Moist Lemon Zucchini Cake

This easy zucchini cake is light, moist, and packed with flavor thanks to fresh lemon zest, olive oil, and plenty of grated zucchini. It’s a one-bowl recipe made with simple pantry ingredients, no mixer required. Whether you serve it plain or topped with cream cheese frosting or a dusting of powdered sugar, this is the best zucchini cake recipe for using up summer squash! And yes, it freezes beautifully too.

Table of Contents

• The Story Behind This Zucchini Cake
• Why You’ll Love This Zucchini Cake Recipe
• Key Ingredients (and Smart Swaps)
• Substitutions & Variations
• How to Make Zucchini Cake
• How to Store, Freeze, and Make Ahead
• Other Cake Recipes You’ll Love
• Final Thoughts
• Connect with Me

The Story Behind This Zucchini Cake

This zucchini cake recipe came to life the day a friend gave me what might have been the biggest zucchini I’ve ever seen, straight from her garden. I swear it could’ve made eight cakes. I took it as a sign from the universe (and my refrigerator shelf space) that it was time to create the kind of moist zucchini cake I could feel proud to share, freeze, gift, and devour.

After several tests, tweaks, and taste-tests (many of which involved breakfast-sized “samples”), I landed on this lemon zucchini cake. It’s subtly sweet, bright from the lemon, and perfectly balanced by the moisture of the grated zucchini and richness of the olive oil. Unlike many zucchini cake recipes that lean toward spice cake or chocolate, this one is fresh and citrusy, making it ideal for end of summer, and a nice change from the usual.

Why You’ll Love This Zucchini Cake Recipe

As a home and lifestyle expert and recipe developer for food brands, I always look for ways to elevate everyday recipes without making them complicated. This cake checks every box:

• Simple Ingredients – No fancy techniques or specialty tools.
• Tested Until Perfect – I tested this recipe multiple times to balance the moisture, sweetness, and lemon flavor.
• Versatile & Customizable – Add cream cheese frosting, chocolate chips, or spices.
• Freezer-Friendly – Bake now, enjoy later.

My readers love when a recipe is both delicious and practical — and this easy zucchini cake is exactly that.

Key Ingredients (and Smart Swaps)

Here’s what you’ll need to make this cake (and why each ingredient matters):

• Sugar + lemon zest – Pressing the zest into the sugar releases the oils and gives the cake a bright lemony aroma.
• Olive oil (or canola oil) – Olive oil adds a richer, slightly fruity flavor and keeps the crumb super moist. Canola oil works if you want something more neutral.
• Eggs – For structure and moisture.
• Fresh lemon juice – Adds acidity and flavor. Bottled just doesn’t compare.
• Vanilla extract – Enhances the lemon and rounds out the sweetness.
• Flour, baking soda, baking powder – Your dry base and leavening agents.
• Zucchini – The star! You’ll need 2 cups of grated zucchini, and there’s no need to peel it first.

Quick Tip

If your zucchini is extra large or seedy, scoop out the middle before grating. Otherwise, just grate and fold it right in. No need to squeeze out excess moisture for this recipe.

Substitutions & Variations

This zucchini cake is easy to make your own:

• Make it a Chocolate Zucchini Cake: Add ½ cup cocoa powder and reduce the flour by the same amount. Stir in chocolate chips for good measure!
• Want spice? Add 1 tsp cinnamon and ¼ tsp nutmeg for a cinnamon nutmeg zucchini cake twist.
• Looking for a healthy zucchini cake? Replace half the flour with whole wheat flour and reduce sugar to ¾ cup.
• Glaze or Frosting Ideas:
  • Lemon glaze: Powdered sugar + lemon juice.
  • Classic cream cheese frosting: Great if you want something rich.
  • Light dusting of powdered sugar: My favorite for an afternoon snack-style cake.
• Make it into muffins: Divide the batter into muffin tins and bake for 18–22 minutes at 350°F.

How to Make Zucchini Cake

Ingredients

• 1 cup sugar
• Zest of 2 lemons
• 1 cup olive oil (or canola oil)
• 3 large eggs
• ¼ cup freshly squeezed lemon juice
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• 2 tsp baking soda
• 2 cups grated zucchini

Instructions

1. Preheat oven to 350°F (175°C). Grease a Bundt pan or a 9×5-inch loaf pan.
2. Combine sugar + zest: In a large bowl, mix sugar and lemon zest. Use your fingers to press the zest into the sugar to release the oils.
3. Add wet ingredients: Whisk in the oil until smooth. Then beat in eggs one at a time. Stir in lemon juice and vanilla.
4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and baking soda. Gradually stir into wet ingredients until just combined.
5. Fold in zucchini: Gently stir in grated zucchini until evenly distributed.
6. Bake: Pour batter into your prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Store, Freeze, and Make Ahead

• Room Temperature: Store covered for 2–3 days.
• Fridge: Keeps for up to 5 days, especially if topped with cream cheese frosting.
• Freezer: Wrap cooled, unfrosted cake tightly in plastic wrap and foil. Freeze for up to 3 months.
• Make-Ahead: You can make the cake a day ahead — it gets even better the next day!

Other Cake Recipes You’ll Love

• Grapefruit Cake (with Buttercream Icing)
• Spiced Pear and Honey Cake
• Blood Orange Yogurt Cake
• The Best Apple Cake Recipe
• My Classic Carrot Cake Recipe

Final Thoughts

This lemon zucchini cake is one of those recipes you’ll find yourself making again and again, especially when your summer garden (or your neighbor’s!) gives you more zucchini than you know what to do with. It’s light, moist, and just sweet enough to feel like a treat without being over-the-top.

Whether you serve it with coffee in the morning, as a not-too-sweet dessert, or dressed up with cream cheese frosting for a celebration, this moist zucchini cake recipe always delivers. I hope it becomes a favorite in your kitchen the way it has in mine.

If you try it, don’t forget to leave a comment or share a photo — I love seeing how you bring these recipes to life.

Connect with Me

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