Lemon Zucchini Cake: A Cozy Slice of Summer
There’s something magical about the warmth of summer, especially when it comes to garden-fresh produce. As I reminisce about sunny afternoons spent in a friend’s backyard, surrounded by vibrant zucchini plants, I can’t help but think of the many delicious dishes that spring forth from those green bundles of joy. One summer afternoon, we decided to turn the humble zucchini into something sweet and delightful, and thus, my Lemon Zucchini Cake was born. With its bright lemony flavor and moist texture, this cake is a comforting treat for any occasion. This easy, wholesome recipe is perfect for those looking for a refreshing twist on traditional cake — a cozy treat that invites nostalgia with every bite. You’ll want to save this Lemon Zucchini Cake to your Pinterest board for later, trust me!
Why You’ll Love This Recipe
- Bursting with citrusy flavor: The bright lemon zest and juice create a zesty note that perfectly complements the tender zucchini.
- Super moist and fluffy: The combination of vegetable oil and eggs ensures a cake that’s incredibly moist without being heavy.
- Easy to whip up: This straightforward recipe speaks to both novice and seasoned bakers, making it an easy summer dessert for busy weeknights or special gatherings.
- A delightful glaze: The lemon glaze adds the perfect sweet and tangy finishing touch to a comforting cake.
- Healthy-ish indulgence: Packed with zucchini means there’s a subtle sense of goodness in each slice — perfect for a little guilt-free treat!
What You’ll Need
Gather these simple ingredients to create your delectable Lemon Zucchini Cake:
- 1 cup zucchini, grated
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
How to Make Lemon Zucchini Cake
Let’s make it together, step by step:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended, feeling the textures come together.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice until the fragrance of citrus fills your kitchen.
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix; it’s okay if a few flour streaks remain visible.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, filling your home with an incredible aroma.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience makes perfect!
- For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake, watching it cascade down the sides like a gentle summer rain.
- Slice and enjoy your delicious Lemon Zucchini Cake, paired perfectly with a cup of tea or coffee!
Variations & Creative Twists
Feel free to have some fun with this cake! Here are a few delicious variations to try:
- Add nuts: Stir in 1/2 cup of chopped walnuts or pecans for an irresistible crunch that pairs beautifully with the zestiness.
- Zesty poppy seed: Add 2 tablespoons of poppy seeds to the batter for added texture and a touch of sophistication.
- Berry bliss: Fold in a cup of fresh blueberries or raspberries to the batter for a burst of juicy flavor that complements the lemon nicely.
- Coconut cream: Incorporate a 1/2 cup of shredded coconut for a tropical flair that transports you to an island paradise!
Chef Emma’s Helpful Tips
Here are my best kitchen secrets for perfect results every time:
- Choose the right zucchini: Young, fresh zucchini is ideal. Avoid ones that are too large as they tend to be watery and less flavorful.
- Make-ahead magic: This cake stores beautifully! You can make it a day in advance and store it in an airtight container for a tasty treat any time.
- Slice with ease: Use a serrated knife to slice the cake for a cleaner cut and to maintain that beautiful glaze on top.
- Storage suggestion: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information per Serving
Here’s the goodness inside each slice of Lemon Zucchini Cake (based on 12 servings):
- Serving Size: 1 slice
- Calories: 180
- Carbs: 25g
- Sugar: 12g
- Fat: 8g
- Protein: 2g
- Sodium: 150mg
Reader FAQs About Lemon Zucchini Cake
- Can I make this ahead? Yes! This cake keeps well for a couple of days, making it a great make-ahead dessert.
- Can I use different ingredients? Absolutely! You can substitute the vegetable oil with melted coconut oil for a richer flavor.
- How do I store leftovers? Store leftovers in an airtight container at room temperature, or refrigerate for extended freshness.
- How long does it last? Properly stored, this cake will last up to a week in the refrigerator and can be frozen for up to three months.
Final Thoughts
Baking this Lemon Zucchini Cake is like wrapping yourself in a cozy blanket of sunshine. It brings warmth, comfort, and a hint of nostalgia to every bite you savor. The zesty flavors and moist crumb create a delightful dessert perfect for afternoon tea, festive gatherings, or just a sweet slice to brighten your day. Save this Lemon Zucchini Cake to your Pinterest board so it’s ready when you need a cozy treat! Happy baking, my friends!
Lemon Zucchini Cake
Ingredients
For the cake
- 1 cup zucchini, grated Use young, fresh zucchini for best results.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil Can substitute with melted coconut oil.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
Baking
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Serving
- Slice and enjoy your delicious Lemon Zucchini Cake, paired perfectly with tea or coffee.
