Lemon Zucchini Cake with a Lemon Glaze
Recipe

Lemon Zucchini Cake with a Lemon Glaze

Published on Wednesday, August 17, 2022
by
Lisa Green

Acid Reflux
GERD
IBS
Jump to Recipe

Midsummer harvest season equals zucchini everywhere!  

I love zucchini...and I love cake.  

So, combining the two with a little hint of lemon makes for a tasty dessert or snack. 

Zucchini is such a versatile vegetable. You can spiral it for noodles, chop it up and use it as a dipping vegetable, and grill or sauté it as a stand alone addition to your entrees.

Summertime is when the zucchini is at its peak season and if you are grabbing these delicious vegetables, know that they are an excellent source of manganese (helps facilitate carbohydrate and protein metabolism) and vitamin C (an antioxidant), as well as vitamin A (think eye health!) and magnesium (the calming mineral). 

Zucchini have a lot of water in them, so one step with this cake is squeezing out the excess water with a kitchen towel or cheese cloth. This zucchini cake can be enhanced with any additional flavor you enjoy. Blueberries, cherries, or even carrots to make a carrot-zucchini cake. The possibilities are endless.  

When this cake is finished baking, it can be a little temperamental. Meaning give it ample time to rest otherwise your cake will turn into a crumb cake! I made this mistake recently. I was hungry and impatient. I didn’t let the cake cool enough before taking it out of the baking dish, leaving me with a delicious mess! It was delicious, but definitely not picture worthy!

[[ recipeID=recipe-9l6f48d3p, title=Lemon Zucchini Cake with a Lemon Glaze ]]

Comments

Join The Conversation...

Expert Contributor

Lisa Green

Chef

Latest Recipes

07/05/24
Whipped Ricotta Bruschetta Dip Whipped Ricotta Bruschetta Dip

Whipped Ricotta Bruschetta Dip

Low-FODMAP
IBS

Jessie Hulsey

RD, LD

06/28/24
Gluten-Free Green Papaya Salad (Som Tam) for a Low FODMAP Diet Gluten-Free Green Papaya Salad (Som Tam) for a Low FODMAP Diet

Gluten-Free Green Papaya Salad (Som Tam) for a Low FODMAP Diet

Low-FODMAP
IBS

Taylor Janulewicz

RDN

06/25/24
Low FODMAP Smoothie Recipe with Papaya and Banana Low FODMAP Smoothie Recipe with Papaya and Banana

Low FODMAP Smoothie Recipe with Papaya and Banana

Low-FODMAP
Acid Reflux
GERD
IBS

Taylor Janulewicz

RDN

06/21/24
Low FODMAP Mediterranean Chicken Skewers with Tzatziki Sauce Low FODMAP Mediterranean Chicken Skewers with Tzatziki Sauce

Low FODMAP Mediterranean Chicken Skewers with Tzatziki Sauce

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

06/14/24
Low FODMAP Teriyaki Burger Sliders Low FODMAP Teriyaki Burger Sliders

Low FODMAP Teriyaki Burger Sliders

Low-FODMAP
IBS

Jessie Hulsey

RD, LD

06/07/24
Low FODMAP Loaded Açaí Bowl Low FODMAP Loaded Açaí Bowl

Low FODMAP Loaded Açaí Bowl

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

05/31/24
FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!) FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!)

FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!)

Low-FODMAP
IBS

Taylor Janulewicz

RDN

Explore More

Lemon Zucchini Cake with a Lemon Glaze

Servings: 8

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Lemon Zucchini Cake

  • 1 ½ cups flour
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • ¾ cup vegetable oil
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 cups shredded zucchini (approx 1 med-large zucchini)
  • Zest from one lemon

Lemon Glaze (Optional)

  • Juice from ½ a lemon
  • ¼ cup powdered sugar
  • 1 tablespoon butter (melted)

Instructions

  1. Preheat the oven to 350 F. Grease a 9x9 glass pan.  
  2. With a cheese grater, shred the zucchini into a bowl. With a clean kitchen towel, put the shredded zucchini in it and squeeze out the excess moisture. Place the zucchini back in the mixing bowl. 
  3. In another mixing bowl add all the dry ingredients.  
  4. In another mixing bowl add the eggs, the oil, vanilla, and the zest from one lemon.
  5. Add the wet ingredients to the dry ingredients. Mix until combined.
  6. Then fold in the zucchini. The batter will be thick.
  7. Pour the batter into the greased pan and put in the oven. Bake for approximately 30 minutes.
  8. While the zucchini cake is baking, squeeze the juice from ½ a lemon into a small mixing bowl. Add the powdered sugar, mix, then add the melted butter.  
  9. After the zucchini cake is done baking, let cool for at least an hour. Take out of the baking pan and pour the glaze right on top! Slice and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 349
% Daily Value*
Total Fat 22.6g 34%
Saturated Fat 3.3g 16%
Trans Fat 0g
Sodium 231.5mg 9%
Total Carbohydrate 33.2g 11%
Dietary Fiber 1g 4%
Sugars 14.6g
Protein 4.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Nutritional Information does not include optional lemon glaze.


Difficulty level: 3


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment).