pan, or line it with parchment paper. If you ask me, personally, I prefer using parchment paper because it doesn’t get any of the melted butter around the cake. The cake ends up drier on the outside and moist on the inside!
In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the natural oils and infuse the sugar with lemon aroma. This part is very important, so don’t be afraid to spend a 1 or 2 minutes on this step.
Add the eggs and whisk until the mixture becomes light and slightly frothy.
Slowly pour in the oil while whisking, then add the milk and mix until smooth. Stir in the lemon juice and whisk briefly to combine.
Sift the flour together with the baking powder, then add to the wet ingredients. Stir just until combined, do not overmix, to keep the cake soft.
As you can see in the image below, I added all the flour at once, but I recommend adding it gradually. I had to take the photo, so I had no choice. However, adding the flour gradually will ensure it’s incorporated more evenly into the cake and prevent lumps of flour when the cake is baked.
Now that you have a smooth batter, it’s time for the zucchini! Fold in the grated and well-drained zucchini using a spatula, mixing gently until evenly distributed.
I know I mentioned this in the ingredients section, but you may not have read it. It’s important that the zucchini is well drained before you blend it. If you don’t drain the zucchini properly, it will retain too much water and make your bread soggy. This is important for practically all recipes using fresh Zucchini, I also recommended it in the Zucchini Pizza Crust recipe I made earlier this month.
Now it’s the best part… Pour the batter into the prepared pan and smooth the top and bake for 45 minutes, or until the top looks dry and a toothpick inserted in the center comes out with a few moist crumbs.
If you’re not sure if the cake is baked, after 40 minutes stick a toothpick in it, if it comes out with raw batter, let it bake for another 5 to 10 minutes, that’s how I usually do it!
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Now comes the glaze part. This part is optional, some love it, some hate it.
In a small bowl, whisk together the powdered sugar and lemon juice, adding the juice little by little until you get a smooth, pourable glaze. Drizzle the glaze over the completely cooled loaf, let it set for a few minutes, and slice to serve.
If you’re not sure if your guests will like the glaze, what I usually do is pour the glaze on only half of the zucchini cake. That’s how I usually do it; it pleases everyone!
And we have our lemon zucchini cake ready to serve! I hope you enjoyed it! Before you go, I still have a few tips for you, so don’t go just yet.
Avoid Making the Same Mistakes as Me!
Have I told you I’m not perfect? Hahaha, just kidding! The truth is, even though I make a lot of recipes, I don’t always get it right. And of course, sometimes I try to rush things, which ends up not working out very well.
To help you avoid making the same mistakes I did, I decided to share some of my mistakes here. It’s simple, but it will help you make the recipe right the first time.
- Not draining the zucchini properly – It’s very easy to make this mistake. If you don’t drain the zucchini well and add it to the cake batter when it’s too wet, the batter will absorb that moisture and become very soggy. It’s a mistake you shouldn’t make, because it will ruin the recipe.
- Pouring glaze on a warm cake – Haste makes waste. You know that saying? It applies here! If you pour the glaze on a hot cake, what will happen is that the glaze will simply melt and look very bad on top of the cake.
- Skipping parchment paper – Yes, I admit, I’ve made that mistake! My bread pan was nonstick… But it wasn’t enough. The cake stuck to the pan, making it impossible to remove. In short, it didn’t turn out well!
I hope this section helps you avoid making these mistakes. You have to thank Jorge, because he was the one who started putting this section in his recipes, and I have to admit it was a great idea!
How to Store Lemon Zucchini Cake
Since I usually only make this cake when I have guests, I don’t usually have anything to store. However, if you make this cake just for yourself, I’m sure you’ll have leftovers to save, so it’s important to know how to store this cake safely. Unless you’re a glutton like Jorge…
- You can store this cake at room temperature – if stored in a sealed container, it will keep for up to 3 days. I recommend not leaving it in a very hot place, such as a kitchen where you’ve just used the oven.
- Want to freeze the cake? – You can too! But first, cut it into slices, wrap it in plastic wrap, and only then freeze it. It keeps well frozen for 2 months. When you’re ready to eat, just let it thaw at room temperature for about 30 minutes.
- Don’t have 30 minutes? – Microwave the frozen cake for 15 to 20 seconds, it’s more than enough time for you to thaw and eat!
As you can see, there’s no need to waste the cake, you can put it in the fridge or freeze it!
I hope you loved this recipe as much as I did!
If you’re looking for more dessert ideas, you can see all the desserts I’ve posted on Big Cravings over the past few days here.
I look forward to your comments and reviews.
Lemon Zucchini Cake
Description
This Lemon Zucchini Cake is soft, moist, and bursting with fresh lemon flavor. Made with simple ingredients, it’s the perfect way to use up extra zucchini: light, sweet, and finished with a bright lemon glaze.
Ingredients
Ingredients For The Cake
Instructions
-
Preheat the Oven
Preheat the oven to 350°F (180°C). Grease and flour a loaf pan, or line it with parchment paper.
-
Infuse the Sugar with Lemon Zest
In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the natural oils and infuse the sugar with lemon aroma.
-
Whisk in the Eggs
Add the eggs and whisk until the mixture becomes light and slightly frothy.
-
Add the Wet Ingredients
Slowly pour in the oil while whisking, then add the milk and mix until smooth. Stir in the lemon juice and whisk briefly to combine.
-
Mix in the Dry Ingredients
Sift the flour together with the baking powder, then add to the wet ingredients. Stir just until combined, do not overmix, to keep the cake soft.
-
Fold in the Zucchini
Fold in the grated and well-drained zucchini using a spatula, mixing gently until evenly distributed.
-
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, or until the top looks dry and a toothpick inserted in the center comes out with a few moist crumbs.
-
Cool Completely
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
-
Prepare and Add the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice, adding the juice little by little until you get a smooth, pourable glaze. Drizzle the glaze over the completely cooled loaf, let it set for a few minutes, and slice to serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1g5%
- Sodium 160mg7%
- Total Carbohydrate 33g11%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 4g8%
- Calcium 45 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.