If you’re looking for a dessert that’s light, moist, and packed with fresh flavor, this Moist Lemon Zucchini Cake with Sweet Glaze is about to become a favorite. The zucchini adds an incredible moistness (without tasting like vegetables!) and the lemon brings a zingy brightness that balances the sweetness beautifully.

It’s the perfect treat for summer gatherings, afternoon tea, or even brunch. The sweet lemon glaze seeps into every bite of the soft cake, creating a texture and flavor that’s absolutely irresistible. And the best part? You don’t need any special equipment or baking skills to make it.

What Kind of Zucchini Should I Use?

Any fresh, medium-sized zucchini will work well in this recipe. You don’t need to peel it—just grate it finely. The zucchini melts into the cake, providing moisture and structure without altering the flavor. Make sure to squeeze out excess liquid to prevent a soggy texture.

Ingredients for the Moist Lemon Zucchini Cake with Sweet Glaze

Zucchini – Adds moisture and softness without overpowering the flavor.
Lemon Zest and Juice – Provides a fresh, citrusy punch that defines the cake.
All-Purpose Flour – The base that holds everything together.
Baking Powder and Baking Soda – For a light, fluffy rise.
Salt – Enhances all the other flavors.
Granulated Sugar – Sweetens the cake just enough.
Eggs – Bind the ingredients and add richness.
Vegetable Oil – Keeps the cake extra moist and tender.
Vanilla Extract – Adds a smooth, warm depth.
Powdered Sugar – For the sweet, silky glaze that tops it off.

How To Make the Moist Lemon Zucchini Cake with Sweet Glaze

Step 1: Prep Your Zucchini

Grate the zucchini using the fine side of a box grater. After grating, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This step is crucial for a fluffy cake texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the eggs and granulated sugar until light and slightly frothy. Add the vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Step 4: Bring It All Together

Slowly fold the dry ingredients into the wet ingredients, stirring gently just until no flour streaks remain. Then, add in the grated zucchini and gently mix to combine.

Step 5: Bake

Pour the batter into a greased 9×13-inch baking dish. Smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Glaze It

While the cake is cooling, prepare the glaze by whisking together powdered sugar and a few tablespoons of lemon juice until smooth and pourable. Drizzle the glaze over the slightly warm cake and let it soak in as it cools completely.

How to Serve and Store This Zucchini Cake

Serve slices of this cake slightly warm or at room temperature. It pairs perfectly with a hot cup of tea or coffee. You can even top it with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.

To store, keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Make sure it’s tightly wrapped or in an airtight container to retain moisture. You can also freeze slices for up to 2 months—just thaw overnight in the fridge before serving.

Frequently Asked Questions

How fine should I grate the zucchini?

Use the fine side of a box grater. This ensures the zucchini blends seamlessly into the batter without leaving chunks.

Can I skip the glaze?

Yes, but the lemon glaze adds moisture and enhances the lemon flavor, so it’s highly recommended.

Can I make this cake gluten-free?

Yes, just substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your baking powder is gluten-free as well.

Should I peel the zucchini?

No need to peel! The skin is tender and full of nutrients. It disappears into the cake as it bakes.

Can I use olive oil instead of vegetable oil?

Yes, but use a light or mild olive oil to avoid overpowering the lemon flavor.

Want More Cake Ideas with a Twist?

If this Moist Lemon Zucchini Cake hit the spot, you’ll probably love these other treats too:

For more creative and delicious bakes, visit my Pinterest board where I share recipes daily from Life with Jam.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use extra lemon zest? Maybe added some poppy seeds for fun?

I love seeing how others make these recipes their own. Questions are always welcome—let’s inspire each other to bake better every time!