This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice.
An excellent way to use up that zucchini from your garden! Love zucchini recipes as much as I do? Make sure to try out this top-rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake.
1 cup canola or vegetable oil
6 oz Greek Yogurt, lemon or vanilla
1 Tbsp lemon juice
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp lemon zest
1 tsp salt
2 cups grated zucchini, about 1 large zucchini
1 tsp vanilla extract
1 cup powdered sugar
1-2 Tbsp lemon
2 Tbsp lemon zest
Preheat oven to 350 degrees and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
Add dry ingredients into wet ingredients, and mix just until combined.
Add in zucchini and vanilla extract, and stir.
Once combined, divide batter evenly between the two bread pans.
Bake for 55-60 minutes, or until a cake tester comes out clean.
Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
Mix lemon juice and powdered sugar together until well combined.
With the bread on the cooling rack, pour glaze over the bread.
Sprinkle zest over the top of the glaze.