Description

This Moist Lemon Zucchini Cake with Sweet Glaze is a refreshing and soft citrus dessert packed with hidden veggies and drizzled with a bright lemon glaze. Perfect for brunch, summer potlucks, or afternoon tea, it’s a crowd-pleaser that stays moist for days.

Ingredients

1 ½ cups grated zucchini (liquid squeezed out)

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

2 large eggs

½ cup vegetable oil

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 to 3 tablespoons lemon juice (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

1. Grate the zucchini using the fine side of a box grater, then place it in a towel and squeeze out excess moisture. Set aside.

2. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

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

4. In a large bowl, whisk the eggs and sugar until light and slightly frothy.

5. Add the oil, lemon zest, lemon juice, and vanilla extract to the wet mixture. Stir well.

6. Gradually fold the dry ingredients into the wet ingredients until just combined.

7. Gently mix in the grated zucchini.

8. Pour the batter into the prepared baking dish and smooth the top.

9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

10. While the cake cools, whisk the powdered sugar with lemon juice until a pourable glaze forms.

11. Drizzle the glaze over the slightly warm cake and let it soak in as it cools completely.

Notes

Use a fine grater and squeeze the zucchini well to avoid soggy texture.

Do not overmix the batter after adding flour to maintain a tender crumb.

Glaze the cake while it’s still slightly warm so it soaks in nicely.