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.

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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!
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!