GERD- and IBS-Friendly Lemon Zucchini Cake
Recipe

GERD- and IBS-Friendly Lemon Zucchini Cake

Published on Wednesday, August 17, 2022
by Lisa Green

Acid Reflux
GERD
IBS
Servings: 8Prep: 15 minsCook: 30 minsTotal: 45 mins
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GERD- and IBS-Friendly Lemon Zucchini Cake


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 into noodles, chop it up for dipping vegetables, or grill and sauté it as a side dish. During the summer months, zucchini is at peak season and can be an easy way to add extra nutrients and moisture to recipes without overpowering flavor.

Zucchini also provides vitamin C, vitamin A, magnesium, and manganese, making it a nutrient-dense addition to baked goods.

Why This Recipe Can Work for GERD and IBS

Desserts can sometimes be challenging for people managing acid reflux or IBS symptoms, especially when recipes are high in fat, heavily spiced, or very acidic. This zucchini cake offers a lighter option with a soft texture and gentle flavor profile.

The lemon flavor in this recipe primarily comes from lemon zest, which many people tolerate better than lemon juice. Lemon zest contains the aromatic oils from the peel without the same level of acidity found in the juice itself. For some individuals with GERD, this allows for a bright lemon flavor without triggering symptoms.

The glaze can also be completely optional. If sweet glazes or citrus toppings tend to worsen your reflux or IBS symptoms, the cake is still delicious served plain or lightly dusted with powdered sugar.

As always, trigger foods vary from person to person, so listening to your body is important.

Tips for Working with Zucchini in Baking

Zucchini contains a large amount of water, which helps create a moist cake texture. However, removing some of that moisture before baking is important.

One step in making this cake is squeezing out the excess water with a kitchen towel or cheesecloth. This helps prevent the cake from becoming overly dense or soggy.

This zucchini cake can also be customized with additional flavors depending on your preferences and tolerance levels. Blueberries, carrots, or small amounts of cherries can all work well in the recipe.

A Note About Texture and Cooling

When this cake finishes baking, it can be a little temperamental.

Meaning: give it ample time to rest, otherwise your cake may turn into a crumb cake! I made this mistake recently. I was hungry and impatient and did not let the cake cool enough before removing it from the baking dish, leaving me with a delicious mess. It still tasted amazing… just definitely not picture-worthy!

Allowing the cake to cool fully helps it firm up and slice much more cleanly.

IBS- and GERD-Friendly Recipe Notes

A few simple adjustments may help make this recipe easier to tolerate for sensitive stomachs:

  •  Use lemon zest instead of large amounts of lemon juice for flavor 
  •  Keep the glaze optional if sugary or acidic toppings trigger symptoms 
  •  Choose lactose-free dairy products if needed 
  •  Enjoy moderate portions, especially later in the evening if reflux is an issue 
You may also find this cake pairs well with a cup of herbal tea or lactose-free yogurt for a balanced snack.

Final Thoughts

This lemon zucchini cake is one of those recipes that feels comforting, fresh, and seasonal all at once. It is lightly sweet, incredibly moist, and a creative way to use up an abundance of summer zucchini.

Whether you enjoy it as a snack, dessert, or even breakfast with coffee or tea, it is a simple recipe that can be easily adjusted to meet GERD- and IBS-friendly needs.

I hope you enjoy it!

Lemon Zucchini Cake with a Lemon Glaze

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Servings: 8 portionsPrep: 15 minsCook: 30 minsTotal: 45 minsDifficulty: Easy
AmericanAppetizerSnackSideDessertGERD-friendlyIBS-friendly recipeseasy
Lemon Zucchini Cake with a Lemon Glaze

Ingredients

Lemon Zucchini Cake

1 1/2 cups flour

1/3 cup brown sugar

1/3 cup white sugar

2 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 cups shredded zucchini (approx 1 med-large zucchini)

Zest from one lemon

Lemon Glaze (Optional)

Juice from ½ a lemon

1/4 cup powdered sugar

1 tablespoon butter (melted)

Instructions

1

Preheat the oven to 350 degrees Fahrenheit. 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 it 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

Per serving

Calories
349
Fat
22.6g
Carbs
33.2g
Protein
4.2g
Fiber
1.0g
Sodium
231.5mg
Sugars
14.6g
Sat. Fat
3.3g

Notes

Nutritional Information does not include the optional lemon glaze.

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Lisa Green

Chef

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