Name: Moist Lemon Zucchini Cake with Sweet Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups grated zucchini; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1/3 cup vegetable oil; 1/4 cup lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1/2 cup powdered sugar; 1 to 2 tablespoons milk

A slice of this moist lemon zucchini cake is like a burst of sunshine on a cloudy day. It’s a dessert that takes you by surprise—soft, fragrant, and so tender that each bite melts in your mouth. The lemon brings the perfect brightness, while the zucchini keeps the crumb impossibly moist without tasting like a vegetable at all.

Whether you’re trying to use up a late-summer zucchini haul or simply craving a not-too-sweet cake that still satisfies, this recipe is a must-bake. Topped with a simple sweet glaze, it’s the kind of treat that’s equally at home on the brunch table or served up for dessert with tea.

Why You’ll Love This Lemon Zucchini Cake

This cake walks the line between healthy-ish and indulgent. The zucchini keeps the texture airy and lush without relying on heavy butter, and the lemon adds a naturally refreshing twist. The glaze is optional but recommended—a quick drizzle that enhances the lemon and gives the top a sweet, slightly crisp finish.

What makes this recipe shine is its balance. It’s not overly sweet, which means you can enjoy it as a morning snack or a light after-dinner dessert. It also stores beautifully, so it’s great for baking ahead for gatherings.

What Kind of Zucchini Should I Use?

Any garden-fresh or store-bought zucchini will work just fine here. There’s no need to peel it—the skin is tender and adds tiny flecks of green that look beautiful in the finished cake. Just be sure to grate it finely and squeeze out any excess moisture with a kitchen towel before mixing it into the batter. This keeps the cake from getting soggy and helps maintain that perfect texture.

Ingredients for the Moist Lemon Zucchini Cake

This recipe uses pantry staples with the simple addition of zucchini and lemon. The ingredients work together to give you a light, moist, flavorful cake without fuss.

Zucchini brings the cake its soft, moist texture without leaving a veggie taste.

All-purpose flour is the base that gives structure to the cake.

Granulated sugar sweetens the batter just enough to enhance the lemon without overpowering it.

Baking powder and baking soda provide lift so the cake rises perfectly in the oven.

Salt enhances all the flavors and balances the sweetness.

Eggs bind everything together and add richness.

Lemon juice and lemon zest give this cake its bright, citrusy flavor.

Vegetable oil keeps the cake extra moist without making it heavy.

Vanilla extract deepens the flavor and complements the lemon.

Powdered sugar and milk are used to create the simple sweet glaze drizzled over the top.

How To Make the Moist Lemon Zucchini Cake

Step 1: Prep the Zucchini

Grate the zucchini using a fine grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.

Step 2: Make the Batter

In a large bowl, whisk together the eggs, sugar, oil, lemon juice, lemon zest, and vanilla extract until well combined. In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the grated zucchini.

Step 3: Bake to Perfection

Pour the batter into a greased 9×5 inch loaf pan or an 8-inch round cake pan. Bake at 350°F (175°C) for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Glaze and Serve

Whisk together powdered sugar and a bit of milk until smooth. Drizzle over the cooled cake. Let the glaze set before slicing and serving.

How to Serve and Store This Lemon Zucchini Cake

This moist lemon zucchini cake serves about 8 generous slices, making it a wonderful option for small gatherings or weekday treats. It’s best served at room temperature with a hot cup of tea or coffee. The glaze adds a subtle sweetness, so no need for frosting.

To store, keep the cake in an airtight container at room temperature for up to three days. If your kitchen is especially warm, refrigerate it instead. You can also freeze individual slices wrapped in plastic wrap for up to two months.

What to Serve With Lemon Zucchini Cake?

Fresh Berries

A bowl of strawberries, blueberries, or raspberries makes the perfect fruity pairing.

Lemon Curd

For an extra punch of lemon, a spoonful of lemon curd on the side adds richness.

Whipped Cream

Lightly sweetened whipped cream adds a touch of decadence without overshadowing the cake.

Iced Tea or Lemonade

These refreshing drinks mirror the citrusy notes in the cake.

Greek Yogurt

Plain or vanilla Greek yogurt complements the cake for a brunch-ready dish.

Pistachio or Almond Ice Cream

Nutty, creamy ice creams pair beautifully with the fresh lemony flavor.

Honey Roasted Nuts

Add a crunch factor that contrasts nicely with the soft cake texture.

Want More Cake Ideas with a Twist?

If this lemon zucchini cake made your dessert list, try these creative bakes too:

• Butter Pecan Pound Cake for that rich, nutty Southern flavor.

• Carrot Pound Cake with Vanilla Glaze if you’re into spiced veggie-forward treats.

• Decadent Caramel Banana Pecan Cake for something dense and sweet with crunch.

• Baby Lemon Impossible Pies when you want something tart and bite-sized.

• Decadent Pistachio Cream Cake if you love vibrant, creamy flavor combinations.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how it turned out for you. Did you go for extra glaze or keep it light? Did you sneak in another veggie?

I always love seeing how you make these recipes your own. If you have questions, drop them below—we’re all here to help each other get better in the kitchen.

Explore beautifully curated health-boosting drinks and more creative desserts on Janet Dishes on Pinterest and find your next favorite treat!

Conclusion

This moist lemon zucchini cake brings together the best of both worlds: fresh garden flavor and sweet bakery charm. It’s simple enough for beginner bakers and satisfying enough to please a crowd. Make it once, and you’ll be thinking of excuses to make it again—zucchini season or not.