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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Desserts / Lemon Zucchini Cake

Lemon Zucchini Cake

Desserts

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an overhead view of the zucchini cake topped with lemon buttercream frosting, a few slices missing, one slice on a serving utensil and topped with candied lemons
a view of the moist inside of the cake topped with lemon buttercream frosting and an overhead view of the cake topped with frosting and decorated with candied lemons

Lemon Zucchini Cake is the BEST zucchini cake! This perfect cake is bursting with lemon flavor.

Not only is there fresh lemon in the cake but it is topped with a lemon buttercream! Two flavors that definitely belong together.

lemon zucchini cake with lemon buttercream frosting topped with candied lemons. cake has a couple slices cut out

I made this zucchini cake recipe for the first time last week and it was a HUGE HIT! This is the perfect recipe to make during the summer months.

I don’ know about you but we always have A TON of fresh zucchini every summer. Garden zucchini is the best!

We had it coming out of our ears last summer.

It makes such moist cakes. It’s a super versatile ingredient. You can use it in sweets and baked goods, it can also be used in savory dishes.

The good thing about this Lemon Zucchini Cake recipe is that most of the ingredients are pantry staples. When I make this recipe I don’t normally have to go to the grocery store to buy many things.

Your taste buds will be dancing when you try this Lemon Zucchini Cake. Next time you get your hands on some zucchini, I hope you try this recipe out!

If you love cakes that include vegetables then you’ll love my Almond Carrot Cake!

Table of Contents

  • Ingredients for Lemon Zucchini Cake
  • Equipment needed
  • Tips for Lemon Zucchini Cake
  • How to make Lemon Zucchini Cake
    • Preparing the pan
    • Mixing the dry ingredients
    • Mixing the wet ingredients
    • Making the Lemon Buttercream Frosting
  • Please leave a rating and/or review!
  • FAQ
    • How to store Lemon Zucchini Cake
    • Can I freeze Lemon Zucchini Cake?
    • How do you shred zucchini for a cake?
    • How to freeze grated zucchini
    • Why is my zucchini cake dry?
  • Lemon Zucchini Cake
    • Equipment
    • Ingredients  1x2x3x
      • Dry Ingredients
      • Wet Ingredients
      • Lemon Buttercream
    • Instructions 
      • Mixing the Dry Ingredients
      • Mixing the Wet Ingredients
      • Making the Lemon Buttercream
    • Notes
    • Nutrition

Ingredients for Lemon Zucchini Cake

  • Zucchini – I usually use medium zucchini. They are tender and easy to shred. You can also use a large zucchini but not too large, they tend to be tough.
  • Lemon Juice – Lemon juice goes in the cake mix as well as the lemon buttercream frosting.
  • Granulated Sugar – Sugar gives this Lemon Zucchini Cake sweetness.
  • Brown Sugar – Brown sugar adds moisture and sweetens the cake.
  • Olive Oil – I prefer olive oil but you can also use vegetable oil.
  • Eggs – I use large eggs. Use room temperature eggs.
  • Vanilla Extract – Vanilla adds a nice base flavor to the cake.
  • All Purpose Flour – I have not tested this recipe with any other type of flour.
  • Baking Soda – Baking soda helps the Lemon Zucchini Cake rise.
  • Baking Powder – Baking powder is another leavening agent used to help this cake recipe rise.
  • Kosher Salt – Salt brings out the flavor of all the other ingredients.
  • Lemon Zest – Using the zest of the lemon helps intensify the lemon flavor.
  • Unsalted Butter – I use unsalted butter for the lemon buttercream frosting so that I can control the salt level myself.
  • Powdered Sugar – Powdered sugar gives the lemon buttercream sweetness and texture.
ingredients needed for this cake recipe

