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Moist Lemon Zucchini Cake Recipe with Easy Cream Cheese Frosting

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A moist and tender lemon zucchini cake with a tangy cream cheese frosting that balances freshness and comfort. Perfect for any occasion, this cake combines the subtle earthiness of zucchini with bright lemon flavor.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon zest (about 2 lemons)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 2 cups (about 300g) grated zucchini, squeezed dry
  • 2 tbsp fresh lemon juice
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Grate about 2 cups of zucchini using the coarse side of a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
  2. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line a 9×13-inch pan with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest until evenly combined.
  4. In another bowl, beat granulated sugar, brown sugar, and eggs until pale and slightly fluffy (about 2-3 minutes). Slowly stream in vegetable oil and vanilla extract while mixing.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing.
  6. Fold in the grated zucchini and fresh lemon juice carefully to distribute evenly without deflating the batter.
  7. Divide the batter evenly between prepared pans or pour into the 9×13-inch pan. Smooth the top with a spatula.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. For muffins, bake 20-25 minutes.
  9. Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, lemon juice, vanilla extract, and salt. Beat until light and fluffy.
  11. Spread the frosting evenly over the cooled cake layers or top of the sheet cake. For layered cakes, sandwich the layers with frosting as well.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Avoid overmixing the batter to keep the cake tender. Frost the cake only after it has completely cooled to prevent melting. If frosting is too soft, chill for 15 minutes before spreading. Use fresh lemon zest avoiding the bitter white pith. For gluten-free option, substitute flour with almond flour and add xanthan gum. Vegan adaptations include flax eggs and dairy-free cream cheese and butter.

Nutrition

Keywords: lemon zucchini cake, cream cheese frosting, moist cake, easy dessert, vegetable cake, lemon dessert, zucchini recipe

Find it online: https://wigglebite.com/moist-lemon-zucchini-cake-recipe-with-easy-cream-cheese-frosting/