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Moist and Zesty Zucchini Lemon Cake

Moist and Zesty Zucchini Lemon Cake

  • Author: Amelia
  • Total Time: 55-60 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (if using gluten-free flour blend and gluten-free baking powder)

Description

The Moist and Zesty Zucchini Lemon Cake is a fresh and flavorful dessert combining tender shredded zucchini with bright lemon zest and juice, offering a moist and vibrant cake perfect for any occasion. Easy to make with simple, everyday ingredients, this cake delivers a wonderful balance of moisture and tangy zing that delights every bite.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1 cup sugar
  • ½ cup vegetable oil (or plant-based oil for dairy-free/vegan option)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest (yellow part only)
  • 1 teaspoon vanilla extract

Main Addition

  • 1 ½ cups shredded fresh zucchini (about 1 medium zucchini)

Optional Variations

  • ¼ cup chopped walnuts or pecans (for nutty addition)
  • 1 teaspoon ground ginger or cinnamon (for spicy zest)
  • Lemon glaze: powdered sugar and lemon juice mixed to desired consistency
  • Flax eggs (for vegan substitution: 2 tablespoons ground flaxseed + 6 tablespoons water)

Instructions

  1. Prepare the zucchini: Wash and shred the zucchini using a box grater or food processor. Gently squeeze out excess moisture with a clean kitchen towel, retaining some moisture to keep the cake tender.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Whisk wet ingredients: In another bowl, beat the eggs with sugar until slightly fluffy. Add vegetable oil, fresh lemon juice, vanilla extract, and grated lemon zest, mixing well to form a uniform liquid base.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently just until combined, avoiding overmixing to prevent a dense cake.
  5. Fold in zucchini: Carefully fold the shredded zucchini evenly into the batter to ensure consistent moisture throughout the cake.
  6. Bake to perfection: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Use fresh zucchini for the best texture and moisture balance.
  • Do not overmix the batter to keep the cake light and airy.
  • Only zest the yellow outer skin of the lemon to avoid bitterness.
  • Use room temperature eggs for better mixing and batter consistency.
  • Check the cake a few minutes before the timer ends to avoid overbaking.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Keywords: zucchini cake, lemon cake, moist zucchini lemon cake, gluten free dessert, easy lemon cake, vegetable cake, fresh lemon dessert

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Find it online: https://savortrack.com/moist-and-zesty-zucchini-lemon-cake/