Lemon Zucchini Cake with Cream Cheese Frosting

Ingredients for Lemon Zucchini Cake

For the Cake:

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest (from about 1 lemon)
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ¾ cup vegetable oil (or melted coconut oil)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk (or milk with a splash of vinegar)

For the Cream Cheese Frosting:

  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons fresh lemon juice (to taste)

How to Make Lemon Zucchini Cake with Cream Cheese Frosting

Step 1: Prepare the Zucchini

  1. Grate the zucchini: Using a box grater or food processor, grate the zucchini. Place it in a clean kitchen towel and squeeze out excess moisture. Set aside.

Step 2: Make the Cake Batter

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest. Set aside.
  3. Mix wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
  4. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated zucchini until evenly distributed.

Step 3: Bake the Cake

  1. Pour the batter: Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

  1. Beat the cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth.
  2. Add sugar and lemon: Gradually add the powdered sugar, mixing well. Add the vanilla extract and fresh lemon juice, adjusting the lemon to your taste. Beat until light and fluffy.

Step 5: Frost the Cake

  1. Frost the cooled cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
  2. Optional garnish: For an extra touch, consider garnishing with additional lemon zest or thin lemon slices.

Kitchen Equipment You’ll Need

  • Box grater or food processor: For grating the zucchini.
  • Mixing bowls: For combining ingredients.
  • Whisk: For mixing dry ingredients.
  • Electric mixer: For beating the cream cheese frosting.
  • Baking pan: A 9×13 inch pan for baking the cake.
  • Parchment paper (optional): For easier removal of the cake.

Tips and Shortcuts

  • Zucchini prep: You can prepare the zucchini in advance and store it in the refrigerator until you’re ready to bake.
  • Make it healthier: Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
  • Add-ins: Consider adding chopped nuts, such as walnuts or pecans, or chocolate chips for an extra flavor boost.

Recipe Swaps and Variations

  • Flavor variations: Experiment with other citrus fruits by swapping lemon zest for orange or lime zest.
  • Dairy-free option: Use dairy-free cream cheese and margarine to make the frosting dairy-free.
  • Gluten-free: Substitute the all-purpose flour with a gluten-free baking mix.

How to Store Leftovers

Store any leftover Lemon Zucchini Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze slices of the cake, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw in the refrigerator before serving.


Food Pairings

This cake pairs beautifully with a cup of tea or coffee. It can also be enjoyed as a light dessert after a hearty meal or served at brunch alongside fresh fruit.


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