Easiest Lemon Zucchini Cake With Sweet Lemon Glaze

Today, I’m sharing an exceptional treat for you. It’s one of my favourite desserts I’ve made recently, and to be honest…I just can’t get enough of it. It’s a moist and flavorful Lemon Olive Oil Zucchini Cake that’s perfect for any occasion. This delightful lemon-infused cake is enriched with fresh zucchini, creating a combination that’s both tangy and sweet. With a zesty lemon glaze and easy variations to explore, this Lemon Zucchini Cake is a definite crowd-pleaser.

I’d love to hear from you if you make it! Let’s connect on Instagram and tag me (@may.eighty.five) with your creations!

Why is Zucchini Used in Baking?

Zucchini is a versatile addition to baking for several compelling reasons. Firstly, it contributes moisture to baked goods, ensuring that cakes, muffins, and breads remain wonderfully tender and moist. Secondly, zucchini is mild in flavor, allowing it to blend seamlessly with both sweet and savory recipes, while adding a subtle, earthy note. Moreover, zucchini brings added nutrition to your treats, providing essential vitamins and minerals without altering the taste significantly. Its ability to keep baked goods healthier while enhancing texture makes it a popular choice in baking.

Tips For Picking Zucchini

When selecting the perfect zucchini for your recipes, there are a few tips to keep in mind. First, opt for zucchinis that are small to medium in size. These are typically more tender and have a sweeter flavor compared to larger ones. Large zucchini’s can be tougher and have more developed seeds.

The ideal zucchini should feel firm and have a glossy, unblemished skin. Check for any soft spots or signs of mold, which indicate overripeness. It’s also a good idea to choose zucchinis with a vibrant, deep green color, as they are likely to be more flavorful and nutritious. Lastly, consider the weight – a zucchini that feels heavier for its size is typically packed with more water, making it juicier and fresher.

Preparing Zucchini for the Cake

When preparing zucchini for a cake, start by washing and scrubbing the zucchini thoroughly to remove any dirt or debris. Next, trim off both ends and grate the zucchini using a box grater. Be sure to leave the skin on, as it adds a lovely green color to the cake and retains valuable nutrients.

After grating, gently squeeze the grated zucchini between paper towels or a clean kitchen cloth to remove excess moisture. This step is essential to prevent your cake from becoming too wet. Once the zucchini is prepped, it’s ready to be incorporated into your cake batter.

Ingredients For Lemon Zucchini Cake

For the Lemon Zucchini Cake

• 1 cup of sugar
• The zest of 2 lemons
• 1 cup of olive oil
• 3 eggs
• 1/4 cup of freshly squeezed lemon juice
• 2 tsp of vanilla extract
• 2 cups of flour
• 1/2 tsp of baking powder
• 2 tsp of baking soda
• 2 1/2 cups of shredded zucchini

For the Lemon Glaze

• 2 tbsp of butter
• 1 cup of powdered sugar
• 1/2 tsp of vanilla extract
• 1 tbsp of freshly squeezed lemon juice
• 1 tsp lemon zest

How To Make Lemon Zucchini Cake

For the Lemon Zucchini Cake

1. Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the sugar, lemon zest. Press down on the zest to release the oils into the sugar.
3. Slowly mix in the olive oil until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and vanilla extract.
5. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
6. Gently fold in the shredded zucchini, ensuring it’s evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Lemon Glaze

1. In a small saucepan, melt the butter over low heat.
2. Remove from heat and stir in the powdered sugar, vanilla extract, and freshly squeezed lemon juice and zest until you have a smooth glaze.
3. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for a beautiful finish.

How Long Does the Cake Last

The cake can last for up to 3-4 days when stored in an airtight container at room temperature. If you want it to last longer, you can refrigerate it for up to a week.

Can you Freeze Lemon Zucchini Cake?

Yes, you can freeze Lemon Zucchini Cake. To do so, wrap the cake tightly in plastic wrap and then place it in an airtight container or a freezer-safe bag. It can be frozen for up to three months. When you’re ready to enjoy it, allow the cake to thaw in the refrigerator overnight, and it should retain its flavor and texture nicely.

Variations of this Lemon Zucchini Cake Recipe

Lemon Cream Cheese Frosting

Instead of the lemon glaze, try a tangy lemon cream cheese frosting. Mix 4 oz of cream cheese, 2 cups of powdered sugar, 2 tbsp of lemon juice, and 1/2 tsp of lemon zest until smooth. Spread it on top of your cooled Lemon Zucchini Cake.

Chocolate Chip Zucchini Bread

For a chocolate twist, add 1/2 cup of cocoa powder to the cake batter and mix in chocolate chips.

Zucchini Bread

If you prefer a loaf that’s more like traditional zucchini bread, omit the lemon components and make a classic zucchini bread with the same base ingredients

Conclusion

There you have it, a delectable Lemon Zucchini Cake that’s sure to brighten up your day. The lemon zing combined with the moist zucchini creates a unique flavor that’s hard to resist. You can experiment with various glazes or even turn it into a chocolate zucchini cake. Whatever you choose, your Lemon Zucchini Cake is bound to be a hit! Don’t forget to share your recipe rating and your favorite variation with me. Happy baking!