This Lemon Zucchini Cake is about to steal the show! The cake is tender, super moist, and full of amazing lemon flavor. The lemon and zucchini pair beautifully together (you hardly even notice the zucchini). And with the cream cheese frosting, it’s the perfect recipe for using up zucchini this summer!
I’m a big fan of zucchini, but adding it to desserts is something I only started doing a couple years ago. Since then, I’ve fallen in love with the fun treats you can have while getting a side of veggie. And while I don’t have a garden, I know many do and it’s always nice to have great recipes to use up what you’ve grown. No point in doing all the hard work and not enjoying the fruits (or veggies!) of your labor! My classic zucchini bread and this AMAZING zucchini chocolate cake have been at the top of my list of favorites, but this lemon zucchini cake might just give them a run for their money!
Based loosely on my lemon poke cake recipe, the cake itself is super moist, thanks to the oil-butter combo (and the zucchini). And it’s SO tender! The acidity of the lemon juice does wonders in breaking down the glutens in the batter and, of course, adds terrific, big, real lemon flavor along with the lemon zest. I can’t say enough about how great the lemon flavor is. Top it off with the best cream cheese frosting ever, and don’t be surprised when one bite turns into ten! Bon appétit!
What You’ll Need
Time to load up your shopping cart! Here’s what you’ll need to make this summery cake. For precise measurements, scroll to the recipe card below.
- All-purpose flour – I always recommend a food scale to be sure you measure your flour (and other things) correctly. Too much flour can be the biggest culprit to a dry or dense cake. If you don’t have one, use the spoon and level method.
- Unsalted butter and vegetable oil – I used half butter and half oil in this recipe. The oil makes the cake extra moist, while the butter contributes more flavor.
- Lemon zest – The use of lemon zest in addition to the juice really helps drive home that real lemon flavor. Use fresh zest, NOT the dried stuff.
- Eggs – Use large eggs, not medium or extra large.
- Milk – Whole milk or 2% will both do the trick.
- Fresh lemon juice – I mean it when I say “fresh.” Bottled lemon juice can taste dull and overly acidic.
- Shredded zucchini – Small and medium zucchini have the best flavor and texture.
- Cream cheese – I highly recommend full-fat, brick-style cream cheese. Other versions will give you a thinner frosting.
- Powdered sugar – The powdered sugar in the frosting contributes not only sweetness but also structure to this frosting. While you could reduce the amount used, keep in mind it’ll be thinner and you’ll have less.
Tips for Baking with Zucchini
- Size matters. Aim for small or medium zucchini. They tend to be sweeter and more tender with smaller seeds and more delicate peels.
- Don’t peel. The zucchini skin contributes color, texture, and flavor to the dessert. So, leave it on. I love the way it softens as it bakes, sort of melting into the cake.
- Thoughts on shredding. If your pieces of shredded zucchini are on the longer side, they can make this cake tricky to slice. I will often shred my zucchini a little smaller or give it a quick chop before folding it into the batter.
- Squeeze. I didn’t squeeze out moisture from my zucchini, but if it seems like the moisture is excessive, you can squeeze some of the moisture out with a cheesecloth (or blot thoroughly with a paper towel). You want some of the moisture from the vegetable, but too much will ruin the texture of the cake.
- Check for doneness. The zucchini makes this cake extra dense and moist, which can result in a sunken center if it isn’t cooked through. Check for doneness by poking a toothpick into the center. If it comes out mostly clean with a few crumbs, it’s ready!
How to Make a Lemon Zucchini Cake
Ready to get started? Here’s a quick overview of how to make this zingy, zesty zucchini cake. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350°F and spray a 9×13-inch cake pan with non-stick.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients. Beat the butter, oil, sugar, lemon zest, and vanilla extract on high speed until light in color and fluffy (2-3 minutes). Mix in the eggs, one at a time.
- Put it all together. Mix in half of the dry ingredients, then combine the milk and lemon juice and mix them into the batter. Mix in the remaining dry ingredients. Gently fold the zucchini into the batter.
- Bake. Pour the batter into the prepared cake pan and bake for 28-33 minutes.
- Cool. Let the cake cool completely before frosting.
- Make the frosting. Beat together the cream cheese and butter on medium speed until smooth. Mix in half of the powdered sugar, followed by the vanilla, and then the remaining powdered sugar.
- Frost the cake. Spread the frosting over the fully cooled cake.
- Slice and serve. Slice and serve the cake. If you’d like, you can pop it in the fridge for a moment so the frosting firms up a bit (I like it that way).
Variation Ideas
- Lemon frosting. I will sometimes add a splash of lemon juice and a little lemon zest to the frosting. Voila! Lemon cream cheese frosting.
- Opt for a glaze. Not a big frosting person? You could swap it out for the delightful glaze from this Vanilla Bundt Cake recipe. Just be sure to let the cake cool for a bit before glazing.
- Make ’em cupcakes. Looking for a shareable dessert? Instead of pouring the batter into a 9×13 cake pan, fill 24 standard cupcake tins ~3/4 of the way and bake for about 15-20 minutes.
How to Store
- Refrigerator. Wrap the cake pan in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight container. You can store the leftovers in the fridge for 4-5 days. This cake is best enjoyed at room temperature, so let the chilly leftovers sit on the counter for a bit before enjoying.
- Freezer. Need more time? Wrap the cake in two layers of plastic wrap or arrange slices in a single layer in an airtight, freezer-safe container. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
Lemon Zucchini Cake
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 13 minutes
- Yield: 12–15 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
One bite of this Lemon Zucchini Cake and you’ll be hooked! Tender, moist, and full of real lemon flavor, this cream cheese frosting-topped masterpiece is about to win you over.
Ingredients
Lemon Zucchini Cake
- 2 3/4 cups (358g) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 2 tablespoons fresh lemon zest
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup (180ml) milk
- 1/2 cup (120ml) fresh lemon juice
- 2 1/4 cups (270g) shredded zucchini
Cream Cheese Frosting
- 8 oz (226g) cream cheese, room temperature
- 6 tablespoons (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (176°C) and prepare a 9×13-inch cake pan with non-stick baking spray.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil, sugar, lemon zest and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth.
- Add the zucchini and gently fold together. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Pour the batter into the prepared cake pan and bake for 28-33 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool completely before adding the frosting.
- To make the cream cheese frosting, add the cream cheese and butter to a large mixing bowl. Beat on medium speed until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth, then add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined.
- Spread the frosting evenly on top of the cake and then decorate as desired.
- Slice and serve, or refrigerate until ready to serve. The frosting will firm up when cold, so I recommend serving the cake just slightly cool, or at room temperature. Cake is best when eaten within 4-5 days.
Made this cake over the weekend and it was fantastic, My non-zucchini eating husband couldn’t believe the zucchini was in there. So moist and tender. Loved it.
Awesome! I’m so glad you both enjoyed it!
Light and fluffy moist cake, the little specks of green is interesting but cannot be tasted so loved the use of zucchini. A great recipe once again !!
I’m so glad you enjoyed it!