Easy Lemon Zucchini Cake with Cream Cheese Filling Recipe

Did You Know 75% of Home Bakers Overlook This Secret Ingredient for Moist Cakes?

I’ll let you in on a little secret that transformed my baking forever: zucchini. Yes, that humble green squash lurking in your crisper drawer holds the key to the most lusciously moist lemon zucchini cake with cream cheese filling you’ll ever taste. When shredded finely and folded into batter, it disappears completely while working its magic—creating a tender crumb that stays fresh for days.

Now, I know what you’re thinking. “Vegetables in dessert?” But trust me, after one bite of this sunshine-bright cake with its ribbon of tangy cream cheese, you’ll be as converted as my skeptical book club was last summer. The zucchini’s mild flavor vanishes beneath the zesty lemon glaze, leaving behind only its incredible moisture-retaining properties.

How a Garden Glut Inspired This Unforgettable Cake

This recipe was born during that magical time when backyard gardens explode with more zucchini than anyone knows what to do with. I remember staring at my countertop piled high with the verdant squash, willing inspiration to strike. The solution came in the form of my grandmother’s tattered recipe notebook—where I discovered her scribbled note about “that moist carrot cake trick” working just as well with zucchini.

After several happy experiments (and one memorable failure involving way too much lemon zest), I landed on this perfect balance: the bright citrus notes cutting through the richness of the cream cheese filling, while the zucchini ensured every forkful melted on the tongue. What makes this lemon zucchini cake truly special is how the ingredients play together—the cream cheese filling isn’t just a layer, but a surprise pocket of decadence in every slice.

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The Most Luscious Lemon Zucchini Cake with Cream Cheese Filling

There’s something magical about the way zucchini melts into baked goods, lending moisture without a whisper of vegetal flavor. And when paired with bright lemon and a ribbon of tangy cream cheese filling? Pure heaven. This cake is my love letter to summer’s bounty—a tender crumb with just the right amount of zing.

Ingredients You’ll Need

• 2 cups grated zucchini – About 1 medium zucchini, unpeeled (trust me, the skin adds lovely flecks of green). Squeeze out excess moisture with a clean kitchen towel—your cake will thank you.
• 2 ½ cups all-purpose flour – Spoon and level it, friends. We want lightness, not a dense brick.
• 1 ½ cups granulated sugar – The perfect balance between sweet and letting the lemon shine.
• 3 large eggs – Room temperature, please! Cold eggs can make the batter curdle.
• ½ cup unsalted butter, melted – That rich, toasty flavor only butter can deliver.
• ½ cup vegetable oil – The secret to an impossibly moist crumb.
• Zest of 2 lemons – Where all that sunny fragrance lives.
• ¼ cup fresh lemon juice – Bottled simply won’t do here. Roll your lemons on the counter first to maximize juice!
• 1 tsp vanilla extract – The quiet background note that ties everything together.
• 1 ½ tsp baking powder + ½ tsp baking soda – Our rising dream team.
• ½ tsp salt – Never skip it—salt makes flavors pop.

For the Cream Cheese Filling:

• 8 oz cream cheese, softened – Full-fat for that luscious texture.
• ¼ cup granulated sugar – Just enough sweetness to complement the tang.
• 1 egg yolk – Adds richness and helps the filling set beautifully.
• 1 tsp vanilla extract – A warm hug for the cream cheese.

Let’s Bake Together

Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously—this cake likes to stick. I use butter and a light dusting of flour, tapping out the excess.

1. Prep the zucchini: Grate it on the large holes of your box grater. Pile it onto a clean kitchen towel, gather the edges, and twist tightly over the sink to remove as much liquid as possible. Set aside.
2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese until smooth. Add sugar, egg yolk, and vanilla, mixing until silky. Set aside—this is your hidden treasure.
3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Inhale that lemony zest you’ll add next—it’s like bottled sunshine.
4. Combine wet ingredients: In a large bowl, whisk eggs and sugar until pale and slightly thickened. Slowly drizzle in melted butter and oil while whisking. Stir in lemon zest, juice, and vanilla. The mixture might look a bit curdled—that’s okay!

Now comes the fun part: gently fold the dry ingredients into the wet mixture with a spatula until just combined. Overmixing leads to toughness, and we want clouds, not rubber. Finally, fold in the grated zucchini until evenly distributed.

Conclusion

This Lemon Zucchini Cake with Cream Cheese Filling is the perfect balance of bright citrus, tender zucchini, and rich, creamy filling. It’s a delightful way to use up summer zucchini while treating yourself to a dessert that’s both refreshing and indulgent. The moist crumb, zesty lemon glaze, and luscious cream cheese center make every bite unforgettable. Whether you’re serving it at a brunch, potluck, or just as a sweet afternoon pick-me-up, this cake is sure to impress.

Ready to bake? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to check out our other favorite dessert recipes for more sweet inspiration.

FAQs

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?

Yes! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

What can I use instead of zucchini?

If you don’t have zucchini, grated carrots or apples make great substitutes. Just be sure to squeeze out any excess moisture before adding them to the batter.

Can I skip the cream cheese filling?

You can, but the filling adds a lovely richness to balance the lemon. If you prefer a simpler cake, just omit it and increase the lemon glaze for extra flavor.

Why is my cake too dense?

Overmixing the batter can lead to a dense texture. Mix just until the ingredients are combined, and be sure to properly drain the zucchini to avoid excess moisture.