Moist Lemon Zucchini Cake with Lemon Glaze

This lemon zucchini cake is incredibly moist with a bright, sunshine-y lemon flavor. It’s baked in a bundt pan and finished with a simple lemon glaze. Easy to prepare and ideal for using garden zucchini.

If you enjoy lemon desserts, this lemon zucchini bundt cake will quickly become a favorite. The crumb is moist and slightly dense so each forkful clings together pleasantly. The lemon flavor is bright without being sour, and the sweet lemon glaze elevates the cake perfectly.

The cake stays moist thanks to a combination of oil, eggs, sour cream, and grated zucchini. Oil helps retain moisture longer than butter, and the grated zucchini melts into the batter during baking so you won’t taste it — only see tiny flecks of green from the skin. The result is a tender, flavorful bundt cake that keeps well.

Making Lemon Zucchini Cake

This cake is straightforward to make and requires no special techniques.

1. Prep. Preheat the oven to 350°F (180°C). Grease a 12-cup nonstick bundt pan with nonstick spray or brush with a pan-release mixture. Proper greasing helps the cake release cleanly after baking.
2. Grate the zucchini. Use a box grater to grate the zucchini; no need to peel. Trim the ends first. Lightly blot the grated zucchini with a paper towel to remove any surface pools of water — you don’t need to squeeze it dry.

3. Whisk the dry ingredients. In a bowl combine the flour, baking powder, baking soda, and salt. Whisk 20–30 seconds to distribute the leavening evenly.
4. Combine sugar and lemon zest. Rub the lemon zest into the sugar with your fingertips; this releases the lemon oils and infuses the sugar with bright citrus aroma. The sugar should feel slightly damp when finished.

5. Mix wet ingredients. Whisk the oil and sour cream into the lemon-scented sugar until smooth, then add the eggs, lemon juice, and vanilla. Continue whisking until the mixture is lump-free.
6. Combine wet and dry. Make a well in the dry ingredients and pour the wet mixture in. Fold gently until just combined; avoid overmixing to keep the cake tender.

7. Fold in the zucchini. Gently fold the grated zucchini into the batter until evenly distributed.
8. Bake. Spoon the batter into the prepared bundt pan and bake 50–60 minutes in the center of the oven. The cake is done when it begins to pull away from the pan, an inserted toothpick comes out clean or with a few moist crumbs, and the top springs back slightly when touched. If in doubt, bake a few more minutes — this recipe rarely dries out.

Pan Sizes

If you don’t have a bundt pan, substitute these pans and adjust bake time accordingly:

9×13-inch pan: Fill 2/3 to 3/4 full. Bake 45–55 minutes or until the top springs back and a toothpick comes out clean. For these pans, a lemon cream cheese frosting works well in place of the glaze.

Loaf pans: Divide batter between two 8×4-inch loaf pans lined with parchment and greased. Bake 50–60 minutes. Both loaves can bake at the same time if your oven is large enough.

Storage

Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

This cake freezes well without the glaze. Wrap the cooled cake tightly in plastic wrap, then in foil or place in an airtight container. Freeze up to 2 months. Thaw in the refrigerator, then bring to room temperature before glazing to avoid a gummy texture.

More Zucchini Recipes to Try

• Lemon Zucchini Bread
• Zucchini Chocolate Chip Bread
• Zucchini Spice Cake with Cream Cheese Frosting
• Chocolate Zucchini Cake

Lemon Zucchini Cake

Bright lemon zucchini cake with a simple lemon glaze — very moist thanks to grated zucchini that dissolves into the batter.

Prep: 20 mins · Cook: 50 mins · Total: 1 hr 10 mins · Servings: 12 slices

Equipment

• 12-cup bundt pan

Ingredients

Lemon Zucchini Bundt Cake

• 2 cups grated zucchini (about 200 g), about 2 small or 1 large zucchini
• 3 cups all-purpose flour (375 g)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups granulated sugar (350 g)
• 3 tbsp lemon zest
• 1 cup vegetable oil (240 ml)
• 1/3 cup sour cream (80 ml)
• 1/4 cup lemon juice (60 ml), freshly squeezed
• 2 tsp vanilla extract
• 3 large eggs

Lemon Glaze

• 1 1/2 tbsp freshly squeezed lemon juice
• 1 1/2–2 cups powdered sugar (165–220 g), as needed

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 12-cup bundt pan with nonstick spray or pan release.
2. Grate the zucchini (no need to peel). If pieces are long, chop briefly so the shreds are short and even.
3. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Rub the lemon zest into the sugar with your fingers until the sugar is fragrant and slightly damp.
5. Whisk the sour cream and oil into the zesty sugar until smooth. Add the eggs, lemon juice, and vanilla and whisk until combined.
6. Make a well in the dry ingredients and pour in the wet mixture. Fold with a spatula until just combined; a few small lumps are fine.
7. Fold in the grated zucchini until evenly distributed.
8. Pour the batter into the prepared pan and bake in the center of the oven for 50–60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should feel slightly springy when pressed gently.
9. Cool the cake in the pan for about 25 minutes, then turn it out carefully onto a rack or serving plate. Tap the pan gently if needed to release the cake.

Lemon Glaze

1. Whisk 1 1/2 tablespoons fresh lemon juice with 1 1/2 cups powdered sugar until smooth and lump-free. Add more powdered sugar if needed to reach a pourable, opaque glaze consistency.
2. Transfer the cooled cake to a serving plate, then drizzle the glaze over the top, letting it drip down the sides.

Notes

1. Zucchini: If the grated zucchini leaves a pool of liquid, blot it lightly with paper towel.
2. Lemons: You’ll need about 2 lemons for the batter and an additional lemon for the glaze. Zest before juicing.
3. Sour cream: Plain Greek yogurt can be substituted for sour cream if needed.
4. Room temperature: Bring eggs and sour cream to room temperature for best results.
5. Portions: Recipe yields about 12 slices; you can slice smaller to get 14–16 servings.
6. Storage: Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days.

Nutrition (estimate per slice)

Calories: 467 kcal · Carbs: 65 g · Protein: 5 g · Fat: 21 g · Sugar: 41 g