🌱 Vegan Lemon Zucchini Cake with Lemon Glaze 🍋
This Vegan Lemon Zucchini Cake with Lemon Glaze is bright, tender, and secretly packed with shredded zucchini. A thick lemon glaze drips down the sides, the crumb stays moist for days, and no one will believe it’s vegan. It’s just as good for breakfast and afternoon tea as it is for dessert.
I love how the zucchini disappears into the cake except for those pretty green flecks. The lemon keeps everything fresh instead of heavy, and that glaze is the best part. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Lemon Zucchini Cake 💚
- 🌱 Completely dairy-free and egg-free
- 🍋 Bright lemon flavor in the cake and glaze
- 🥒 Extra-moist from shredded zucchini
- ☕ Perfect for breakfast, brunch, or dessert
- 🎂 No one will guess it’s vegan
- 🧊 Stays soft for days
The Secret to a Moist Vegan Zucchini Cake
Squeeze the shredded zucchini lightly — you want some moisture, not a puddle. Plant milk, oil, and the zucchini keep the crumb tender without eggs. Lots of lemon zest in the batter matters more than juice alone. Glaze the cake while it’s just barely warm so the icing drips down the sides like the photo.
Frequently Asked Questions ❓
Do I peel the zucchini? 🥒
No. The skin gives you those pretty green specks and extra nutrients. Just grate it finely.
Can I make this as muffins? 🧁
Yes. Bake at 350°F (175°C) for 18–22 minutes, then drizzle with glaze once cool.
How long does it keep? 🧊
Cover and keep at room temperature for 2 days, or refrigerate for up to 5 days. The glaze stays prettiest if you add it the day you serve.
🌱 Vegan Lemon Zucchini Cake with Lemon Glaze
Ingredients 🛒
For the Cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) sugar
- ⅓ cup (80 ml) oil
- ½ cup (120 ml) plant milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini, lightly squeezed
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- Lemon slices and extra zest, for garnish
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment.
- Whisk the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, oil, plant milk, lemon juice, lemon zest, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini.
- Pour into the pan and bake for 45–50 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then move to a rack.
- Whisk the powdered sugar with enough lemon juice to make a thick but pourable glaze. Stir in the zest.
- Spoon the glaze over the slightly warm cake and let it drip down the sides. Top with lemon slices and extra zest.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Net carbohydrates | 34g |
| Total carbohydrates | 35g |
| Fiber | 1g |
| Total fat | 7g |
| Sodium | 140mg |
Estimates based on a loaf cake with lemon glaze. Exact numbers may vary by flour brand and glaze thickness.
Notes & Tips 💡
- Don’t squeeze the zucchini completely dry or the cake can turn out dense.
- If the top browns too quickly, tent with foil for the last 10 minutes.
- For extra lemon flavor, brush the warm cake with a little lemon juice before glazing.
- This also works in an 8-inch square pan — start checking at 30 minutes.
This Vegan Lemon Zucchini Cake with Lemon Glaze is bright, moist, and made for sharing. Breakfast, brunch, tea, or dessert — it works for all of it. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
