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slice of lemon zucchini cake glazed with lemon slice on top on speckled plate.
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5 from 6 votes

Lemon Zucchini Cake

Bright lemon zest and garden-fresh zucchini together create a perfect balance of citrusy tang and moist, tender crumb. Elevate your baking experience with the marriage of vibrant flavors, making this Lemon Zucchini Cake a delightful treat for any occasion.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: brunch, Dessert, Snack
Servings: 12
Calories: 316kcal
Author: Courtney Paige

Equipment

  • 10x10 baking pan
  • box grater
  • Mixing Bowl
  • ruber spatula
  • electric hand mixer
  • Measuring cups and spoons

Ingredients

Cake

  • ⅔ cup vegetable oil
  • 1 ⅓ cup sugar
  • 2 tbsp lemon zest
  • ½ tsp lemon extract
  • ⅓ cup plain greek yogurt
  • 2 eggs
  • 1 cup shredded zucchini moisture removed
  • 1 ½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Glaze

  • 1 cup powdered sugar
  • 1 tbsp lemon zest
  • 2-4 tbsp milk of choice

Instructions

  • Preheat the oven to 350°F. Line a 10x10 baking dish with parchment paper and spray with cooking spray.
  • Grate zucchini with a large grater. Then wrap the pile in at least 4-6 paper towels and squeeze out the moisture. This is very important!
    shredded zucchini in small bowl.
  • In a large bowl, use an electric hand mixer to beat together oil, sugar, lemon zest, and lemon extract.
  • Beat in one egg at a time, creating a luscious yellow batter. Add greek yogurt and beat again until smooth.
    wet ingredients for lemon zucchini cake mixed together.
  • Fold in the grated zucchini. Then add all of the dry ingredients into the bowl with the wet ingredients and mix again. Be sure to scrape down the sides of the bowl so everything is mixed well.
  • Pour the cake batter into your prepared pan and bake for 25-28 minutes or until a toothpick comes out clean.
    lemon zucchini cake batter in square baking dish.
  • Let the cake cool completely (to expedite the process, place the pan in the fridge or freezer for a few).
  • Use a hand mixer to combine the glaze ingredients. Start on low speed then gradually increase to high speed and beat until smooth.
  • Move the cake to a wire rack and spread icing across the top of the cake and allow to harden again.
    glazed lemon zucchini cake sliced into squares on wire cooling rack.
  • Serve the lemon cake chilled or room temperature. ENJOY!

Notes

Removing ALL the moisture from the zucchini is very important! This cake should have a subtle rise. If a toothpick comes out clean, but then the cake sinks, the zucchini had too much moisture. 
I've found that by grating the zucchini first before prepping anything and allowing it to 'air out' also removes some of the moisture. Sprinkle a pinch of salt on the grated zucchini, allow the salt to remove some moisture, and squeeze again with the paper towel.
I like to do both parchment and cooking spray because it makes removal from the pan easiest.

Nutrition

Serving: 1slice | Calories: 316kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 85mg | Fiber: 1g | Sugar: 34g