Name: Lemon Zucchini Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups finely grated zucchini (do not drain); 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup neutral oil (such as canola or vegetable); 1/2 cup granulated sugar; 1/4 cup pure maple syrup or honey; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon pure vanilla extract; 1/2 cup plain yogurt or dairy-free alternative; 1/2 cup powdered sugar (for glaze); 1–2 tablespoons lemon juice (for glaze)

A bright, moist, and delightfully tender Lemon Zucchini Cake that brings together the freshness of zucchini with the vibrant tang of lemon. I love how the natural moisture from the zucchini makes every bite soft and satisfying without tasting like a vegetable. Finished with a simple lemon glaze, this cake is perfect for summer afternoons or anytime I’m craving a lighter dessert with a citrusy twist.

Why You’ll Love This Recipe

I keep coming back to this cake because it’s both simple to make and wonderfully flavorful. The zucchini adds incredible moisture while staying undetectable in taste, and the lemon brightens up every bite. It’s not overly sweet, which makes it feel lighter than most cakes, and the glaze adds just enough zing to balance it all out. I like that I can bake this for brunch, dessert, or even as an afternoon snack with tea. Plus, it’s easy to make dairy-free by using a plant-based yogurt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 1/2 cups finely grated zucchini (do not drain)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup neutral oil (such as canola or vegetable)

1/2 cup granulated sugar

1/4 cup pure maple syrup or honey

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

1/2 cup plain yogurt or dairy-free alternative

For the Glaze:

1/2 cup powdered sugar

1–2 tablespoons lemon juice (to desired consistency)

Directions

I start by preheating the oven to 350°F (175°C) and greasing an 8×8-inch baking dish or loaf pan. I also like to line it with parchment paper for easier removal.

In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.

In a large mixing bowl, I combine the oil, sugar, maple syrup (or honey), lemon juice, lemon zest, vanilla, and yogurt, whisking until smooth.

I fold in the grated zucchini gently.

Then, I add the dry ingredients to the wet mixture and stir until just combined—being careful not to overmix.

I pour the batter into the prepared baking dish and smooth out the top.

The cake bakes for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Once it’s done, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, I whisk the powdered sugar with lemon juice until it reaches a smooth, pourable consistency, then drizzle it over the cooled cake.

Servings and timing

This recipe makes 9 servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories per serving: Approximately 220 kcal

Variations

When I want to change things up, I try these easy variations:

Swap lemon for lime for a tropical twist.

Add 1/2 cup of blueberries to the batter for a fruity boost.

Use whole wheat flour for a slightly denser, heartier texture.

Replace maple syrup with honey for a different sweetness profile.

Make it fully vegan by using dairy-free yogurt and maple syrup.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat a slice, I pop it in the microwave for about 15 seconds—it brings back that fresh-baked softness. The glaze may absorb slightly into the cake over time, but I actually like it that way.

Related Recipes:

Delightfully Classic Peanut Butter Cookies

FAQs

How do I keep the zucchini from making the cake soggy?

I don’t drain the zucchini because I rely on its moisture, but I make sure it’s finely grated and evenly distributed throughout the batter.

Can I freeze Lemon Zucchini Cake?

Yes, I wrap individual slices in plastic wrap and freeze them in a zip-top bag for up to 2 months. I thaw slices at room temperature or microwave them briefly before serving.

Does this cake taste like zucchini?

Not at all. The zucchini adds moisture and texture, but I can’t taste it—it’s all about the lemon flavor.

Can I make this in a loaf pan instead of a square pan?

Absolutely. I’ve used a loaf pan before; the baking time might increase slightly, so I check doneness with a toothpick starting at 40 minutes.

What can I use instead of yogurt?

I’ve successfully used dairy-free alternatives like coconut yogurt or almond-based yogurt, and even sour cream works if I’m not avoiding dairy.

Conclusion

Lemon Zucchini Cake is one of my favorite ways to use fresh zucchini during the warmer months—or really, any time I want something light, moist, and full of lemony goodness. It’s simple, satisfying, and just the right amount of sweet. Whether I serve it glazed for a gathering or plain with coffee, it never lasts long in my kitchen.

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