Lemon Zucchini Cake Recipe

Last Updated on December 18, 2020 by Diane Hoffmaster

A few days ago, I was out in the garden and discovered a huge zucchini.  It was the first of the season and had tried to hide from me under the leaves.  My children were less than thrilled when I brought my giant zucchini into the house.  It is not their favorite vegetable!  I decided to check out Pinterest to see if there were any unique zucchini recipes that my children would enjoy.  I stumbled upon a ton of zucchini recipes that I want to try but the one I chose for this weekend was a lemon zucchini cake recipe with a lemon glaze on top.

Some people might call this lemon zucchini cake recipe a quick bread but I think it is sweeter than a traditional quick bread recipe, especially with the lemon glaze on top.  If you want your cake recipe to be a tad less sweet, just skip the glaze.  This easy dessert recipe was actually a huge hit with both the kids and the husband, none of whom like zucchini.  I can kid myself into thinking this tasty summer dessert is actually healthy seeing as it has both fruit AND vegetable in it, right?  This lemon zucchini cake recipe will actually make TWO 9 x 5 inch cakes so cut the recipe in half if needed!

Lemon Zucchini Cake Recipe

Yield: 2 cakes

Lemon Zucchini Cake Recipe

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This lemon zucchini cake recipe is the perfect balance between tart and sweet. You won't even notice the zucchini in there!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 cups all purpose flour
• 1 tsp salt
• 4 tsp baking powder
• 4 eggs
• 1 cup buttermilk
• 1 cup grapeseed oil
• 2 2/3 cup sugar
• 2 lemons (juiced and zest removed)
• 2 1/2 cups zucchini
• FOR THE GLAZE
• 1 1/2 cups powdered sugar
• juice of 1 lemon
• zest of 1 lemon
• 1 to 2 TBSP heavy cream or milk

Instructions

2. In a large bowl, combine the flour, baking powder and salt. Set aside
3. In a large mixing bowl, combine the eggs, oil and sugar. Beat until smooth and well mixed.
4. Add the buttermilk, lemon juice, and lemon zest to the egg mixture. Beat until combined
5. Gradually mix in the shredded zucchini
6. Add dry ingredients to wet ingredients and stir until combined
7. Pour batter intoTWO 9 x 5 inch loaf pans that have been greased or sprayed with non stick spray
8. Bake at 350 degrees for 45 to 50 minutes or until knife inserted into center comes out clean
9. Remove from oven and let cool 10 to 15 minutes. Remove from pan
10. Make glaze by combining ingredients in a bowl and whisking with fork. Drizzle over still slightly warm cake.
11. Serve warm and enjoy

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 7305Total Fat: 242gSaturated Fat: 33gCholesterol: 44mgSodium: 5423mgCarbohydrates: 1234gSugar: 784gProtein: 91g

Follow my dessert recipes on Pinterest for more delicious dessert ideas!