Zucchini Lemon Drizzle Cake

Name: Zucchini Lemon Drizzle Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups grated zucchini; 1 cup granulated sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; Zest of 1 lemon; ½ cup lemon juice; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Light & Fresh

This Zucchini Lemon Drizzle Cake is a delightful blend of moist zucchini and zesty lemon, topped with a refreshing drizzle that elevates every bite.

Created by

Lara

Last updated on 2025-12-20T10:33:49.597Z

This Zucchini Lemon Drizzle Cake is not only a delicious dessert, but it's also a great way to sneak in some veggies! The combination of zucchini and lemon creates a moist and flavorful cake that is perfect for any occasion.

        Why You'll Love This Cake
        Moist and flavorful with a perfect balance of sweetness and tang
Uses fresh zucchini for added texture and nutrition
Easy to make with simple ingredients
Ideal for summer gatherings or afternoon tea

      

The Perfect Summer Treat

Zucchini Lemon Drizzle Cake is not only a delicious dessert but also a refreshing treat perfect for summer gatherings. The combination of moist zucchini and zesty lemon makes each bite a burst of flavor that is sure to please your guests. Whether you're hosting a picnic, a barbecue, or just enjoying a sunny afternoon, this cake will stand out as a highlight on your dessert table.

This cake is incredibly versatile. It can be served as a sweet ending to a meal or enjoyed as a snack with afternoon tea. The lightness of the lemon glaze adds just the right touch of sweetness without being overwhelming, making it a delightful choice for any occasion.

Health Benefits of Zucchini

Zucchini is often overlooked as a dessert ingredient, but it brings not just moisture and texture to this cake, but also a range of health benefits. Packed with vitamins A and C, potassium, and antioxidants, zucchini can contribute to a balanced diet while adding a subtle flavor that pairs beautifully with lemon.

In addition to its nutritional value, zucchini is low in calories, making this cake a healthier alternative to traditional sweets. By incorporating fresh zucchini into your baking, you can enjoy a delicious treat that aligns with your health-conscious lifestyle.

Perfecting Your Baking Skills

Baking this Zucchini Lemon Drizzle Cake is an excellent way to hone your baking skills. The process involves a simple mix of wet and dry ingredients, making it a great recipe for beginners and experienced bakers alike. The key is to ensure that you do not overmix the batter, as this can lead to a denser cake. Instead, mix until just combined for the best texture.

Additionally, this recipe encourages experimentation. Feel free to adjust the amount of lemon zest and juice according to your preference for tanginess. You can also add a sprinkle of poppy seeds for an extra crunch or even substitute half of the all-purpose flour with whole wheat flour for a healthier twist.

Ingredients

For the Cake

1 ½ cups grated zucchini
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 lemon
½ cup lemon juice

For the Drizzle

1 cup powdered sugar
2 tablespoons lemon juice

Mix all ingredients until well combined and proceed to bake.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, whisk together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Drizzle

While the cake is cooling, mix the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top and let it set before serving.

Enjoy your delicious Zucchini Lemon Drizzle Cake!

Storage Tips

To keep your Zucchini Lemon Drizzle Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last up to a week. Just make sure to let it come to room temperature before serving, as this will enhance the flavors.

If you want to make the cake ahead of time, you can also freeze it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. This way, you can enjoy this delightful treat at a later date, and simply thaw it overnight in the refrigerator when you're ready to serve.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. You can also serve it alongside fresh berries, which add a burst of color and a slight tartness that complements the lemon nicely.

For a more sophisticated touch, consider dusting the top of the cake with additional powdered sugar before serving. Garnishing with lemon slices or fresh mint leaves can elevate the presentation, making it perfect for special occasions or gatherings.

Questions About Recipes

→ Can I use other types of squash?

Yes, yellow squash can also work well in this recipe.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 2 months. Just wrap it tightly in plastic wrap.

→ Is this cake suitable for a gluten-free diet?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.