Lemon Zucchini Cake

Zucchini adds wonderful moisture and texture to a cake without changing its flavor. After this chocolate zucchini cake became such a hit with our family, I knew I needed to develop a lemon flavored version. After much trial and error, here’s my newest summer cake for zucchini season.



2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

2 large eggs

½ cup Greek yogurt

½ cup vegetable oil

¼ cup fresh lemon juice

½ teaspoon vanilla extract

Zest of 1 lemon

1 1/2 cup shredded, unpeeled zucchini


1 cup powdered sugar

4 teaspoons fresh lemon juice


Preheat the oven to 350*. Grease a bundt pan and set aside. 

In a medium mixing bowl, combine the flour, baking powder and salt. Set aside. 

In a large mixing bowl, combine the sugar, eggs, yogurt, oil,  lemon juice, vanilla and lemon zest using an electric mixer. Mix until well combined. Using a spoon, fold in the shredded zucchini. Add the dry mixture and mix in just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean when inserted near the center.

Remove from oven and cool for 15 minutes on a wire rack. Invert the Bundt pan onto a cake plate to remove. Allow to cool for another 30 minutes before adding the glaze.

In a small bowl, mix the powdered sugar and 4 teaspoons of lemon juice to make the glaze. Drizzle over the slightly warm cake. 

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