This lemon zucchini cake brings together the zesty brightness of lemon and the subtle sweetness of zucchini in a perfectly moist cake. It’s not only a treat for the taste buds but also a feast for the eyes, with its beautiful golden hue and tangy lemon glaze.

A glazed lemon zucchini cake on a white cake stand.

Why you’ll love this recipe:

  • Balanced flavors – The combination of tangy lemon and sweet zucchini creates a refreshing and comforting blend, making each bite perfectly delightful.
  • Moist texture – Zucchini and olive oil ensure that the cake is incredibly moist and tender, staying soft and luscious for days.
  • Beautiful and versatile: The Bundt cake’s unique shape and golden hue contrast with the white glaze, making it a stunning centerpiece, perfect for both casual gatherings and special occasions.
A glazed lemon zucchini cake on a cake stand with two slices on plates.

If you love lemon desserts, try my Lemon Chiffon Cake, Lemon Crumb Muffins, and Lemon Sugar Cookies.

Or if you are a fan of sweet zucchini treats, try my Chocolate Zucchini Bread (tastes like a moist chocolate cake!) and Zucchini Oatmeal Cookies.

Ingredients you’ll need and why:

A labelled image of all the ingredients needed to make lemon zucchini cake.
  • Grated zucchini – Adds moisture and a subtle sweetness, ensuring the cake remains tender and moist without an overpowering flavor. You can use green or yellow zucchini.
  • Granulated sugar – Sweetens the cake, helping to balance the tartness of the lemon and the natural flavors of the zucchini.
  • Lemon zest – Provides a concentrated, aromatic lemon flavor that enhances the overall brightness of the cake.
  • Vanilla extract – Adds depth and warmth to the flavor profile, complementing the lemon and zucchini.
  • Olive oil – Keeps the cake moist and tender while adding a slight richness and a healthier fat alternative like in this Lemon Olive Oil Cake.
  • Eggs – Bind the ingredients together, providing structure and contributing to the cake’s rise and light texture.
  • Brown sugar – Adds a hint of caramel flavor and extra moisture, enriching the cake’s taste and texture.
  • Desiccated coconut – Adds texture and a subtle tropical flavor, enhancing the cake’s overall complexity like in Ube Cake and Magic Cookie Bars.
  • All-purpose flour – Provides the structure and base of the cake, giving it a firm yet tender crumb.
  • Baking powder – Acts as a leavening agent, helping the cake rise and become light and fluffy.

Substitutions & variations:

  • Olive oil – Can be substituted with avocado oil, vegetable oil or any neutral-tasting oil.
  • Lemon blueberry zucchini cake – Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
  • Lemon poppy seed zucchini cake – Mix in 2 tablespoons of poppy seeds for a classic combination with added texture.
  • Citrus twist – Use a combination of lemon and lime zest and juice for a more complex citrus flavor.
  • Herbed lemon zucchini cake – Add a tablespoon of finely chopped fresh herbs like basil or thyme to the batter for a sophisticated herbal note.

How to make lemon zucchini cake:

(The full written and printable recipe is further below.)

A mixing bowl of grated zucchini, sugar, lemon zest, and vanilla.

Step #1) In a large bowl, mix together the grated zucchini, granulated sugar, lemon zest, and vanilla. Let stand for 10 minutes to macerate.

A mixing bowl of of wet ingredients for lemon zucchini cake.

Step #2) Add the olive oil, eggs, and brown sugar. Mix well to combine.

A mixing bowl of lemon zucchini cake batter.

Step #3) Add the coconut, then sift in the flour, baking powder, and salt. Stir together until just combined.

A bundt pan filled with lemon zucchini cake batter.

Step #4) Pour the cake batter into a greased bundt pan. Bake at 350F for 50-60 minutes or until a toothpick inserted into the center comes out clean.

How to serve:

Serve plain or topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of lemon curd for added indulgence. Pair with a cup of tea or coffee, or include it in a brunch spread for a versatile and delightful treat.

A lemon zucchini cake on a white cake stand with white flowers in the back.

Storing & freezing instructions:

At room temperature: Store the Lemon Zucchini Bundt Cake in an airtight container at room temperature for up to 3 days. This helps keep the cake moist and fresh.

In the refrigerator: If you need to store it longer, place the cake in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 1 week. Allow it to come to room temperature before serving for the best flavor.

To freeze the whole cake: Wrap the entire cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container, and freeze for up to 3 months.

To freeze individual slices: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. This allows you to thaw one slice at a time as needed.

Thawing: To thaw, let the cake or slices sit at room temperature for a few hours or overnight in the refrigerator.

Recipe FAQs:

Do I need to peel the zucchini before grating it?

No, there’s no need to peel the zucchini. The skin is thin and will blend into the cake, adding nutrients and a touch of color.

Do I need to drain the zucchini for this lemon zucchini cake?

Not at all. Just add it as is and as instructed. The liquid from the zucchini helps make this cake perfectly moist.

Can I add nuts or other mix-ins to this lemon zucchini cake?

Absolutely! You can add chopped nuts, such as walnuts or pecans, or other mix-ins like dried fruit, or poppy seeds for added texture and flavor.

If you’ve tried this Lemon Zucchini Cake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Lemon Zucchini Cake

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 50 min
  • Total Time: 1 hour 10 minutes
  • Yield: 12 serving
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This lemon zucchini cake brings together the zesty brightness of lemon and the subtle sweetness of zucchini in a perfectly moist cake.

Ingredients

Cake

  • 2 cups (250g) coarsely grated zucchini
  • 1/2 cup plus 2 tbsp (125g) granulated sugar
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) light extra virgin olive oil
  • 3 large eggs
  • 3/4 cup (150g) lightly packed brown sugar
  • 1/2 cup (45g) desiccated coconut
  • 3 cup (375g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

Glaze

  • 1 cup (120g) powdered sugar
  • 2 tbsp lemon juice
  • more lemon zest for sprinkling (optional)

Instructions

  1. Preheat oven to 350F and generously grease a 9″ or 10″ bundt pan. Set the bundt pan aside.
  2. In a large bowl, mix together the grated zucchini, granulated sugar, lemon zest, and vanilla. Let stand for 10 minutes to macerate.
  3. Add the olive oil, eggs, and brown sugar. Mix well to combine.
  4. Add the coconut, then sift in the flour, baking powder, and salt. Stir together until just combined. Pour the batter into the prepared bundt pan.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes then flip the cake onto a cooling rack to cool completely before glazing.
  6. In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slowly pour over the cake. Sprinkle with more lemon zest if desired.

Notes

Storing & freezing instructions:

At Room Temperature: Store the Lemon Zucchini Bundt Cake in an airtight container at room temperature for up to 3 days. This helps keep the cake moist and fresh.

In the Refrigerator: If you need to store it longer, place the cake in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 1 week. Allow it to come to room temperature before serving for the best flavor.

To Freeze the Whole Cake: Wrap the entire cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container, and freeze for up to 3 months.

To Freeze Individual Slices: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. This allows you to thaw one slice at a time as needed.

Thawing: To thaw, let the cake or slices sit at room temperature for a few hours or overnight in the refrigerator.

Nutrition

  • Serving Size:
  • Calories: 402
  • Sugar: 31.3 g
  • Sodium: 123.3 mg
  • Fat: 18 g
  • Carbohydrates: 57 g
  • Protein: 5.3 g
  • Cholesterol: 46.5 mg