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

Highlighted under: Artisanal Baking Recipes

This Zucchini Lemon Drizzle Cake is a delightful combination of moist zucchini and zesty lemon, perfect for any occasion.

Created by

Anna

Last updated on 2025-12-20T12:42:51.218Z

This Zucchini Lemon Drizzle Cake is not just a treat for the taste buds; it's also a great way to sneak in some veggies! The fresh lemon zest brings brightness to the cake, making it a refreshing dessert that everyone will love.

        Why You Will Love This Recipe
        Moist texture that keeps you coming back for more
Bright lemon flavor that perfectly complements the zucchini
A unique twist on traditional cake recipes

      

The Perfect Balance of Flavors

This Zucchini Lemon Drizzle Cake is a remarkable blend of flavors that truly shines. The moistness of the zucchini creates a tender crumb, while the bright acidity of lemon brings a refreshing zing to each bite. This harmonious duo not only enhances the taste but also adds depth to the cake's overall profile. It's a delightful surprise for those who may be skeptical about incorporating vegetables into desserts.

The addition of lemon zest and juice amplifies the cake's flavor, providing a citrusy brightness that is invigorating. This cake is not just a treat for the taste buds; it also offers a visually appealing presentation with its vibrant, sunny hue. Perfect for gatherings, brunches, or just a cozy afternoon snack, this cake will leave everyone asking for the recipe.

Healthier Indulgence

One of the standout features of this Zucchini Lemon Drizzle Cake is its ability to feel indulgent while being relatively healthier than traditional cakes. The inclusion of grated zucchini not only contributes moisture but also adds nutrients such as vitamins A and C, potassium, and fiber. This makes the cake a more wholesome option without sacrificing flavor.

Moreover, the use of vegetable oil keeps the cake moist without the heaviness that butter might impart. With a balance of sugar and the natural sweetness of zucchini, you can enjoy a slice or two without the guilt. It's a dessert that allows you to indulge while still being mindful of your health.

Versatile and Customizable

This recipe is incredibly versatile, allowing you to customize it to fit your preferences or dietary needs. For instance, you can substitute the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. If you're looking to reduce sugar, consider using a sugar substitute that can withstand baking. The lemon drizzle can also be adjusted; a little less sugar can create a more tart glaze, which pairs beautifully with the cake's sweetness.

You can even experiment by adding nuts, such as walnuts or pecans, for added texture and flavor. Alternatively, incorporating poppy seeds can enhance the cake's appearance and give a delightful crunch. This flexibility means you can make this cake your own, ensuring that it remains a cherished recipe in your kitchen.

Ingredients

For the Cake

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

For the Drizzle

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Prepare the Oven

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

Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Combine Wet Ingredients

In a separate bowl, mix the oil, sugar, eggs, vanilla, zucchini, lemon zest, and juice until well combined.

Combine Mixtures

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

Bake the Cake

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

Prepare the Drizzle

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

Finish the Cake

Once the cake is cooled, drizzle the lemon glaze over the top. Slice and serve.

Serving Suggestions

This Zucchini Lemon Drizzle Cake is best enjoyed fresh, but it also stores well, making it an excellent make-ahead dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience. Pair it with a cup of herbal tea or a light lemonade for a refreshing afternoon treat. If you're hosting a gathering, consider slicing the cake into smaller pieces for easy sharing.

For an added touch, garnish the top of the cake with thin lemon slices or edible flowers. This not only enhances its visual appeal but also adds a hint of sophistication, perfect for special occasions.

Storing Your Cake

To keep your Zucchini Lemon Drizzle Cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider refrigerating it, where it can last up to a week. Just be sure to allow it to come to room temperature before serving, as this will enhance its moistness.

If you want to preserve the cake for an extended period, freezing is an excellent option. Wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to three months. When you're ready to enjoy, simply thaw at room temperature or warm it slightly in the oven.

Frequently Asked Questions

Can I use other types of squash in this recipe? Yes, you can substitute zucchini with yellow squash or even grated carrots for a different flavor profile. Just ensure to adjust the moisture level as needed.

What if I don’t have fresh lemons? If fresh lemons aren’t available, you can use bottled lemon juice, though fresh juice will provide a brighter flavor. Alternatively, lemon extract can also work, but use it sparingly, as it is more concentrated.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture slightly.

→ How can I store the cake?

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

→ Is it possible to make this cake gluten-free?

Yes, you can use a gluten-free flour blend to make this cake gluten-free.

→ Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap.