Lemon Zucchini Cake

Assembly: Building Your Cake

This cake is all about achieving a moist, tender crumb with vibrant lemon flavor. Here’s how to make it perfect:

1. Mix for a Tender Crumb:
   • Combine wet and dry ingredients gently to avoid a tough texture; fold zucchini carefully to distribute evenly.
   • Tip: Use a rubber spatula for folding to maintain airiness in the batter.
2. Bake for Even Texture:
   • Smooth the batter evenly in the pan to ensure uniform baking; check for moist crumbs to avoid overbaking.
   • Presentation Tip: Tap the pan lightly before baking to remove air bubbles for a polished look.
3. Glaze with Flair:
   • Drizzle glaze in a zigzag pattern for a rustic, appetizing appearance; let it set for a clean slice.
   • Presentation Tip: Place the cake on a decorative platter and garnish with lemon zest or edible flowers for elegance.

Storage and Make-Ahead Tips

Lemon Zucchini Cake is great for prepping ahead or enjoying leftovers:

• Storing Leftovers:
  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Let refrigerated slices come to room temperature before serving for the best flavor.
  • Tip: Wrap tightly in plastic wrap to maintain moisture; store glaze separately if making ahead to avoid sogginess.
• Freezing:
  • Freeze the unglazed cake, wrapped tightly in plastic wrap and foil, for up to 2 months.
  • Thaw in the refrigerator overnight and glaze before serving.
  • Tip: Slice before freezing for easy portioning; wrap each slice individually for quick grabs.
• Make-Ahead:
  • Bake the cake up to 2 days ahead; store wrapped at room temperature or refrigerated.
  • Prepare the glaze up to 1 day ahead; refrigerate and whisk before using.
  • Shred and drain zucchini up to 1 day ahead; store in an airtight container in the fridge.
  • Tip: Zest lemons and measure dry ingredients in advance to streamline prep.

Recipe Variations

Want to mix things up? Try these fun twists on Lemon Zucchini Cake:

• Blueberry-Lemon Zucchini Cake: Fold in 1 cup fresh or frozen blueberries with the zucchini for a fruity burst.
• Lime-Coconut Zucchini Cake: Replace lemon juice and zest with lime and use coconut milk instead of almond milk; add ¼ cup shredded coconut.
• Lemon-Poppy Seed Cake: Add 2 tbsp poppy seeds to the batter for a crunchy twist.
• Vegan/Dairy-Free: Use flax eggs, plant-based milk, and vegan butter; ensure glaze is made with plant-based milk or juice.
• Lemon-Ginger Zucchini Cake: Add 1 tsp ground ginger or 1 tbsp grated fresh ginger to the batter for a spicy kick.

Quick Prep Tip: Use a food processor to shred zucchini quickly; squeeze dry in a cheesecloth for efficiency.

Conclusion

Your Lemon Zucchini Cake is ready to bring zesty, moist joy to any occasion! With a tender zucchini-infused crumb, bright lemon flavor, and a tangy glaze, this cake is perfect for brunches, tea parties, or summer gatherings. Whether you stick with the classic recipe or try a variation, you’re in for a refreshing treat that’s as easy to make as it is to love. Grab your loaf pan, bake some lemony magic, and enjoy every zesty, tender slice. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!

Lemon Zucchini Cake

• Author: Alyssa

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Description

Picture slicing into a tender, golden lemon zucchini cake, its bright citrus flavor mingling with the subtle sweetness of zucchini, all topped with a tangy lemon glaze that drips down the sides. Sounds like a dessert that’s both refreshing and indulgent, right? That’s exactly what Lemon Zucchini Cake delivers! This easy recipe yields 8-10 servings, uses simple ingredients like shredded zucchini and lemon zest for a moist, flavorful loaf, and is perfect for brunches, afternoon tea, or summer gatherings.

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Ingredients

This recipe uses pantry staples and fresh produce for a vibrant, tender cake. Here’s what you need and why each matters:

Cake

• Granulated Sugar (1 ¼ cups): Sweetens the cake.
  • Why it matters: Balances lemon’s tartness and keeps the cake moist.
  • Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1 cup for a less sweet cake.
• Extra Virgin Olive Oil (6 tbsp, or vegetable/canola oil): Adds moisture.
  • Why it matters: Keeps the cake tender and adds a subtle fruity note (with olive oil).
  • Substitution: Use melted butter for richer flavor or avocado oil for neutrality.
• Eggs (2, room temperature): Bind and add structure.
  • Why it matters: Ensure a cohesive, light crumb.
  • Substitution: Use flax eggs (2 tbsp flaxseed + 6 tbsp water) for vegan, though texture may be denser.
• Vanilla Almond Milk (⅓ cup, or whole milk): Thins the batter.
  • Why it matters: Adds moisture and a hint of nutty flavor (with almond milk).
  • Substitution: Use any plant-based milk (e.g., oat, soy) or buttermilk for extra tang.
• Lemon Juice (2 tbsp): Boosts citrus flavor.
  • Why it matters: Adds bright, tangy notes to complement the zest.
  • Substitution: Use lime juice or white vinegar for similar acidity.
• Vanilla or Almond Extract (1 tsp): Enhances flavor.
  • Why it matters: Vanilla adds warmth; almond extract boosts nuttiness.
  • Substitution: Use the alternate extract or lemon extract for extra citrus kick.
• Cake Flour (2 cups): Creates a tender crumb.
  • Why it matters: Lower protein content ensures a soft, delicate texture.
  • Substitution: Use all-purpose flour (replace 2 tbsp per cup with cornstarch, so 4 tbsp total) for a similar effect.
• Baking Powder (1 ⅓ tsp): Leavens the cake.
  • Why it matters: Ensures a light, even rise.
  • Substitution: Use ⅓ tsp baking soda + 1 tsp cream of tartar.
• Kosher Salt (½ tsp): Enhances flavor.
  • Why it matters: Balances sweetness and boosts lemony notes.
  • Substitution: Use sea salt or reduce to ¼ tsp for lower sodium.
• Shredded Zucchini (1 ½ cups, drained and squeezed dry): Adds moisture and texture.
  • Why it matters: Keeps the cake moist without a veggie taste; draining prevents sogginess.
  • Substitution: Use shredded carrots or apples (drained well) for a different flavor.
• Lemon Zest (2 tbsp): Intensifies citrus flavor.
  • Why it matters: Adds aromatic, bright lemon essence without extra liquid.
  • Substitution: Use lime zest or 1 tsp lemon extract (reduce juice slightly).

