Zucchini Lemon Drizzle Cake

Name: Zucchini Lemon Drizzle Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups grated zucchini (squeezed dry); 1 cup granulated sugar; ½ cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Zest of 1 lemon; 1 teaspoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Baking Favorites

A moist and zesty cake that combines the freshness of zucchini with a bright lemon drizzle, perfect for any occasion.

Created by

Lena

Last updated on 2025-12-20T13:17:51.201Z

This Zucchini Lemon Drizzle Cake is a delightful treat that brings together the subtle sweetness of zucchini with the tangy brightness of lemon. Ideal for afternoon tea or as a special dessert, this cake is sure to impress your family and friends.

        Why You'll Love This Recipe!
        Moist and flavorful with a hint of citrus
A great way to use up fresh zucchini
Perfectly balanced sweetness with a refreshing lemon drizzle

      

The Perfect Balance of Flavors

Zucchini Lemon Drizzle Cake is a delightful combination of moist, tender cake and a refreshing citrus glaze. The grated zucchini adds a subtle earthiness, while the lemon zest and juice introduce a burst of brightness that elevates the entire dessert. This cake is perfect for those who enjoy a moist texture with a hint of sweetness, making it an ideal treat for any occasion, from afternoon tea to dessert at dinner parties.

The addition of ground cinnamon provides a warm undertone, complementing the fresh flavors of zucchini and lemon beautifully. Each bite reveals a harmonious blend of flavors that not only pleases the palate but also leaves a lasting impression. This cake is more than just a dessert; it’s an experience that brings a touch of sunshine to your table.

A Versatile Recipe for Every Season

One of the best aspects of Zucchini Lemon Drizzle Cake is its versatility. While it shines during the summer months when zucchini is abundant, it's a delightful option year-round. This recipe allows you to take advantage of fresh produce, making it a great choice for those looking to incorporate more fruits and vegetables into their diets. Whether you have zucchini from your garden or a local farmer's market, this cake is the perfect way to celebrate the season's bounty.

Additionally, you can customize the recipe to suit your taste. Consider adding poppy seeds for an extra crunch or swapping out the lemon for lime for a different citrus twist. The options are endless, ensuring that this cake can be enjoyed in various forms throughout the year.

Tips for Success

To ensure your Zucchini Lemon Drizzle Cake turns out perfectly, it’s essential to properly prepare your zucchini. Grate it finely and squeeze out excess moisture before adding it to the batter. This step prevents the cake from becoming too soggy while still keeping it moist and flavorful. Additionally, using room temperature eggs can help emulsify the ingredients better, resulting in a smoother batter and a more uniform texture.

When mixing the batter, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can lead to a dense cake, which is not what we want for this light and airy treat. Just stir until the ingredients are barely combined, and you’ll achieve that perfect texture.

Ingredients

For the Cake

1 ½ cups grated zucchini (squeezed dry)
1 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 1 lemon
1 teaspoon ground cinnamon

For the Lemon Drizzle

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Mix all ingredients thoroughly and pour into a prepared pan.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.

Mix Wet Ingredients

In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Lemon Drizzle

While the cake is baking, mix powdered sugar, lemon juice, and zest in a small bowl until smooth.

Drizzle and Cool

Once the cake is baked, let it cool for 10 minutes in the pan, then remove it from the pan and drizzle the lemon glaze over the top. Allow to cool completely before slicing.

Enjoy your delicious Zucchini Lemon Drizzle Cake!

Serving Suggestions

Zucchini Lemon Drizzle Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a more sophisticated touch, serve it alongside a fresh berry compote or a simple fruit salad. The tartness of the berries complements the sweetness of the cake and adds a vibrant color to your presentation.

For brunch gatherings or afternoon tea, consider slicing the cake into smaller portions and serving it with a selection of herbal teas or coffee. The bright lemon flavor will invigorate your guests, making it a memorable addition to any gathering.

Storage Tips

To keep your Zucchini Lemon Drizzle Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last up to a week. Just make sure to let it come to room temperature before serving to enhance its flavor and texture.

You can also freeze this cake for longer storage. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature or warm it in the oven for a few minutes for a freshly baked taste.

Nutritional Benefits

This Zucchini Lemon Drizzle Cake not only satisfies your sweet tooth but also offers nutritional benefits thanks to the inclusion of zucchini. Zucchini is low in calories and packed with vitamins and minerals, including vitamin C, potassium, and antioxidants. Incorporating this vegetable into your dessert allows you to enjoy a treat that aligns with healthier eating habits.

The use of olive oil instead of butter adds healthy fats to the cake, making it a more heart-friendly option. Additionally, the use of whole ingredients means you can enjoy a slice without the guilt, making it an excellent choice for those who want to indulge in a delicious dessert while still being mindful of their health.

Questions About Recipes

→ Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute for zucchini in this recipe.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the cake without the drizzle for up to 3 months. Thaw it in the refrigerator before serving.

→ What is the best way to grate zucchini?

Use a box grater or a food processor to grate the zucchini. Make sure to squeeze out excess moisture before adding it to the batter.