Lemon Zucchini Cake: Summer In A Cake Pan

Need something to do with all the zucchini your getting from the garden?

Lemon Zucchini Cake is a delicious summertime dessert that you won’t regret making!

Cake Ingredients:

  • 1 1/2 C shredded zucchini
  • 6 Tablespoons melted butter
  • 1/4 C vanilla yogurt
  • 1 1/4 C granulated sugar
  • 2 chicken eggs or 1 duck egg
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1/3 C milk
  • 1 teaspoon vanilla
  • 2 C all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder

Frosting Ingredients:

  • 8 oz softened cream cheese
  • 3 tablespoons softened butter
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 3 Cups powdered sugar
  • 1-2 tablespoons milk

Ready, Set, Bake!

  1. Preheat oven to 350 degrees Fahrenheit. Grease/ spray a 13×9 inch cake pan.
  2. With a mixer combine melted butter, yogurt, sugar, eggs, lemon juice, zest, and vanilla.
  3. In a separate bowl combine flour, salt, and baking powder.
  4. Stir in milk and shredded zucchini into the wet ingredient mixture.
  5. Using a mixture, add dry ingredients to the bowl and mix until blended.
  6. Pour batter into greased pan and bake 20-30 mins or until toothpick inserted comes out clean.

Frosting Time!

  1. Using a mixer, blend cream cheese, butter, vanilla, and lemon juice until smooth.
  2. Add powdered sugar and mix well. Add 1-2 tablespoons of milk until you reach the consistency you prefer.
  3. Frost cake once cooled completely.

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2 thoughts on “Lemon Zucchini Cake: Summer In A Cake Pan

  1. This lemon zucchini cake looks delicious! Do I need to wring our the 1 1/2 cups of zucchini? Or just throw it in as is? Thanks!


    1. Don’t wrong it out, the extra liquid will help keep the cake moist!


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