For best results, ensure the zucchini is well-drained to prevent a soggy cake. Using room-temperature eggs helps create a smoother batter. Feel free to add a handful of chopped nuts (like walnuts or pecans) to the batter for added texture. The cake can be stored in an airtight container at room temperature for up to 3 days.
Lemon Zucchini Cake
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PREP TIME5 mins
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COOK TIME50 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS22
This Lemon Zucchini Cake is a delightful dance of zesty citrus and moist, tender crumb. The subtle sweetness of zucchini intertwines beautifully with bright lemon notes, creating a cake that's both refreshing and comforting—perfect for a sunny afternoon treat or a delightful dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol37 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium147 mg
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Sugar37 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or spray with baking spray and line with parchment paper, leaving an overhang. Set aside. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside. (3 minutes)
03
Step
5 mins
In a large bowl, whisk together the granulated sugar and olive oil until smooth. Add the eggs and Almond Breeze Vanilla Almondmilk, whisking until fully incorporated. Stir in the lemon juice and vanilla extract. (5 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) just until combined. Do not overmix. Gently fold in the shredded zucchini and lemon zest. (5 minutes)
05
Step
50 mins
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The top of the cake should spring back lightly when touched. (50 minutes)
06
Step
15 mins
Let the cake cool in the pan for 15 minutes before using the parchment paper overhang to carefully lift it out onto a wire rack to cool completely. (15 minutes)
07
Step
5 mins
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and you reach your desired consistency. Drizzle the glaze evenly over the cooled cake. Slice and serve. (5 minutes)
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Carlo Jast
Jun 29, 2025I love how easy this recipe is to follow. It's become a family favorite!
Aletha Conn
May 25, 2025I added a pinch of nutmeg to the batter, and it complemented the lemon beautifully!
Terrance Murray
May 4, 2025This cake is so moist and flavorful! The lemon glaze is the perfect finishing touch.
Arianna Medhurst
Apr 11, 2025The zucchini adds a lovely texture without overpowering the lemon flavor. Highly recommend!