Moist Lemon Zucchini Cake with Sweet Glaze

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Bright, zesty, and unbelievably moist, this Lemon Zucchini Cake is a delightful twist on traditional sweet loaves. With the refreshing zing of lemon and the hidden goodness of finely shredded zucchini, every bite bursts with citrus flavor while staying tender and rich. The sweet lemon glaze drizzled on top adds a luscious, glossy finish that makes this cake not just a dessert, but a centerpiece.

Perfect for breakfast, brunch, or an afternoon snack with tea, this cake is a clever way to sneak veggies into something truly irresistible. Whether you’re baking for guests or enjoying a cozy moment at home, the Lemon Zucchini Cake will win over everyone with its bright flavor and soft, velvety texture.

Why You’ll Love This Lemon Zucchini Cake

• Incredibly Moist thanks to zucchini, which blends right in without leaving a veggie taste.
• Perfectly Balanced flavor with tart lemon and sweet glaze.
• One-Bowl Recipe makes cleanup a breeze.
• Versatile Treat ideal for breakfast, dessert, or gifting.
• No Fancy Equipment needed, but the result tastes bakery-level!

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Preparation Phase & Tools to Use

To make this lemon zucchini cake effortless, it’s best to have a few kitchen tools ready:

• Box Grater: Essential for finely grating zucchini without turning it mushy.
• Mixing Bowls: Use one large and one medium bowl for wet and dry ingredients.
• Whisk and Rubber Spatula: The whisk helps aerate the batter while the spatula is perfect for folding ingredients gently.
• Loaf Pan (9×5-inch): This size ensures even baking and a beautiful loaf shape.
• Cooling Rack: Important for cooling the cake evenly and preventing soggy bottoms.

Each of these tools helps achieve the cake’s perfect texture and consistency, so having them prepped will save time and effort.

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Preparation Tips

Before you begin, make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels—this prevents a soggy batter. Don’t skip the lemon zest; it infuses the cake with bright citrus notes that lemon juice alone can’t provide. Always preheat your oven and prepare your loaf pan with parchment paper or nonstick spray for easy removal. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.

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Ingredients for this Lemon Zucchini Cake

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup neutral oil (vegetable or canola oil)
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 teaspoon pure vanilla extract
• 1 cup finely grated zucchini (excess moisture squeezed out)

For the Sweet Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice (freshly squeezed)
• 1/2 teaspoon lemon zest (optional, for garnish)

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Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal. This ensures your cake comes out cleanly and evenly.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix forms the base of your batter and helps the cake rise perfectly.

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Step 3: Whisk Wet Ingredients

In a large mixing bowl, combine the sugar, eggs, and oil. Whisk until smooth and slightly thickened. Then add Greek yogurt, lemon juice, lemon zest, and vanilla extract. Continue whisking until the mixture is light and fully incorporated.

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Step 4: Add the Zucchini

Fold in the grated zucchini using a spatula. Make sure the zucchini is well-drained; squeeze it with a clean kitchen towel or paper towels to avoid adding too much moisture to the batter.

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Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients into the wet mixture in two parts. Gently fold until just combined—avoid overmixing to maintain a tender crumb.

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Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back slightly when pressed.

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Step 7: Cool Before Glazing

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial for the glaze to set properly.

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Step 8: Make and Add the Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Once the cake is completely cool, drizzle the glaze over the top. Optionally, sprinkle with extra lemon zest for a beautiful finish.

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Notes

This Lemon Zucchini Cake is best served fresh but develops even more flavor the next day as the lemon glaze seeps into the loaf. You can adjust the sweetness of the glaze by adding more or less powdered sugar, and if you prefer a thicker topping, reduce the lemon juice slightly. Using Greek yogurt or sour cream adds richness and helps create a dense, moist texture.

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Watch Out for These Mistakes While Cooking

• Not draining the zucchini enough: This can lead to a wet, gummy cake that doesn’t bake through.
• Overmixing the batter: Stir just until combined to avoid a dense or rubbery texture.
• Using bottled lemon juice: Freshly squeezed lemon juice and zest give the cake its signature brightness and shouldn’t be skipped.
• Skipping parchment paper: This can cause sticking, making the loaf difficult to remove from the pan.
• Adding glaze while the cake is warm: It will melt off and not form that luscious topping we want.

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Storage Instructions

Store the fully cooled Lemon Zucchini Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and glaze it before serving. If refrigerated, let the cake sit at room temperature for 15–20 minutes before enjoying for the best texture.

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Estimated Nutrition

Per slice (based on 10 servings):

• Calories: 285
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Fiber: 1g
• Sugars: 25g
• Protein: 4g

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Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works just as well and offers a similar moisture content and texture.

Can I make this cake gluten-free?

You can substitute a 1:1 gluten-free baking flour. The texture might vary slightly, but it still turns out delicious.

What can I use instead of Greek yogurt?

Sour cream or plain regular yogurt are great substitutes that offer the same moisture and tang.

Is it possible to make muffins from this recipe?

Absolutely. Divide the batter into a muffin tin and bake for 18–22 minutes at the same temperature.

How do I keep the glaze from being too runny?

Start with 1 tablespoon of lemon juice and add more gradually until it reaches your desired thickness.

Can I reduce the sugar in the cake?

You can reduce it slightly, but be cautious—sugar adds moisture as well as sweetness. Don’t go below 3/4 cup.

Do I need to peel the zucchini?

No peeling needed! The green flecks add visual appeal and the skin is tender enough to blend in perfectly.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day as the lemon flavor deepens. Just store it properly and glaze before serving if possible.

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Conclusion

Moist, zesty, and subtly sweet, this Lemon Zucchini Cake proves that vegetables belong in dessert. It’s an easy, crowd-pleasing loaf that comes together with minimal effort and maximum flavor. Whether you’re whipping it up for brunch, gifting it to a friend, or sneaking a slice with your coffee, this cake is sure to bring brightness to your table. Give it a try—and don’t forget the glaze!

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