Lemon Zucchini Cake: A Slice of Sunshine in Every Bite
As the days grow warmer and the sun lingers a little longer in the sky, a sense of joy unfolds within my kitchen. The garden blooms with vibrant greens, and the zucchini plants reach for the blue above like eager hands. Whenever I think of summer, the memory of my grandmother’s kitchen dances in my mind, filled with the sweet aroma of their classic Lemon Zucchini Cake. It was a treat that made any afternoon feel like a celebration. Every slice was a reminder of sunshine, warmth, and love baked into tender crumb.
Today, I’m thrilled to share with you my rendition of this cozy Lemon Zucchini Cake, a delightful treat that perfectly merges zesty lemon and subtly sweet zucchini. Whether you’re looking to brighten up your afternoon tea or add a special dessert touch to a summer gathering, this cake will surely be a hit. It’s easy to whip up and even easier to enjoy — a true gem for your Pinterest boards!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Simple: Perfect for busy weeknights, you can have this Lemon Zucchini Cake baked and cooling in under an hour!
- Moist and Tender: The zucchini keeps the cake incredibly moist, ensuring that each slice is a delight to bite into.
- Zesty Freshness: With fresh lemon juice and zest, this cake embodies the essence of summer, bringing a refreshing zing.
- Glazed Goodness: A sweet glaze drizzled over the top adds an indulgent touch that’s simply irresistible.
- Family Friend Approved: A crowd-pleaser that’s sure to have family and friends coming back for seconds — and thirds!
Ingredients You’ll Need for Lemon Zucchini Cake
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
How to Make Lemon Zucchini Cake
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The aroma should fill your kitchen beautifully — a delightful hint of what’s to come!
- Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle generously over the cooled cake and watch it transform into a beautiful centerpiece. Enjoy every tender bite!
Delicious Variations to Try
- Zesty Blueberry Twist: Add half a cup of fresh blueberries to the batter for a burst of berry goodness that pairs well with lemon.
- Nutty Delight: Stir in half a cup of chopped walnuts or pecans for a delightful crunch.
- Lemon Poppy Seed: Incorporate a tablespoon of poppy seeds into the batter for a gorgeous texture and even more zesty flavor.
- Frosted Finish: Instead of a glaze, top your cake with a luscious cream cheese frosting for an extra layer of creaminess.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This cake can be made a few days ahead. Store it in an airtight container at room temperature and drizzle the glaze just before serving for the freshest flavor.
- Freezing Delight: If you want to savor this cake later, simply wrap it tightly and freeze it for up to three months. Thaw it in the fridge overnight before enjoying!
- Zucchini Prep: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel to prevent the batter from getting too wet.
- Slicing: For clean slices, use a serrated knife — your guests will appreciate how beautiful the slices are!
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 190
- Carbs: 29g
- Sugar: 12g
- Fat: 7g
- Protein: 3g
- Sodium: 120mg
Frequently Asked Questions
-
Can I make this ahead?
Absolutely! This cake stores well and can be prepared up to three days in advance. -
Can I use different ingredients?
Yes, you can substitute the vegetable oil with applesauce for a lighter version. -
How do I store leftovers?
Place any leftover cake in an airtight container at room temperature for up to three days. -
How long does it last?
If properly stored, the cake can last for about 3 days at room temperature or up to 3 months in the freezer.
Wrapping It Up
As you bring this Lemon Zucchini Cake into your home, you’re not just baking—a piece of sunshine is ready to be shared with loved ones. Each slice holds the warmth of summer, the zest of vibrant lemon, and the comforting tenderness we all crave. I hope you find joy in creating this delightful cake and that it fills your heart (and home) with sweetness.
Save this Lemon Zucchini Cake to your Dessert Ideas board so it’s ready when you need a cozy treat! Happy baking, friends!
Lemon Zucchini Cake
Ingredients
Main Ingredients
- 1 cup grated zucchini Make sure to squeeze out excess moisture.
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil Can substitute with applesauce for lighter version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 whole lemon (zest and juice) Use zest in batter and juice in glaze.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice For glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Glazing
- For the glaze, whisk together powdered sugar and lemon juice until smooth, and drizzle it over the cooled cake.
