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Lemon Zucchini Cake

Lemon Zucchini Cake: Your New Favorite Spring Dessert

Lemon Zucchini Cake combines the zest of fresh lemons and moist grated zucchini for a light, fluffy spring dessert.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Vegetable Oil Can substitute with melted coconut oil or butter
  • 1 cup Sugar Brown sugar can be used for deeper flavor
  • 2 tablespoons Lemon Zest Essential for the cake’s lemony profile
  • 1 teaspoon Lemon Extract Fresh lemon juice can be used as a substitute
  • 1 cup Plain Greek Yogurt Can swap with sour cream or dairy-free yogurt
  • 3 large Eggs Flax eggs can be used for a vegan option
  • 2 cups Shredded Zucchini Ensure it's well-drained
  • 2 cups All-Purpose Flour Consider whole wheat flour for a healthier alternative
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Glaze
  • 1 cup Powdered Sugar Can be replaced with coconut sugar or omitted
  • 2 tablespoons Milk Any milk works based on your preference

Equipment

  • 10x10 inch baking dish
  • Mixing Bowl
  • Electric Mixer
  • Oven
  • Grater
  • Spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Lemon Zucchini Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 10x10 inch baking dish with parchment paper and cooking spray.
  2. Grate the zucchini and wrap it in a paper towel to squeeze out excess moisture.
  3. Mix vegetable oil, sugar, lemon zest, and lemon extract until well blended. Add eggs one at a time, then Greek yogurt.
  4. Combine dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture.
  5. Gently fold in the drained zucchini, then pour the batter into the prepared baking dish.
  6. Bake for 25-28 minutes, checking for doneness with a toothpick.
  7. Cool in the dish for 10 minutes, then transfer to a wire rack. Prepare glaze by mixing powdered sugar and milk.
  8. Once cooled, glaze the cake and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure the shredded zucchini is well-drained and use room temperature eggs for better mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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