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!
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 temperature 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. Place a piece of parchment paper under the loaf for easy cleanup.
- 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.
Lemon Zucchini Cake
Equipment
- 1 metal loaf pan 8 1/2 x 4 1/2 standard
Ingredients
For The Loaf
- 2 large lemons 1 tablespoon zest and 4 tablespoons lemon juice
- 1 cup white sugar
- 1 large egg beaten
- ⅓ cup olive oil
- 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)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For The Glaze
- 3/4 cup powdered sugar
- 1/2 large lemon 1 tablespoon juice only
- 2 ¼ teaspoons milk
Instructions
For The Loaf
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking 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 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 bowl and mix until well combined. Then add the dry ingredients 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 shredded 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 loaf pan.
- Bake 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 on a wire cooling rack before glazing.
For The Glaze
- In a medium sized bowl, add powdered sugar, lemon juice and milk. Whisk together until a smooth glaze forms. Place a piece of parchment paper under the loaf for easy cleanup.
- Drizzle glaze over the loaf and let 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!
Video
Notes
Tips For Picking Zucchini
Using a small or medium-sized zucchini is best for this loaf bread, which usually range in size from 7 to 9 inches long. These zucchini have a tender skin and any seeds are soft and small. You can easily leave the skin and the seeds on these smaller zucchini. Sometimes zucchini can grow really large though, especially in the summer months. I’ve seen some zucchini that are as big as an adult’s arm! When zucchini becomes this large they have a lot more water, have thicker skins that aren’t as tender, and the seeds can sometimes taste bitter. If your zucchini is especially large I recommend removing the seeds with a spoon, peeling the zucchini and drying the zucchini really well with multiple rounds of paper towels or kitchen towels to remove as much water as possible.Tips For Drying The Zucchini
Zucchini can vary a lot as to how much water is inside. In the summer especially zucchini tends to be very full of water, which can cause your zucchini cake to be soggy if not dried. Using multiple layers and rounds of paper towels to dry the zucchini until it feels mostly dry to the touch will help ensure your zucchini cake is delicious. Use the paper towels both under and on top of the zucchini to fully dry the shreds.Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
Leann says
Awesome. I could tast the lemon without being overwhelmed. Very moist.
Jerilea says
Made this into muffins for breakfast this morning. My family of 5 all raved about how great they were. Husband asked me to make them EXACTLY the same next time. No problem…no adjustments are needed. 🙂 Thanks for posting this recipe.
Kristy Richardson says
That’s the best compliment, I’m so glad you are your family enjoyed the recipe! -Kristy
Boogie says
My in-law gifted me with some beautiful zucchini from her garden.
I would like to double up the recipe so I can bring back a loaf!
How should I adjust the baking time with two loaves in the oven at once ?
Kristy Richardson says
As long as you aren’t opening and closing the oven a ton, two of these zucchini cakes shouldn’t take much longer than one. The trickier part is if your oven has hot spots or doesn’t bake quite evenly, then the loaves may take a little longer. Use a toothpick to make sure the loaves have cooked all the way through and no batter clings to the toothpick, I’d start checking them after about 45 minutes of baking but expect it will likely take at least 50 minutes. Also make sure to place the baking rack in the oven in the middle so both loaves are more likely to be evenly baked, especially with two loaves. Hope that helps and your zucchini cake is delicious for you and for your inlaws! -Kristy
Dolly Dupons says
Can I use 2 medium size loads or separate into 4 little loafs? How long to bake?
Kristy Richardson says
Hi Dolly, I’m sure you could separate the recipe into smaller loaves, but I haven’t tested the cook times this way with this recipe. For medium sized loaves I’d start checking the loaf at about 30 minutes to gauge how much longer it needs to bake. For the mini loaf pans I’d look at how big they are compared to muffins. Most standard muffins take 20-30 minutes to bake. Hope that helps!
Ann says
Wonderful moist tea cake. I served it at a memorial reception and everyone wanted the recipe! Instead of drizzling the icing I just frosted the top of each loaf – if I would have had extra lemon zest, I would have sprinkled the tops with it.
Also be sure to use olive oil that is suitable for baking not frying.
Kristy Richardson says
I’m os glad everyone enjoyed the recipe Ann, thanks so much for your insights!
JoAnne says
Great flavor but my cake wasn’t the light yellow color shown in the picture. I followed the recipe with no substitutions. Do you know why this happened?
Kristy Richardson says
The eggs you have (specifically how large the yolk is) and how deep the color of the olive oil is are going to be what effects the cake’s color the most. The lemon zest being lighter in color could also have some effect, though only a little. That’s my best guess as to why there is variation.
Pam says
Can yellow skin squash/zucchini be used in lieu of the green zucchini? Only had the yellow squash plants survive!
Kristy Richardson says
Yes, yellow skinned “summer squash” should substitute into this recipe with no issue. Hope you enjoy! -Kristy
Cheyenne says
How many servings are there?
Kristy Richardson says
The recipe makes 10 slices.
Patsy b o r d e l o n says
Would substitute in almond flour and almond milk and sugar substitute cause a big difference in taste or Texture do you peel the zucchini
Kristy Richardson says
I have not made this specfic recipe with almond flour and non dairy milk. It’s a very moist cake though, and in general, you can usually substitute almond flour in a quick bread/cake style recipe like this cup for cup. I would expect the cake to be a little denser than the original. Almond milk will also affect the texture because it’s not as rich as regular dairy milk. I usually recommend soy milk for baking as it stays closer in texture to dairy milk. I’ve also heard oat milk can work well in baking but I’ve not tried it personally.
You can choose whether to peel or not peel the zucchini according to your own preference, I usually leave it unpeeled unless the zucchini skin is particularly thick and deep sark green.
Let me know if you try the recipe with any subsitutes, and how it turns out! – Kristy
Veganista says
Can I use plant milk instead of whole or 2% cow milk?
Kristy Richardson says
I have not tried plant-based milk in this recipe, but most should be able to be substituted cup for cup. I’d try almond milk or soy milk. If you try it, let me know how it goes! -Kristy
Cathy says
It is tasty regardless!
Kristy Richardson says
Oh good, I’m so glad it still tasted delicious!
Cathy says
The 13×9 pan was the wrong pan for this recipe. This photo of the cake is much higher then what I made. A standard 8 1/2 x 4-1/2 x 2-1/2 loaf pan should have been recommended for this recipe.
Kristy Richardson says
You are absolutely right, that was an error in the recipe and I am so sorry for the error. A standard loaf pan of 8 1/2 by 4 1/2 is what is needed for this recipe. I have edited the recipe to reflect the correct size loaf pan, I apologize for the error and hope your cake still tasted delicious. It is a delicious-tasting recipe. -Kristy