Lemon Zucchini Cake – Bright, Moist, and Lightly Sweetened

This Lemon Zucchini Cake is the perfect blend of fresh citrus flavor and tender texture. Packed with moisture from grated zucchini and brightness from lemon juice and zest, it’s a lighter take on traditional cake that feels indulgent without being heavy. Whether you’re serving it for brunch, a summer dessert, or a snack with tea, this refreshing treat will surprise you with how simple and satisfying it is.

Why You’ll Love This Recipe

Naturally Moist: Zucchini keeps the cake soft without extra fat.
Fresh Citrus Flavor: Real lemon juice and zest brighten every bite.
Mindfully Made: Uses light, simple ingredients for balance and satisfaction.
Perfect for Any Occasion: Works as breakfast, dessert, or snack.

Ingredients

• 1 cup finely grated zucchini (patted dry)
• 1 cup all-purpose flour
• ½ cup almond flour or oat flour (for added lightness and texture)
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 large egg
• ¼ cup unsweetened applesauce
• ¼ cup light butter or olive oil
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Optional Light Glaze:

• ¼ cup powdered sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch square baking dish with parchment paper.

2. Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, almond (or oat) flour, baking soda, baking powder, and salt.

3. Mix Wet Ingredients
In another bowl, whisk egg, sugar, applesauce, butter or oil, vanilla, lemon zest, and lemon juice until smooth.

4. Add Zucchini
Fold in the grated zucchini (make sure to blot it dry with paper towels first to remove excess moisture).

5. Combine & Bake
Stir the dry ingredients into the wet just until combined. Pour batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Glaze (Optional)
Let cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before slicing.

Nutritional Information (Per Slice, Approximate)

Calories: 140
Carbs: 17g
Fat: 6g
Protein: 3g
Fiber: 2g

Tips for Success

• Dry the Zucchini Well: Excess water will make the cake too dense—squeeze it gently with paper towels.
• Don’t Overmix: Stir just until combined to keep the cake light and fluffy.
• Add a Boost: Mix in a tablespoon of poppy seeds for extra texture.
• Make It Ahead: This cake stays moist and flavorful for several days—perfect for meal prep.

Why This Recipe Works

Lemon Zucchini Cake offers the best of both worlds: a light, fluffy texture with deep moisture and vibrant flavor. Using naturally hydrating zucchini and fresh lemon means you can skip heavy ingredients while still delivering that bakery-quality experience.

Bright, wholesome, and incredibly easy to make, this Lemon Zucchini Cake is your new go-to treat for any time of year. Whether you’re trying to keep things lighter or simply love lemony desserts, this cake hits the sweet spot—without going overboard.