Description
This Lemon Zucchini Bundt Cake is a sunshiny, citrus-kissed twist on a classic dessert that’s packed with flavor and moisture thanks to fresh zucchini. Topped with a tangy lemon glaze, it’s a beautiful and delicious option for brunch, dessert, or snacking. Whether you’re craving something zesty, need new breakfast ideas, or want to impress with an easy recipe, this bundt cake delivers with its light crumb, hidden vegetables, and perfect balance of sweet and tart. Ideal for healthy snack moments or creative food ideas that fit any gathering or family meal.
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
Instructions
1. Preheat oven to 350°F (175°C) and grease a bundt pan well.
2. In a large bowl, whisk together eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
3. Add flour, baking powder, baking soda, and salt. Stir until just combined.
4. Gently fold in the shredded zucchini.
5. Pour the batter into the pan and bake for 45–55 minutes or until a toothpick comes out clean.
6. Let cool in pan for 15 minutes, then invert onto a rack.
7. Whisk powdered sugar and lemon juice to make the glaze.
8. Drizzle glaze over cooled cake before serving.
Notes
Be sure to squeeze out the zucchini thoroughly so the batter isn’t too wet.
This cake is even better the next day once the flavors settle in—store covered at room temp.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg