Lemon Zucchini Cake (With Sweet Lemon Glaze)

This lemon zucchini cake loaf has the most tender crumb, and is moist with just the right amount of bright lemon sweetness that just melts in your mouth when you take a bite. Serve for dessert, snack, or a sweet breakfast treat, this delicious lemon zucchini cake recipe works for all three!

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Why We Love Lemon Zucchini Cake (With Sweet Lemon Glaze)

• Moist And Tender Crumb– Between the zucchini and the olive oil, this lemon zucchini cake recipe produces a soft, moist, melt-in-your-mouth cake that is delicious!
• Sweet Taste– If you love lemon, you’ll love this sweet cake with the bright cheery glaze, whether you serve it like a muffin or a dessert. If this is your first time making this recipe I highly recommend not skipping the sweet, lemony glaze!
• Perfect For Spring And Summer Zucchini– Zucchini is most plentiful in late spring and early summer, and this delicious loaf is a great way to use that zucchini!

I love a good loaf cake whether I’m serving it as a breakfast or dessert version. Try my Blueberry Muffin Bread and my Sweet Cream Glazed Strawberry Bread too!

Ingredients For Lemon Zucchini Cake

Ingredients For The Loaf

• 2 large lemons 1 tablespoon zest and 4 tablespoons lemon juice
• 1 cup sugar
• 1 large egg beaten
• ⅓ cup olive oil – vegetable oil or canola oil can also be substituted
• 1 teaspoon vanilla extract
• ¾ cup milk two percent or whole milk
• 2 cups zucchini shredded and dried ( 2 small or about 1 ½ medium-sized zucchini Usually about 7-9 inches long) – See my tips in the notes at the bottom of the page for picking and preparing different types of zucchini.)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt

Ingredients For The Glaze

• 3/4 cup powdered sugar
• 1/2 large lemon 1 tablespoon juice only
• 2 ¼ teaspoons milk two percent or whole milk

How To Make Lemon Cake

Directions For The Loaf

• Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan (8 1/2 x 4 1/2) with parchment paper or spray with baking spray. You can use a cooking spray, but make sure to oil all sides inside the pan as the loaf may sometimes get stuck in the pan using cooking spray.
• Zest two of the lemons to make about 1 tablespoon of zest. Place the zest and the sugar into a large mixing bowl together. Stir zest into white sugar, helping to release the lemon flavor into the sugar.

• Crack and lightly beat the egg in a small bowl, then add it to the lemon zest and sugar. Add olive oil and vanilla to the mixing bowl. Whisk the ingredients together until smooth. Add milk and lemon juice and whisk until fully mixed.

• Add flour, baking powder, and salt into a second medium bowl and mix until well combined. Then add the flour mixture to the wet ingredients and mix well until a batter forms and is fully blended.
• Shred the zucchini with a grater or food processor. Place the grated zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well. See notes for further tips.
• With a silicone spatula fold the zucchini into the batter. Pour batter carefully into the prepared pan.

• Bake this lemon zucchini cake recipe for 50-55 minutes or until a toothpick inserted in the center comes out clean.

• Cool the loaf for at least 15 minutes before removing from the pan. Cool loaf completely until it is room temperture on a wire rack before glazing. If the loaf gets stuck in the pan, try gently running a thin frosting spatula or a butter knife carefully around the edges of the pan.

For The Glaze

• In a medium-sized bowl, add powdered sugar, lemon juice and milk. Whisk together until a smooth glaze forms.

• Drizzle glaze over the loaf. Don’t worry if the glaze goes down the sides of the cake some.
• Let the glaze set at least 30 minutes. The longer you wait the less sticky the glaze will be, which will give you prettier loaf slices. Enjoy!

How Long Does Lemon Zucchini Cake Last?

This lemon zucchini cake will last for 3 days on the counter in a covered airtight container or can be stored in the refrigerator for 6-7 days.

The glaze does start to seep into the loaf a little over time. It still tastes delicious but it starts to become a little more translucent with time. If serving this for a party or special occasion I recommend glazing the same day you serve for the prettiest slices.

Can I Freeze This Lemon Zucchini Cake?

Yes, you can freeze this cake. You can freeze this cake as a whole loaf or in individual slices, simply wrap in freezer paper or plastic wrap before placing in a freezer container or freezer zip-top bag.

I usually only freeze a few slices, but next time I have extra zucchini I am going to make extra and freeze a whole loaf because it’s so good!

I recommend leaving the glaze off the top of the cake before freezing for best results. Add the glaze after defrosting. When you freeze with the glaze already on top it still tastes sweet but melts into the cake a little bit more.

Do I Need To Remove The Skin Of The Zucchini?

Peeling zucchini or not peeling the zucchini is a personal preference if you have small or medium zucchini (about 7 to 9 inches long) which is what you find most of the time at the grocery store. At this size, the zucchini will have tender skin that won’t affect the taste of your zucchini cake.

If you choose not to peel the zucchini, your loaf will have green flecks inside that won’t change the flavor but will be visible. Peeling the zucchini before shredding will mean your loaf won’t have these green flecks, which some people prefer.

If you have a large garden zucchini that is larger than 9 inches long (usually found in the summer months, I recommend you peel the zucchini because the peel tends to be tougher and have a little bit of bitterness to it. See my tips in the notes in the recipe card below for working with larger summer zucchini.

Do I Need To Remove The Seeds From The Zucchini?

Seeds in small and medium-sized zucchini (usually about 7-9 inches long) do not need to be removed as they are soft and generally flavorless.

In a larger zucchini that is more than 9 inches long. I recommend first scraping the seeds from the zucchini with a spoon before shredding it.

Large zucchini tend to have seeds that have more of a bitter taste to them and are not as soft, which can affect the taste of your cake if not removed. The seeds usually are slightly darker in color and thicker than the pale seeds found in smaller zucchini.

Other Recipes You Will Love

Parmesan Zucchini Fries– When you have a lot of summer zucchini, you may need a few extra ideas for them! Try my delicious zucchini fries that are crispy on the outside, tender inside and perfect for dipping in marinara. Make them in the oven or air fryer, this is an awesome recipe!

Sweet Blueberry Biscuits– These are a treat in the south! Drop biscuits full of bursting blueberries then topped with the most delicious glaze, yum!

One Bowl Zucchini Chocolate Chip Muffins– Quick, easy and packed full of zucchini deliciousness!

Pumpkin Bread– Soft, moist and delicious! This Starbucks copycat is so yummy, that you’ll want a second slice.