Lemon and zucchini may sound like an unexpected duo, but trust me—this moist lemon zucchini cake is a match made in dessert heaven. The bright citrus flavor paired with the mild earthiness of shredded zucchini creates a tender, flavorful loaf that stays soft for days. The sweet glaze on top seals in moisture and adds a glossy finish that will make everyone think it came from a bakery.

Moist Lemon Zucchini Cake with Sweet Glaze

Perfect for spring and summer gatherings, brunches, or a refreshing change from overly sweet desserts, this cake balances indulgence with a wholesome twist. It sneaks in a veggie, but no one will suspect it’s hiding zucchini thanks to its luscious texture and vibrant lemon aroma.

Why You’ll Love This Moist Lemon Zucchini Cake

Ultra-moist and fluffy thanks to shredded zucchini.
Bursting with fresh lemon flavor from zest and juice.
Not overly sweet, making it perfect for breakfast or dessert.
Simple pantry ingredients make it easy to whip up anytime.
Freezes beautifully, so you can make it ahead.

What Kind of Zucchini Should I Use?

Fresh, medium-sized zucchini work best for this cake. You don’t need to peel them—the green flecks look beautiful in the golden cake. Just trim the ends and grate finely. If the zucchini feels very watery, give it a light squeeze with a towel, but don’t wring it out completely; its moisture is key to the cake’s softness.

Ingredients for the Moist Lemon Zucchini Cake

Each ingredient in this lemon zucchini cake serves a purpose. Here’s why you need them:

All-purpose flour: Gives the cake structure while staying soft.
Baking powder & baking soda: Help the cake rise and keep it airy.
Salt: Balances the sweetness and enhances the lemon flavor.
Granulated sugar: Sweetens the cake without overpowering the lemon.
Lemon zest & juice: Provide bright citrus flavor throughout.
Eggs: Bind the batter and help create a tender crumb.
Vegetable oil: Keeps the cake extra moist.
Plain Greek yogurt or sour cream: Adds richness and subtle tang.
Vanilla extract: Rounds out the flavor.
Fresh zucchini: The secret to a moist, melt-in-your-mouth texture.
Powdered sugar & lemon juice (for glaze): Create a sweet-tart finish.

How To Make the Moist Lemon Zucchini Cake

Step 1: Prep Your Pan

Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Preheat your oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

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

Step 3: Beat the Wet Ingredients

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

Step 4: Add Zucchini

Gently stir in the grated zucchini. It should distribute evenly through the batter.

Step 5: Combine and Bake

Add the dry ingredients to the wet and stir until just combined. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

Step 6: Glaze It Up

Once the cake is cool, whisk together powdered sugar and lemon juice to make the glaze. Drizzle it generously over the top.

Serving and Storing Your Lemon Zucchini Cake

This cake serves 8 to 10 slices and is wonderful as a brunch centerpiece, a light dessert, or a tea-time treat. Serve it chilled for a denser bite or room temperature for a more delicate texture.

To store, keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well—wrap tightly and freeze for up to 3 months. Thaw at room temperature and glaze after defrosting.