Vegan Lemon Zucchini Cake with Lemon Glaze

Bright, tender, and bursting with fresh lemon flavor — this Vegan Lemon Zucchini Cake is the perfect way to use up summer zucchini!

It’s incredibly moist, lightly sweet, and has the perfect balance of citrus brightness. Great for breakfast, brunch, afternoon tea, or dessert — no one will believe it’s vegan!

Why You’ll Love This Vegan Lemon Zucchini Cake

Super moist thanks to fresh zucchini
Bright, refreshing lemon flavor in every bite
Easy one-bowl mixing
Naturally vegan and easily gluten-free
Perfect make-ahead loaf that stays fresh for days

Vegan Lemon Zucchini Cake Recipe

(1 loaf | Serves 8–10)

Ingredients: Dry:

2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp lemon zest

Wet:

1¾ cups (about 250g) finely grated zucchini (1 large or 2 medium, do not squeeze)
¾ cup (150g) granulated sugar or coconut sugar
½ cup (120ml) unsweetened plant milk (oat or almond)
⅓ cup (80ml) neutral oil or melted vegan butter
¼ cup (60ml) fresh lemon juice (about 1 large lemon)
1 tsp vanilla extract

Lemon Glaze:

1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

For Topping:

Extra lemon zest
Thin lemon slices

Instructions:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
Combine wet ingredients: In another bowl, mix grated zucchini, sugar, plant milk, oil, lemon juice, and vanilla until well combined.
Make the batter: Pour the wet ingredients into the dry and stir gently until just combined (do not overmix). The batter will be thick.
Bake: Transfer to the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the glaze: Whisk powdered sugar with 2 tbsp lemon juice until smooth and pourable. Add more lemon juice if needed. Drizzle generously over the cooled cake.
Finish: Top with extra lemon zest and lemon slices. Let the glaze set for 10–15 minutes before slicing.

Storage: Store covered at room temperature for 2–3 days or in the fridge for up to 6 days. Bring to room temperature before serving. Freezes well (sliced or whole) for up to 2 months.

Pro Tips

Don’t squeeze the zucchini — the extra moisture keeps the cake perfectly tender.
Gluten-free: Use a reliable 1:1 gluten-free flour blend.
Oil-free: Replace oil with unsweetened applesauce.
Extra lemony: Add ½ tsp lemon extract to the batter.
Muffins variation: Divide into a 12-cup muffin tin and bake 20–25 minutes.

This Vegan Lemon Zucchini Cake is bright, moist, and irresistibly delicious — the ultimate summer baking recipe!