Equipment needed

  • Rectangle Cake Pan – I use a 9×13 inch baking pan for this Lemon Zucchini Cake recipe.
  • Electric Hand Mixer – I use an electric hand mixer to mix the cake batter. You could also use a stand mixer fitted with the paddle attachment.
  • Stand Mixer – I like to use a stand mixer to make the lemon buttercream frosting. You can use a hand mixer if you do not have a stand mixer.
  • Large Mixing Bowl – I use a large bowl to mix the wet ingredients of the cake batter.
  • Medium Mixing Bowl – I mix the dry ingredients in a medium bowl before adding them to the wet ingredients.
  • Box Grater – You can use either a box grater, hand grater or your food processor with the shredding attachment to shred the zucchini. I prefer a box grater or hand grater for this recipe.
  • Parchment Paper – Parchment paper is your best friend when you want to take this Lemon Zucchini Cake (or any other cake for that matter) out of the pan to frost and decorate it. Line the pan with parchment paper so that there is a 2 inch overhang on the sides then you can lift it right out after it cools.
  • Cooling Rack – Cool the Lemon Zucchini Cake on a wire rack after it comes out of the oven until completely cooled before transferring.
inside view of this ultra-moist lemon zucchini cake with a slice cut out

Tips for Lemon Zucchini Cake

  • Use a box grater, hand grater or your food processor to shred your zucchini. I prefer using the large holes of a box grater.
  • You can freeze any extra grated zucchini! See the FAQ section below for instructions.
  • Use the paddle attachment or the whisk attachment to make your lemon buttercream frosting. The whisk adds more air to the frosting so I usually end up stirring it vigorously with a rubber spatula afterwards to get some air out. The paddle will add less air to your frosting. It’s a personal preference which you prefer.
  • DO NOT squeeze the zucchini. Leave all the moisture and water in it so that you have a nice moist cake.
  • Use room temperature eggs! If you forget to take the eggs out ahead of time you can just place them in a bowl of warm-hot water for about 5 minutes.
  • Don’t skip out on the lemon zest. A little lemon zest adds SO MUCH lemon flavor to this amazing cake!
  • Room temperature butter for the lemon buttercream should not be warm. It should be soft but not greasy with a SLIGHT chill to it in the center of the stick.
  • You can use round cake pans to make a layer cake, a Bundt pan for a Bundt cake or even a loaf pan (2) to make this into a Lemon Zucchini Bread recipe! Keep in mind bake times will be slightly different. Less time for the round cake pans or the loaf pans. Slightly more in a Bundt pan.
  • You can add a teaspoon ground cinnamon to the dry ingredients for more of a spiced cake. I like to do that when we get closer to the fall!
  • Enjoy this gorgeous cake with a cup of coffee or cup of tea!
lemon buttercream spread over the top of the lemon zucchini cake

How to make Lemon Zucchini Cake

Preparing the pan

Lemon Zucchini Cake is such an easy cake to throw together!

First, preheat your oven to 350°F then line a 13×9 baking pan with parchment paper. To do this, spray your pan with non-stick cooking spray then line it with parchment paper.

You’ll want to cut the parchment paper with scissors in each of the corners going downward until you hit the pan. Then fold the two pieces behind each other at each corner.

Spray the top of the parchment paper as well. The Lemon Zucchini Cake will come out of the pan much easier this way.

Mixing the dry ingredients

Whisk the dry ingredients together in a medium sized bowl. Set aside until needed.

dry ingredients mixed together

Mixing the wet ingredients

In a separate bowl, mix both sugars and the oil together with a hand mixer on medium speed until well combined.

both sugars and oil mixed together in a large bowl

Add the eggs one at a time, scraping down the sides between each addition. Mix in the vanilla extract, lemon juice and lemon zest.

Fold the dry ingredients into the wet ingredients with a rubber spatula just until almost fully combined.

Do not overmix. If you’re using a stand or hand mixer, make sure you keep it on low speed to mix the dry ingredients in.

dry ingredients being folded into the wet ingredients

Fold the shredded zucchini into the cake batter. Pour batter into the prepared pan.

zucchini being folded into the wet ingredients
lemon zucchini cake batter poured into prepared pan

Bake for 40 minutes. When a toothpick is inserted into the middle of the Lemon Zucchini Cake it should come out clean or with only a few crumbs.

Remove from the oven and let the Lemon Zucchini Cake cool completely on a wire rack.

baked lemon zucchini cake

Making the Lemon Buttercream Frosting

While the Lemon Zucchini Cake is cooling, make the lemon buttercream frosting. Using the bowl of a stand mixer fitted with the paddle attachment or the whisk attachment, beat your room temperature butter on medium speed for 1-2 minutes.