Glaze

• Powdered Sugar (1 cup): Forms the glaze base.
  • Why it matters: Creates a smooth, sweet glaze that sets nicely.
  • Substitution: Use a powdered sugar substitute or blend granulated sugar to a fine powder.
• Lemon Juice (1-2 tbsp): Thins and flavors the glaze.
  • Why it matters: Adds tangy contrast to the sweet glaze.
  • Substitution: Use lime juice or milk for a milder glaze.

Pro Tip: Shred zucchini with a box grater and squeeze dry in a clean kitchen towel to remove excess water. Use a microplane for fine lemon zest to maximize flavor.

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Instructions

1. Prepare the Pan and Dry Ingredients:
   • Preheat the oven to 350°F (175°C).
   • Spray a 9×5-inch loaf pan with baking spray and line with parchment paper, leaving overhangs for easy removal. Set aside.
   • In a medium bowl, whisk together 2 cups cake flour, 1 ⅓ tsp baking powder, and ½ tsp kosher salt. Set aside.
   • Tip: Ensure the pan is well-greased to prevent sticking; whisk dry ingredients thoroughly to avoid clumps.
2. Mix the Wet Ingredients:
   • In a large bowl, whisk 1 ¼ cups granulated sugar and 6 tbsp extra virgin olive oil until combined.
   • Add 2 room-temperature eggs and ⅓ cup vanilla almond milk, whisking until smooth.
   • Stir in 2 tbsp lemon juice and 1 tsp vanilla or almond extract until fully incorporated.
   • Tip: Whisk vigorously to emulsify the oil and eggs; bring eggs to room temperature for better blending.
3. Combine and Fold in Zucchini:
   • Add the dry ingredients to the wet ingredients and stir gently with a spatula until just incorporated (avoid overmixing).
   • Fold in 1 ½ cups shredded, drained zucchini and 2 tbsp lemon zest until evenly distributed.
   • Tip: Mix until no flour streaks remain but stop to keep the cake tender; ensure zucchini is well-drained to avoid a soggy texture.
4. Bake the Cake:
   • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
   • Bake for 45-55 minutes, until a toothpick inserted in the center comes out with moist crumbs and the top looks dry.
   • Tip: Check at 45 minutes; tent with foil if browning too quickly. Rotate the pan halfway for even baking.
5. Cool the Cake:
   • Place the loaf pan on a cooling rack for 15 minutes.
   • Use the parchment overhangs to lift the cake from the pan and let cool completely on the rack, about 1 hour.
   • Tip: Cool fully before glazing to prevent the glaze from melting or soaking in.
6. Make and Apply the Glaze:
   • In a small bowl, whisk 1 cup powdered sugar with 1-2 tbsp lemon juice until smooth and pourable (adjust juice for desired thickness).
   • Drizzle the glaze over the cooled cake, letting it drip down the sides.
   • Let the glaze set for 10-15 minutes before slicing.
   • Health Benefit: Zucchini adds fiber and nutrients, olive oil offers healthy fats, but the sugar makes this a treat to enjoy sparingly!
7. Serve:
   • Slice into 8-10 pieces and serve at room temperature.
   • Serving Suggestion: Serve on a platter with fresh lemon slices or berries for a vibrant presentation. Pair with tea, coffee, or a citrusy cocktail for a refreshing treat!

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FAQs

1. Can I use all-purpose flour instead of cake flour?
Yes! Replace 2 tbsp per cup of all-purpose flour with cornstarch (so 4 tbsp total for 2 cups) and sift together for a similar tender crumb.

2. Is this cake healthy?
Zucchini adds fiber and nutrients, olive oil offers healthy fats, but the sugar makes it a treat. Use a sugar substitute or less sugar for a lighter option.

3. Why is my cake soggy?
Excess zucchini moisture or underbaking can cause sogginess. Squeeze zucchini dry thoroughly and bake until a toothpick has moist crumbs.

4. Can I make this vegan?
Yes! Use flax eggs (2 tbsp flaxseed + 6 tbsp water), plant-based milk, and vegan butter or oil; make glaze with lemon juice or plant-based milk.

5. How long does the cake last?
Up to 2 days at room temperature or 5 days refrigerated, wrapped tightly. Freeze unglazed for up to 2 months.

6. Can I make this in a different pan?
Yes! Use an 8×8-inch square pan for a thinner cake (bake 35-45 minutes) or muffin tins for cupcakes (bake 20-25 minutes, yields 12).