Lemon Zucchini Cake

Why You’ll Love This Recipe

This Lemon Zucchini Cake is a perfect balance of sweet and tart flavors. The zucchini not only adds moisture, but it also helps to create a soft texture that pairs beautifully with the refreshing lemony glaze. The cake is simple to make, with just a handful of ingredients, yet results in an impressive dessert. It's an ideal way to sneak some vegetables into your sweets and is a great option for a light, summer treat.

Ingredients

• 1 ¼ cup granulated sugar

• 6 tablespoons extra virgin olive oil or vegetable or canola oil

• 2 eggs (room temperature)

• ⅓ cup vanilla almond milk or whole milk

• 2 tablespoons lemon juice

• 1 teaspoon vanilla or almond extract

• 2 cups cake flour (can substitute AP flour following directions here)

• 1 ⅓ teaspoons baking powder

• ½ teaspoon kosher salt

• 1 ½ cup shredded zucchini (drained and squeezed dry)

• 2 tablespoons lemon zest

For the Glaze:

• 1 cup powdered sugar

• 1 to 2 tablespoons lemon juice

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

Directions

1. Preheat oven to 350°F.

2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.

3. In a medium bowl, combine flour, baking powder, and salt. Whisk together and set aside.

4. In a large bowl, combine sugar and olive oil. Whisk to combine.

5. Add eggs and almond milk, and whisk until smooth.

6. Stir in lemon juice and vanilla extract.

7. Add the flour mixture and stir just until incorporated.

8. Gently fold in the zucchini and lemon zest.

9. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should look dry.

10. Let the cake cool for 15 minutes on a cooling rack. Carefully lift the cake from the pan using the parchment paper and let it cool completely.

11. To make the glaze, whisk together powdered sugar and lemon juice until smooth.

12. Drizzle the glaze over the cooled cake.

13. Slice and serve!

Servings and Timing

• Servings: 10 servings

• Prep Time: 10 minutes

• Cook Time: 45-55 minutes

• Total Time: 55 minutes

Variations

• Add-ins: You can incorporate walnuts, pecans, or even dried cranberries for extra flavor and texture.

• Frosting: Instead of a glaze, you could make a lemon cream cheese frosting for a richer version.

• Flour options: If you don't have cake flour, you can use all-purpose flour. Just follow the instructions for substituting as listed in the notes above.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 1 week.

• Reheating: If you prefer your cake warm, you can reheat individual slices in the microwave for about 10-15 seconds. If reheating the whole cake, cover it with foil and place it in the oven at 300°F for about 10-15 minutes.

FAQs

How do I ensure the zucchini is properly drained?

To properly drain the zucchini, shred it first and then place it in a clean kitchen towel or paper towels. Squeeze out the excess moisture until it’s as dry as possible. This will help prevent the cake from becoming too soggy.

Can I substitute the olive oil with another type of oil?

Yes, you can substitute the olive oil with vegetable oil, canola oil, or even coconut oil if you prefer.

Can I use frozen zucchini?

Yes, you can use frozen zucchini, but make sure to thaw it completely and squeeze out all the excess water before using it in the recipe.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day or two in advance. It actually tastes better after it has rested and the flavors have had time to meld together.

Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. Thaw it at room temperature before serving.

Can I use a different type of flour?

Yes, if you don't have cake flour, you can substitute all-purpose flour by following the directions mentioned earlier in the recipe.

Is there a dairy-free version of this cake?

Yes, this recipe is easily adaptable to be dairy-free. Just use dairy-free milk (like almond milk) and ensure you are using a dairy-free glaze.

What can I use instead of lemon zest?

If you don’t have lemon zest, you can use a small amount of lemon extract as a substitute. It will give you the lemon flavor, though not the texture.

Can I make this as cupcakes instead of a loaf cake?

Yes, you can definitely make this recipe into cupcakes. Just adjust the baking time to about 20-25 minutes, checking with a toothpick for doneness.

Can I add other fruits or veggies to this recipe?

Sure! You could add fruits like blueberries or raspberries, or even other vegetables like carrots. Just be sure to adjust the moisture levels accordingly if needed.

Conclusion

This Lemon Zucchini Cake is a moist, flavorful dessert that brings together the freshness of zucchini and the brightness of lemon in every bite. Whether you're baking to use up some zucchini or simply craving a light and zesty treat, this cake is the perfect choice. Easy to make and endlessly customizable, it’s sure to impress your family and friends at any occasion!