Lemon Zucchini Cake

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. If you’re a sucker for lemon then my lemon blueberry cookie recipe is right up your alley!

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 recipe. Next time you get your hands on some zucchini, I hope this is what you make!

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

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.

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.

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!

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.

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.

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.

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

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.

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

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Other delicious zucchini recipes to try:

• https://theskinnyishdish.com/skillet-zucchini-lasagna/
• https://theskinnyishdish.com/buffalo-chicken-stuffed-zucchini/

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!