Lemon Zucchini Cake
Lemon Zucchini Cake
Bright lemon, tender zucchini crumb and a sweet-tart glaze — an olive-oil cake that stays moist for days, ready in about an hour
This lemon zucchini cake is the sneaky-vegetable dessert everyone asks about. Shredded zucchini melts into the crumb for incredible moisture, olive oil keeps it Mediterranean and tender, and a double hit of lemon — zest in the batter, glaze on top — makes it sing.
One bowl, about an hour, and it tastes even better on day two. Nobody will guess the secret ingredient.
Why you'll love this cake
- Incredibly moist crumb that stays fresh for days
- Bright double-lemon flavor — zest in the batter, glaze on top
- Olive oil instead of butter — tender and Mediterranean
- One bowl, no mixer needed
- Uses up summer zucchini beautifully
- Nobody guesses the secret ingredient
Health notes
- Zucchini: Adds moisture, fiber and vitamin C with almost no calories.
- Olive oil: Extra-virgin olive oil replaces butter — a cornerstone of the Mediterranean diet.
- Lemon: Fresh zest and juice bring vitamin C and bright flavor without extra sugar.
- Eggs: 5g of protein per slice from eggs and flour.
- A treat, honestly: This is dessert — the Mediterranean angle is olive oil and real ingredients, not a health claim.
Key element — squeeze the zucchini dry
After grating, wring the zucchini in a clean towel until barely any liquid comes out. Excess water makes the cake gummy and dense — dry zucchini gives a tender, even crumb.
Ingredients
Dry
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Wet
- 3 large eggs
- ¾ cup extra-virgin olive oil (mild)
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
Fold-in
- 1½ cups grated zucchini, squeezed very dry
Lemon glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest, plus extra for topping
- Thin zucchini ribbons, for topping (optional)
Swaps
- Gluten-free: Use a 1:1 gluten-free flour blend — the crumb stays tender.
- Less sugar: Reduce to ¾ cup sugar; the lemon keeps it bright.
- Orange version: Swap lemon for orange juice and zest — equally lovely.
- Muffins: Bake in a lined muffin tin at 350°F for 20–22 minutes.
Instructions
| 1 | Prep. Heat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Grate the zucchini, then wring it in a clean towel until very dry. |
| 2 | Whisk dry. In a medium bowl, whisk the flour, baking powder, baking soda and salt. |
| 3 | Whisk wet. In a large bowl, whisk the eggs and sugar until pale, about 1 minute. Whisk in the olive oil, lemon juice, lemon zest and vanilla until smooth. |
| 4 | Combine. Fold the dry ingredients into the wet just until no flour streaks remain, then fold in the squeezed zucchini. Do not overmix. |
| 5 | Bake. Pour into the pan and bake 38–42 minutes, until golden and a toothpick comes out with moist crumbs (not wet batter). Cool in the pan 10 minutes, then turn out to cool fully. |
| 6 | Glaze. Whisk the powdered sugar, lemon juice and zest into a thick pourable glaze. Drizzle over the fully cooled cake, top with extra zest and zucchini ribbons, and let set 15 minutes before slicing. |
Pro tips
- Use a mild olive oil — a peppery one can overpower the lemon.
- Do not overmix once the flour goes in; a few lumps are fine and keep the crumb tender.
- Glaze only a fully cooled cake — warm cake melts the glaze into a puddle.
- Zest the lemons before juicing them; it is much easier that way.
- Day two is peak — the lemon soaks through and the crumb gets even more tender.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 320 |
| Protein | 5g |
| Net carbohydrates | 42g |
| Total carbohydrates | 44g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 280mg |
Estimates based on 2 cups flour, ¾ cup olive oil, 3 eggs and 1 cup sugar, 10 slices. Exact macros vary with portions.
Variations
Orange zucchini
Swap all lemon for orange juice and zest — a softer, sweeter citrus version.
Blueberry lemon
Fold in 1 cup fresh blueberries with the zucchini for bursts of berry in every slice.
Poppy seed
Add 2 Tbsp poppy seeds to the dry ingredients for the classic lemon-poppy pairing.
Muffins
Bake in a lined 12-cup muffin tin at 350°F for 20–22 minutes — glaze or skip it.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temperature | Up to 2 days | Cover tightly; the glaze keeps it moist |
| Refrigerator | Up to 5 days | Bring to room temperature before serving for the best texture |
| Freezer | Up to 3 months | Freeze unglazed slices; thaw and glaze fresh |
FAQ
Test your knowledge
5 quick questions about this lemon zucchini cake
1. Protein per slice?
2. Net carbs per slice?
3. How long does the whole recipe take?
4. What is the most important prep step?
5. How do you know the cake is done?
Frequently asked questions
How long does it take to make Lemon Zucchini Cake?
20 minutes of prep.
How should I store leftovers?
Covered at room temperature for 2 days, or refrigerated up to 5 days.
Can I make substitutions in this recipe?
Olive oil: Extra-virgin olive oil replaces butter — a cornerstone of the Mediterranean diet.
Can I freeze Lemon Zucchini Cake?
Freeze unglazed slices; thaw and glaze fresh. It freezes well unglazed for up to 3 months.
Test your knowledge4 quick questions about this recipe
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