When it comes to unexpected yet delicious dessert pairings, the Lemon Zucchini Loaf Cake Recipe might not be the first to come to mind—but it’s one you’ll quickly grow to love. This cake is packed with bright lemon flavor and the subtle moisture zucchini brings to every bite. Light, tender, and simple to make, it’s a loaf-style treat that’s perfect for any occasion. Once you try it, you’ll see why this unique combination works so well.
Here are a few other zucchini recipes you need to check out as well. Zucchini bran muffins, double chocolate zucchini cake, whole wheat zucchini bread, zucchini banana bread, and zucchini potato fritters.
Ingredients
- Granulated sugar- brown sugar can also be used, but I prefer granulated for a more neutral flavor.
- Lemons- this recipe uses both the fresh lemon juice and lemon zest.
- Butter- this will be melted, which makes it a very easy recipe to do, no mixer is needed!
- Egg- be sure it is a large egg.
- Vanilla
- All-purpose flour- whole wheat pastry flour or einkorn flour could also be used if you wanted to use whole grain flour.
- Baking soda
- Salt- Kosher salt is my preferred.
- Zucchini- be sure to read below if you have not baked with zucchini before.
- Cream cheese- for the icing. This is optional if you want to do the cake without icing.
- Powdered sugar- For the icing as well.
How To Make
Start by grating the zucchini. Once it is grated, squeeze the zucchini to remove excess moisture. Set this aside, it will be the last thing mixed in. Wash your lemon well with soap to clean it thoroughly then dry.
Zest and juice the lemon(s). Mix just the zest and sugar in a small bowl. Mix the lemon sugar with the melted butter. To this, mix in the egg, vanilla, and lemon juice.
Top tip: Be sure not to overmix the batter once the egg goes in. This will result in a tough cake. It is important to only mix until ingredients are incorporated, nothing more.
Mix the flour, baking soda, and salt in a separate bowl. Add this to your batter and mix to incorporate. Last in is the grated and squeezed zucchini. Mix this into your batter without overmixing.
Pour into your prepared loaf pan and bake until a toothpick comes out clean. Remove it from the oven and let it cool for 5 minutes before turning it out onto a cooling rack.
Once the cake is cooled it is time to top it with the lemon cream cheese icing. Mix the softened cream cheese, lemon zest, lemon juice, powdered sugar, and vanilla into your bowl. Mix with a stand mixer, hand mixer, or even by hand if you prefer. Once it is creamy and smooth, spread it over the top of the zucchini cake.
Baking with zucchini
- Grate the Zucchini Finely
Use the fine side of a box grater or a food processor to shred the zucchini so it blends smoothly into the batter. - Squeeze Out Excess Moisture
Zucchini holds a lot of water, which can make your cake dense or soggy. After grating, use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. - No Need to Peel
The peel is tender and blends into the batter during baking, adding a subtle color and texture without being noticeable. - Fold it in Last
Stir the grated zucchini into the batter at the very end to avoid overmixing, which can affect the cake's texture. - Use Fresh Zucchini
Smaller, younger zucchini work best for baking since they are less watery and have fewer seeds, resulting in better texture and flavor.
Other Bread Recipes
Lemon Zucchini Loaf Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- 14 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla
- ¼ cup fresh lemon juice
- 2 cups grated zucchini
Lemon cream cheese icing
- 4 ounces softened cream cheese
- 1 tablespoon lemon zest
- ½ teaspoon vanilla
- 1 ½ cups powdered sugar
- lemon juice enough to get the icing to the consistency you want
Instructions
- Start by grating the zucchini. Once it is grated, squeeze the zucchini to remove excess moisture. Set this aside, it will be the last thing mixed in. Wash your lemon well with soap to clean it thoroughly then dry.
- Zest and juice the lemon(s). Mix just the zest and sugar in a small bowl. Mix the lemon sugar with the melted butter. To this, mix in the egg, vanilla, and lemon juice.
- Top tip: Be sure not to overmix the batter once the egg goes in. This will result in a tough cake. It is important to only mix until ingredients are incorporated, nothing more.
- Mix the flour, baking soda, and salt in a separate bowl. Add this to your batter and mix to incorporate. Last in is the grated and squeezed zucchini. Mix this into your batter without overmixing.
- Pour into your prepared loaf pan and bake until a toothpick comes out clean. Remove it from the oven and let it cool for 5 minutes before turning it out onto a cooling rack.
- Once the cake is cooled it is time to top it with the lemon cream cheese icing. Mix the softened cream cheese, lemon zest, lemon juice, powdered sugar, and vanilla into your bowl. Mix with a stand mixer, hand mixer, or even by hand if you prefer. Once it is creamy and smooth, spread it over the top of the zucchini cake.
Did you make this recipe? Let me know!