Easy Lemon Zucchini Cake with Cream Cheese Frosting

Did You Know Zucchini Can Make Your Cake Extra Moist—Without Tasting Like Vegetables?

It sounds counterintuitive, doesn’t it? Adding shredded zucchini to a cake batter might make you think of green flecks and earthy flavors, but here’s the delicious truth: when paired with bright, tangy lemon and rich cream cheese frosting, zucchini transforms into the secret weapon of bakers everywhere. In fact, studies show that zucchini’s high water content (nearly 95%!) keeps cakes irresistibly moist while letting other flavors shine. That’s exactly why this Lemon Zucchini Cake with Cream Cheese Frosting is about to become your new favorite summer treat—light, luscious, and packed with garden-fresh goodness.

Picture this: a tender crumb infused with citrusy zest, speckled with flecks of green (just enough to hint at its wholesome twist), and crowned with a velvety swirl of tangy-sweet frosting. Whether you’re drowning in backyard zucchini or simply craving a dessert that feels indulgent yet sneaks in a veggie boost, this cake delivers. And the best part? No one will guess its secret ingredient unless you tell them.

Why This Cake Belongs on Your Table

There’s something magical about the way lemon and zucchini play together. The zucchini melts into the batter, leaving behind no trace of its vegetal origins—just an impossibly soft texture. Meanwhile, the lemon’s vibrant acidity cuts through the richness, making each bite refreshing rather than cloying. And that cream cheese frosting? It’s the creamy, dreamy finish that ties everything together, adding just the right amount of decadence.

This isn’t just another zucchini bread in disguise. It’s a celebration of summer’s bounty, a dessert that’s equally at home at a backyard barbecue or an elegant afternoon tea. Plus, it’s forgiving for bakers of all levels—no fancy techniques required, just a bowl, a grater, and a whole lot of love.

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Lemon Zucchini Cake with Cream Cheese Frosting 🍋🍰🧁

There’s something magical about the way zucchini melts into a cake, keeping it impossibly moist while letting the bright, sunny flavors of lemon take center stage. This Lemon Zucchini Cake is a celebration of summer’s bounty, topped with a luscious cream cheese frosting that’s just the right amount of tangy sweetness. Let’s gather our ingredients and bake a little slice of sunshine!

Ingredients You’ll Need

• 2 cups grated zucchini – Don’t squeeze out the moisture! Those natural juices are the secret to a tender crumb.
• 2 ½ cups all-purpose flour – Spoon and level it for the perfect measure—no dense cakes here!
• 1 ½ cups granulated sugar – Just enough to balance the tartness of the lemon.
• ½ cup unsalted butter, softened – Room temperature is key for that dreamy, fluffy texture.
• 3 large eggs – Crack them into a separate bowl first—no rogue shells allowed!
• ½ cup buttermilk – If you don’t have any, a splash of lemon juice in regular milk works wonders.
• Zest of 2 lemons – That golden yellow zest is where all the vibrant flavor lives.
• ¼ cup fresh lemon juice – Bottled juice just won’t give you that same bright pop.
• 1 tsp vanilla extract – A cozy hug for all the zesty flavors.
• 2 tsp baking powder – The lift that makes every bite light as a cloud.
• ½ tsp baking soda – Our second leavening hero, working hand-in-hand with the powder.
• ½ tsp salt – The unsung hero that makes all the flavors sing.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened – Full-fat for the creamiest, dreamiest texture.
• ½ cup unsalted butter, softened – Again, room temp is non-negotiable!
• 3 cups powdered sugar – Sifted to avoid any lumps in your velvety frosting.
• 1 tsp vanilla extract – A subtle warmth to round out the tang.
• Pinch of salt – Just a whisper to balance the sweetness.

Let’s Bake the Cake!

1. Prep the zucchini. Grate it using the large holes of a box grater—no need to peel! The green flecks add such a pretty touch. Let it sit while you gather the rest of your ingredients; those juices will mingle beautifully.
2. Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. I like to give it a little sift through my fingers to ensure everything is perfectly combined.
3. Cream the butter and sugar. In a stand mixer (or with a trusty hand mixer), beat the softened butter and sugar until light and fluffy—about 3 minutes. Scrape down the sides as needed. This step builds the foundation of your cake’s texture, so don’t rush it!
4. Add eggs one at a time. Crack them in one by one, letting each fully incorporate before adding the next. This prevents the batter from breaking and keeps everything silky smooth.
5. Mix in the lemony goodness. Stir in the lemon zest, lemon juice, and vanilla. Your kitchen should smell like a sunny citrus grove right about now!
6. Alternate dry and wet. With the mixer on low, add half the flour mixture, followed by the buttermilk, then the remaining flour. Mix just until combined—overmixing leads to tough cakes, and we want tender crumb perfection.
7. Fold in the zucchini. Gently stir in the grated zucchini with a spatula. The batter will be thick but oh-so-promising.

Now, let’s get this beauty into the oven—but that’s a story for the next half of our baking adventure!

Conclusion

This Lemon Zucchini Cake with Cream Cheese Frosting is a delightful way to celebrate summer’s bounty. The tender zucchini keeps the cake moist, while the bright lemon zest and juice add a refreshing zing. Topped with a luscious cream cheese frosting, every bite is a perfect balance of sweet and tangy. Whether you’re serving it at a brunch, picnic, or just as an afternoon treat, this cake is sure to impress.

Ready to bake? Gather your ingredients, preheat that oven, and let’s create something delicious together! Don’t forget to snap a photo and share your masterpiece with us—we’d love to see how yours turns out. And if you’re craving more citrusy goodness, check out our Lemon Blueberry Bundt Cake or Classic Zucchini Bread for more baking inspiration.

FAQs

Can I make this cake ahead of time?

Absolutely! This cake stays moist for days. Bake it a day in advance, store it unfrosted at room temperature, and frost it just before serving. The flavors even deepen overnight!

Can I freeze this cake?

Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting. The cream cheese frosting can also be frozen separately—just give it a quick whip after thawing.

My zucchini is very watery. Should I drain it?

If your zucchini feels extra moist after grating, gently squeeze out excess liquid with a clean kitchen towel. Too much moisture can make the cake dense, so a little squeeze goes a long way!

Can I substitute the cream cheese frosting?

Of course! If you prefer a lighter option, try a simple lemon glaze (powdered sugar + lemon juice) or whipped cream. But trust us, the cream cheese frosting is worth it!

What if I don’t have fresh lemons?

While fresh lemon zest and juice provide the best flavor, you can substitute bottled lemon juice in a pinch (about 2 tablespoons). For zest, a little lemon extract (¼ teaspoon) can help boost the citrusy notes.