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Lemon Zucchini Cake

Lemon zucchini cake with a tender crumb and finely shredded zucchini for lasting moisture. Bright lemon zest in the batter and a tangy lemon glaze finish each slice with a soft set and clean citrus flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling + glaze setting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp lemon zest
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cup finely shredded zucchini, gently squeezed dry
  • 0.5 cup chopped walnuts (optional)
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350°F and grease and lightly flour a 9-inch round cake pan or an 8-inch square baking pan, then set aside.
  2. Whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest in a medium bowl until evenly combined.
  3. Beat the eggs, granulated sugar, and light brown sugar until smooth, then mix in the vegetable oil, sour cream, fresh lemon juice, and vanilla extract.
  4. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain to avoid tough texture.
  5. Fold in the finely shredded zucchini and chopped walnuts (if using) until evenly distributed so the crumb stays moist throughout.
  6. Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake, cool, and glaze
  1. Bake at 350°F for 40–50 minutes, until a toothpick inserted into the center comes out clean and the top is lightly golden.
  2. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  3. Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth to make the glaze.
  4. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

Notes

For best moisture, squeeze the shredded zucchini gently but thoroughly so the batter isn’t watery. Store the cake covered in the fridge for 3–4 days; the glazed slices freeze well for up to 2 months (freeze without worry, then thaw in the fridge and serve chilled). For a dairy-light option, use plain Greek yogurt in place of sour cream to keep the crumb tender.