Lemon Zucchini Cake

Lemon Zucchini Cake is the perfect snack.  It’s light, moist and filled with lemony goodness!  Specks of zucchini add to the deliciousness of this lovely bundt cake, so try it now!

When you have so much zucchini in your garden that you don’t know what to do with it all (and friends aren’t asking anymore for bushels of it), baking comes to mind.  Try something unique by combining grated zucchini with bright lemons to make this irresistible cake.

This cake is easy to prepare.  Mix the sugar and lemon zest with your fingers until the sugar is moistened and the zest is incorporated throughout.

Add in oil, eggs, lemon juice and vanilla.

Separately, whisk the dry ingredients together.  Add those to the wet ingredients and mix until just combined and then fold in the zucchini.

Pour the batter into a bundt pan and bake for 45-50 minutes or until a tester inserted in the center comes out clean.  Cool the cake completely before removing from the pan and before glazing it.

To make the glaze, mix the melted butter, powdered sugar, vanilla and lemon juice.  Whisk it until it’s smooth and drizzle over the cooled cake.

All that’s left if a tall glass of ice tea and a slice!

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Lastly, if you make Lemon Zucchini Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Zucchini Cake

Makes: 12 servings

Prep Time: 20 minutes

Bake Time: 45 minutes

Total Time: 1 hour & 5 minutes


  • 1 cup granulated sugar
  • zest of 2 large lemons
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 cups (2 large zucchini) finely grated zucchini, water squeezed out

For the Glaze:

  • 3 tbsp unsalted butter, melted
  • 1 cup powdered sugar, sifted
  • 1/2 tsp pure vanilla extract
  • 2 tbsp freshly squeezed lemon juice


Preheat oven to 350°F. Spray a bundt pan or 9×13-inch baking pan with nonstick cooking spray.

In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.

Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the zucchini.

Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9×13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.

In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth and drizzle over cooled cake. Glaze will harden slightly.

Recipe by My Baking Addiciton


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