Name: Lemon Zucchini Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups grated zucchini (excess moisture squeezed out); 1 ½ cups all-purpose flour; ¾ cup granulated sugar; 2 large eggs; ½ cup vegetable oil; ¼ cup Greek yogurt or sour cream; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice

Sweet, zesty, and just the right amount of moist, this Lemon Zucchini Bundt Cake is a sunshiny twist on classic comfort. With a golden crust, a soft tender crumb, and drizzled in lemon glaze, it’s the kind of dessert that feels like a slice of summer any time of year. The hidden surprise? Shredded zucchini that adds moisture without overpowering the flavor, making this cake incredibly moist and irresistible.

Whether you have garden-fresh zucchini or are simply looking for an exciting way to brighten up your baking game, this bundt cake delivers. Perfect for brunch, dessert, or even an indulgent afternoon tea, it marries the fresh tang of lemon with the subtle richness of zucchini in a beautiful, crowd-pleasing presentation.

Why You’ll Love This Lemon Zucchini Bundt Cake

This cake is a hit for both citrus lovers and those who enjoy secretly healthy bakes. The zucchini gives it moisture without adding heaviness, and the lemon zest and juice infuse it with fresh flavor. Plus, it’s an excellent way to use up those extra zucchinis during summer months.

It stores beautifully, can be made ahead of time, and tastes even better the next day. The glaze locks in the freshness while giving it that elegant finish.

What Kind of Zucchini Should I Use?

Regular green zucchini works best in this recipe. You don’t need to peel them, just wash and grate. Smaller zucchinis tend to have a more delicate flavor and fewer seeds, which blend seamlessly into the batter.

Ingredients for the Lemon Zucchini Bundt Cake

Each ingredient in this cake is chosen to enhance its moisture, flavor, and texture:

Zucchini: Adds incredible moisture and subtle texture without altering the flavor. Be sure to grate it finely and squeeze out excess liquid.
Lemon Zest & Juice: Brings vibrant citrus flavor to the cake and glaze.
Flour: Provides the structure for the cake.
Sugar: Sweetens the cake and balances the tart lemon.
Eggs: Binds the ingredients and adds richness.
Greek Yogurt or Sour Cream: Adds tang and helps make the cake tender.
Baking Powder & Baking Soda: Gives the cake its rise.
Vegetable Oil: Keeps the cake soft and moist.
Vanilla Extract: Adds depth and rounds out the citrus.
Powdered Sugar: Essential for the silky lemon glaze.

How To Make the Lemon Zucchini Bundt Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to prevent sticking.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the eggs, sugar, oil, Greek yogurt, lemon zest, and lemon juice until smooth.

Step 3: Add the Dry Ingredients

Stir in the flour, baking powder, baking soda, and salt. Mix until just combined—don’t overmix.

Step 4: Fold in the Zucchini

Gently fold in the shredded zucchini. The batter will be thick and slightly textured.

Step 5: Bake

Pour the batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Glaze

Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Once completely cool, drizzle with a simple glaze made from lemon juice and powdered sugar.

How to Serve and Store This Cake

This Lemon Zucchini Bundt Cake serves 10 to 12 people generously. It pairs beautifully with a cup of coffee or tea and makes a standout centerpiece for brunch or summer get-togethers.

To store, cover tightly and keep at room temperature for up to 3 days, or refrigerate for up to 5. You can also freeze individual slices wrapped in plastic wrap for longer storage.

What to Serve With Lemon Zucchini Bundt Cake?

Fresh Berries

A side of raspberries or blueberries enhances the citrus notes.

Whipped Cream

Lightly sweetened whipped cream complements the cake without overpowering it.

Lemon Curd

For an extra punch of lemon, a spoonful of curd makes each bite shine.

Iced Tea or Lemonade

A cool, refreshing drink is the perfect pairing.

Vanilla Ice Cream

A scoop of classic vanilla makes it a stunning summer dessert.

Edible Flowers

Garnish with edible flowers for an elegant table presentation.

Toasted Coconut

Sprinkle a little on top of the glaze for extra texture.

Want More Cake Ideas with a Twist?

If you love this Lemon Zucchini Bundt Cake, you’ll definitely want to try these:

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Let me know in the comments how yours turned out. Did you add poppy seeds or a dusting of powdered sugar? Maybe swapped in lime for lemon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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