Moist Lemon Zucchini Cake Recipe: A Slice of Summer on a Plate by 30Seconds Food

Moist Lemon Zucchini Cake Recipe: A Slice of Summer on a Plate

Zucchini is the "it" vegetable right about now. Summer means zucchini growing in home vegetable gardens and being trucked in to local farmers markets and grocery stores. Don't miss out! Now is the time to try new zucchini recipes, especially sweet ones.

We've all heard of zucchini bread. Nothing new. But this moist zucchini lemon cake recipe is a fun twist on zucchini bread. The zucchini cake is baked in a cake pan, not a loaf pan. Fresh lemon juice adds a refreshing note to this delicious cake recipe. All you need to make this zucchini cake is flour, baking powder, baking soda, salt, butter, sugar, eggs, buttermilk, lemon zest, lemon juice, vanilla extract and grated fresh zucchini.

Serve slices of this tasty zucchini cake for dessert on a hot summer day. Up the sweetness even more by adding an optional lemon glaze (see Recipe Notes). Store any leftover cake in an airtight container. 

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: Makes 1 cake


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Recipe Notes

  • You can add a lemon glaze on top, if desired. While the cake bakes, stir together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice. Drizzle the glaze over the cake after it has cooled.
  • Squeeze fresh lemon juice, if possible. Fresh is always best.

Here's how to make it: 

  1. Whisk together the flour, baking powder, baking soda and salt in a mixing bowl. Set aside. 
  2. In another mixing bowl, cream together the butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time, then vegetable oil, buttermilk, lemon zest, lemon juice and vanilla. 
  3. Add the dry ingredients to the wet ingredients until just combined. 
  4. Fold in the grated zucchini. 
  5. Pour the batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350-degree F oven for about 30 minutes or until a toothpick comes out clean. 

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Absolutely incredible flavor and texture. 🍋
George P Burdell
Made the cake according to the recipe .. my cake needed a few additional minutes of baking time - maybe because I used a glass pyrex dish rather than a traditional metal cake pan. Mine also "fell" a bit in the center. Flavor was excellent - this is a lemon-lovers cake indeed. The cake by itself was plenty sweet so I skipped the glaze. I think the recipe could hold a 3rd cup of shredded zuke instead of the recommended two cups. I might try that, along with adding maybe a 1/4 cup of additional flour to compensate for the extra moisture from additional zuke. This would be great for a summer picnic, or after a fish/seafood meal.
Donna John
So happy you enjoyed the cake, and thank you for the baking tips!
George P Burdell
Donna, one of my coworkers is using the recipe for muffins .. using floral olive oil instead of plain veggie oil .. so it should be reminiscent of Italian olive oil corn meal cake.
Elisa Schmitz
Thank you for this great feedback on this yummy recipe, George P Burdell . I want to make this recipe in muffin form, so please let me know how it turns out for your coworker. So good!
Donna John
That sounds delicious! Snap a photo and share it with us! George P Burdell
Donna John
That sounds delicious! Snap a photo and share it with us! George P Burdell

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