Stop the mixer and add the 4 cups confectioners’ sugar, the lemon juice, lemon zest and kosher salt. Begin mixing again on low speed until combined.

Turn mixer to medium – high speed for 3 minutes until lemon butter cream frosting is light and fluffy.

lemon buttercream frosting on the whisk attachment

Once the Lemon Zucchini Cake is completely cool then you can frost the top of the cake. Enjoy!

lemon zucchini cake being topped with lemon buttercream frosting

Please leave a rating and/or review!

If you make this Lemon Zucchini Cake recipe please be so kind as to leave me a star rating and/or review at the bottom of this blog post! When you leave a star rating and a review it is very helpful for me and any other blogger as well.

It is also much appreciated!

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Don’t forget to tag me in any photos you post when making this Lemon Zucchini Cake recipe or any others. I love to see my recipes come to life in YOUR kitchen!

Follow along on social media: Instagram, Pinterest, TikTok.

Other delicious zucchini recipes to try:

  • https://theskinnyishdish.com/skillet-zucchini-lasagna/
  • https://theskinnyishdish.com/buffalo-chicken-stuffed-zucchini/
lemon zucchini cake with lemon buttercream frosting topped with candied lemons. cake has a couple slices cut out

FAQ

How to store Lemon Zucchini Cake

Lemon Zucchini Cake can be stored on the counter for up to 2 days or in the fridge for up to 5 days.

When storing it on the counter or in the fridge make sure to either wrap it tightly in plastic wrap or store it in an airtight container.

It is best served at room temperature so make sure to let it sit out on the counter for 30-60 minutes after coming out of the refrigerator before eating.

Can I freeze Lemon Zucchini Cake?

Yes, you can! Zucchini cake be frozen for up to 2 months. Both the lemon buttercream frosting and the zucchini cake freeze very well.

Double wrap the cake in plastic wrap then wrap it with a layer of heavy duty aluminum foil. From there you can place it straight into the freezer or you can place it inside of an airtight container then into the freezer.

Let the Lemon Zucchini Cake defrost in the fridge overnight then come to room temp on the counter before serving.

How do you shred zucchini for a cake?

You can shred zucchini for a cake a couple different ways:

  • Box Grater – When using a box grater there are several different shredding sized. I like to use the large hole of a box grater when making this Lemon Zucchini Cake recipe.
  • Hand Grater – This is essentially the same thing as the box grater without any size options. There is one size on a hand grater and it works just fine for this recipe.
  • Food Processor – You can use your food processor with the shredding attachment. This can work but for me it shreds the zucchini a little larger than I’d like it for this cake recipe.

How to freeze grated zucchini

If you have a garden in the summer months and grow zucchini then it’s likely you may have an over abundance of it. Luckily you can freeze it very easily!

Follow these easy steps to freeze your shredded zucchini:

  • Wash and dry the zucchini. Cut the ends off.
  • Grate the zucchini using a box grater, hand grater or food processor with the shredding attachment.
  • Place the shredded zucchini into a large bowl lined with paper towels. Squeeze all of the juice out of the zucchini.
  • Place the zucchini into freezer safe resealable bags. Press all the air out of the bag then seal.
  • Freeze the zucchini by lying the bags flat in the freezer. Once frozen you can nicely stack them to save room.
  • Zucchini will keep in the freezer for up to 3 months.

Why is my zucchini cake dry?

Zucchini cakes should always be moist. That is one of the main purposes of adding zucchini to baked goods, for the moisture it creates.

DO NOT squeeze the water out of the fresh zucchini before adding it to this cake recipe. All of the moisture in the zucchini helps keep this cake ultra-moist.

If your cake is dry you’ll want to make sure that you didn’t squeeze the water out of the zucchini, didn’t inaccurately measure the flour and didn’t over bake the cake.

