Lemon Zucchini Cake Recipe

Last Updated on February 16, 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.

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Easy Lemon Zucchini Cake Recipe 2

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!

Zucchini Lemon Cake Recipe 2

Lemon Zucchini Cake Recipe

Yields 2 cakes

Lemon Zucchini Cake Recipe

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

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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  • 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
  • 1 1/2 cups powdered sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 to 2 TBSP heavy cream or milk


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



7305 cal


242 g


1234 g


91 g
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  1. I can't eat this now because I am training for a competition, but soon. I can't wait to make it!
  2. I dont have grapeseed oil, what should I sub?
  3. how much buttermilk??? its not listed in ingredients, but is in the instructions.
  4. Hi, The recipe itself says "add the buttermilk" but in the ingredient list and measurements buttermilk isn't mentioned. Could you tell me how much buttermilk is needed?
  5. I can't wait to try this! I don't have any zucchini, but I'm swimming in squash.

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