Lemon Zucchini Cake
Lemon Zucchini Cake is sweet, moist, and bursting with real lemon flavor—easy, fresh, and perfect for any occasion.
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Grater (for zucchini)
- Clean kitchen towel or paper towels (to pat zucchini dry)
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Whisk or electric mixer (for mixing)
- Spatula (for folding and spreading)
- Measuring cups and spoons
- Wire cooling rack
- Small bowl (for glaze)
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 ½ cups grated zucchini patted dry
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup honey
- ½ cup unsalted butter melted and cooled
- ½ cup plain Greek yogurt or sour cream
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan with parchment for easy removal.
- In a bowl, whisk 🍚 flour, 🧂 baking powder, 🧂 baking soda, and 🧂 salt.
- In another bowl, beat 🥚 eggs with 🍬 sugar, 🍯 honey, 🧈 butter, 🥛 yogurt, 🥄 vanilla, 🍋 zest, and 🍋 juice until creamy.
- Gently fold in 🥒 zucchini until combined. Add dry ingredients to wet and mix until just incorporated.
- Pour batter into the loaf pan and bake for 50–55 minutes, until a toothpick comes out clean.
- Once cooled, drizzle with a simple 🍋 glaze before slicing.
