This Lemon Zucchini Cake with Cream Cheese Frosting is sunshine on a plate! It’s soft, fluffy, and incredibly moist thanks to fresh zucchini, with a bright burst of lemon in every bite. Topped with a rich and tangy cream cheese frosting, this cake is the ultimate summer treat—or anytime you’re craving something light, sweet, and citrusy.
Whether you’re baking for brunch, a family gathering, or just need to use up garden zucchini, this cake will impress everyone. And don’t worry—you can’t taste the zucchini, but it makes the crumb unbelievably soft and tender.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (squeezed dry)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Zest of 1 lemon (for garnish, optional)
Preparation:
Step 1: Prepare the Zucchini
- Grate the zucchini and place in a clean towel or paper towel. Squeeze out excess moisture and set aside.
Step 2: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
Step 3: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
Step 4: Mix Wet Ingredients
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add oil, yogurt (or sour cream), lemon juice, and vanilla. Mix until smooth.
Step 5: Combine Batter
- Gradually add dry ingredients into the wet mixture and mix just until combined. Fold in the shredded zucchini.
Step 6: Bake
- Pour batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 7: Make the Frosting
- In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, lemon juice, and vanilla extract. Beat until fluffy and well combined.
Step 8: Frost the Cake
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Garnish with lemon zest if desired.
Variation:
- Bundt cake: Pour batter into a greased bundt pan and bake for 45–50 minutes.
- Loaf style: Use two 8×4 loaf pans for a pound cake-like version.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- No frosting: Dust with powdered sugar for a lighter option.
COOKING Note:
Use fresh, firm zucchini and avoid overmixing the batter to keep the cake tender. Be sure to squeeze the zucchini dry—excess moisture can make the cake dense.
Serving Suggestions:
- Serve chilled: Especially refreshing in summer!
- Top with berries: Fresh blueberries or raspberries pair beautifully.
- Cupcake style: Use a muffin tin and bake 18–20 minutes for portable treats.
- With tea or coffee: Makes a great afternoon snack.
Tips:
- Use a microplane or fine grater for the lemon zest.
- Zucchini should be packed but not dripping wet after squeezing.
- For extra lemon punch, add a teaspoon of lemon extract to the batter or frosting.
- Store leftovers in the fridge (due to the cream cheese) for up to 5 days.
⏱️ Time Overview:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (per slice, based on 12 servings):
- Calories: ~330
- Protein: ~4g
- Carbohydrates: ~38g
- Fat: ~18g
- Sodium: ~200mg
- Sugar: ~27g
- Fiber: ~1g
Estimates vary based on brands and frosting amount used.
❓FAQs
Can I taste the zucchini?
- Not at all! It blends in perfectly and just adds moisture.
Can I freeze this cake?
- Yes—freeze the unfrosted cake tightly wrapped. Add frosting after thawing.
What type of zucchini works best?
- Medium-sized zucchini with tender skin and minimal seeds are ideal.
Can I make this a layer cake?
- Yes! Use two 8-inch round pans and reduce baking time slightly.
Do I need to peel the zucchini?
- No—keep the skin on for added texture and nutrients.
Conclusion:
This Lemon Zucchini Cake with Cream Cheese Frosting is a soft, tangy, and sweet dessert that brings together the best of both worlds—zesty lemon flavor and sneaky veggie moisture. It’s an easy one-bowl cake with a fresh twist, and the luscious cream cheese frosting takes it over the top.
Whether served at a picnic, potluck, or just for your family, this cake is a crowd-pleaser with a light yet indulgent finish.