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Moist Lemon Zucchini Cake Recipe with Easy Cream Cheese Glaze

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A moist and flavorful lemon zucchini cake with a light cream cheese glaze that balances fresh lemon brightness and tender zucchini for a satisfying dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (freshly grated, from about 2 lemons)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 300g) grated zucchini (packed, excess moisture squeezed out)
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Grate about 2 cups of zucchini using a box grater or processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. Set aside.
  2. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch pan or line it with parchment paper.
  3. In a large bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon lemon zest.
  4. In a separate bowl, beat 1 cup granulated sugar with ½ cup brown sugar. Add 3 large eggs one at a time, mixing well after each. Then slowly pour in 1 cup vegetable oil and 1 teaspoon vanilla extract, mixing until just combined.
  5. Gradually add the dry ingredients to the wet mixture in batches, stirring gently with a spatula. Fold in the grated zucchini evenly.
  6. Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan on a cooling rack for at least 30 minutes before glazing.
  8. Beat 4 oz cream cheese with 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and ½ teaspoon vanilla extract until smooth and spreadable. Add a teaspoon of milk if too thick.
  9. Spread the cream cheese glaze evenly over the cooled cake.
  10. Slice into squares or rectangles and serve. Best eaten within 2-3 days; store covered in the fridge.

Notes

Squeeze out excess moisture from zucchini to avoid sogginess. Avoid overmixing batter to keep cake tender. Check cake 5 minutes before timer to prevent overbaking. Room temperature ingredients help smooth glaze. Optionally replace half oil with applesauce for lighter cake. Variations include gluten-free flour, nuts, spices, and dairy-free glaze.

Nutrition

Keywords: lemon zucchini cake, cream cheese glaze, moist cake, easy dessert, spring cake, vegetable dessert

Find it online: https://chrisfeasts.com/moist-lemon-zucchini-cake-recipe-with-easy-cream-cheese-glaze/