As long as you follow the recipe then you’ll end up with a delicious, moist and flavorful Lemon Zucchini Cake!

view of the inside of the lemon zucchini cake
lemon zucchini cake with lemon buttercream frosting topped with candied lemons. cake has a couple slices cut out

Lemon Zucchini Cake

An ultra-moist zucchini cake bursting with lemon flavor topped with a luscious lemon buttercream frosting. This is the ultimate way to use up all your fresh garden zucchini this summer!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course dessert
Cuisine american
Servings 15 people
Calories 581 kcal

Equipment

  • 1 13×9 baking pan
  • 1 electric hand mixer
  • 1 stand mixer optional
  • 1 set of mixing bowls
  • 1 cooling rack
  • 1 box grater or hand grater

Ingredients
  

Dry Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp kosher salt

Wet Ingredients

  • 1½ cups granulated sugar
  • ½ cup brown sugar
  • 1 cup olive oil
  • 4 large eggs room temp
  • ⅓ cup fresh lemon juice
  • 2 tsp vanilla extract
  • zest of 2 lemons
  • 3 cups zucchini grated, NOT DRAINED

Lemon Buttercream

  • 1 cup unsalted butter room temp but not warm
  • 4 cups powdered sugar sifted
  • ¼ cup fresh lemon juice
  • 2 tsp lemon zest
  • ¼ tsp kosher salt

Instructions
 

Mixing the Dry Ingredients

  • Preheat the oven to 350°F then line a 13×9 (metal) baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray
  • Whisk the dry ingredients together in a medium bowl then set aside until needed

Mixing the Wet Ingredients

  • In a separate large bowl, use a hand mixer on medium speed to combine both sugars and olive oil
  • Mix in the eggs one at a time, scraping down sides between each addition
  • Add the lemon juice, vanilla extract and lemon zest. Blend until fully incorporated
  • Fold the dry ingredients into the wet using a rubber spatula
  • Fold in the shredded zucchini
  • Pour cake batter into prepared pan then bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with only a few crumbs
  • Allow the cake to cool completely on a wire rack

Making the Lemon Buttercream

  • Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1-2 minutes
  • Add the powdered sugar, lemon juice, zest and salt. Mix on low until combined
  • Beat on medium-high speed for 3 minutes until buttercream is light and airy
  • Top the fully cooled cake with frosting
  • Enjoy!

Notes

  • Use a box grater, hand grater or your food processor to shred your zucchini. I prefer using the large holes of a box grater.
  • You can freeze any extra grated zucchini! See the FAQ section below for instructions.
  • Use the paddle attachment or the whisk attachment to make your lemon buttercream frosting. The whisk adds more air to the frosting so I usually end up stirring it vigorously with a rubber spatula afterwards to get some air out. The paddle will add less air to your frosting. It’s a personal preference which you prefer.
  • DO NOT squeeze the zucchini. Leave all the moisture and water in it so that you have a nice moist cake.
  • Use room temperature eggs! If you forget to take the eggs out ahead of time you can just place them in a bowl of warm-hot water for about 5 minutes.
  • Don’t skip out on the lemon zest. A little lemon zest adds SO MUCH lemon flavor to this amazing cake!
  • Room temperature butter for the lemon buttercream should not be warm. It should be soft but not greasy with a SLIGHT chill to it in the center of the stick.
  • You can use round cake pans to make a layer cake, a Bundt pan for a Bundt cake or even a loaf pan (2) to make this into a Lemon Zucchini Bread recipe! Keep in mind bake times will be slightly different. Less time for the round cake pans or the loaf pans. Slightly more in a Bundt pan.
  • You can add a teaspoon ground cinnamon to the dry ingredients for more of a spiced cake. I like to do that when we get closer to the fall!
  • Enjoy this gorgeous cake with a cup of coffee or cup of tea!

Nutrition

Calories: 581kcalCarbohydrates: 80gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 76mgSodium: 406mgPotassium: 133mgFiber: 1gSugar: 59gVitamin A: 492IUVitamin C: 8mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

June 13, 2022 · 2 Comments

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Comments

  1. Amy says

    June 19, 2022 at 3:52 pm

    5 stars
    Perfect summer cake! This turned out so delicious!

    Reply
    • admin says

      June 19, 2022 at 3:56 pm

      I’m so glad you like it! I agree, great for summer!

      Reply

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My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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