This time of year, zucchini is abundant. If you are growing it in your garden, you understand. Garden stands and farmers’ markets are overflowing with zucchini. With a couple of zucchini needed to make a new creation, I ran across a favorite recipe for lemon zucchini cake with a delicious glaze. Yes, please!

Now with gluten free folks having their feet under my table, I simply switched out the flour to a gluten free one (with an overflowing cup -1/4 C more- of that flour) and those needing that change were ecstatic. I’m not sure about your family, but ours love the freshness of lemon recipes and this one did NOT disappoint.

So many baby showers, gender reveals, and summer gatherings, and even after school snacks now needed, this treat may make those who enjoy it your new best friend. Right?

A perfect dessert or with afternoon tea, it just adds a bit of sunshine to the menu.

Have you made glazed lemon zucchini cake?

If the recipe sounds divine to you, please pin it, won’t you? If you have a varied version that you love, I’d LOVE to know any version you may have in your recipe file. Some suggestions I have are adding chocolate chips or shredded carrots. Those versions may have to be tried here.

Here’s the recipe:

Glazed Lemon Zucchini Cake

A wonderful and moist cake with a creamy lemon glaze. Perfect for summer gatherings, desserts, or afternoon tea.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 9 servings

Equipment

1 9 x 9 baking pan
1 oven
1 food processor or grater
1 colander
1 mixer
1 set measuring spoons/cups

Ingredients

1 C sugar
1/2 C butter, softened
2 large eggs
zest of one lemon
1/4 C lemon juice
1/4 t vanilla extract
1 C all-purpose flour OR 1 1/14 C gluten free flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C grated zucchiini

Glaze

1 C powdered sugar
2 T milk
1 T lemon juice
lemon zest, optional

Instructions

Grease 9 x 9" baking pan and set aside.
Preheat oven to 350℉.
Using a grater or food processor, grate zucchini, measure. Add to colander to remove as much liquid as possible. NOTE: use a paper towel to squeeze excess liquid, if desired.
Zest lemon and measure all other ingredients.
In separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a mixer bowl, using a mixer, cream softened butter and sugar until mixture is light and fluffy.
Add in eggs, one at a time, mixing in each.
Add fresh lemon zest and juice and vanilla extract until all ingredients are well mixed.
Don't use the mixer for this step. Gradually fold in dry ingredients into the wet mixture, stirring gently to keep mixture light and fluffy.
Carefully fold in the grated zucchini until it's evenly distributed throughout the batter.
Pour batter into the greased pan, spreading out evenly into corners.
Bake in preheated oven for 30 minutes or until cake tester comes out clean.
While cake is cooling, add milk, lemon juice and lemon zest, if preferred to powdered sugar to a small bowl to desired glaze consistency.
Mix until smooth.
Drizzle glaze over the cooled zucchini cake, creating a beautiful finish. Feel free to sprinkle with additional lemon or lime zest, if desired.
Allow the glaze to set before cutting the cake into squares for serving. Enjoy!

Notes

This recipe is an easy one to make gluten free by simply adding about 1/4 C more gluten free flour for a better texture.

Enjoy!

Keyword glazed lemon zucchini cake, lemon zucchini cake

I realize summer months are often filled with more ice cream and cold desserts…but this lemon zucchini cake ticks all the boxes.

Helps with making wise use of the availability of zucchini harvest, and gives a bright option for dessert.

I even love that it only makes 9 servings…so there’s not lots of left overs that may wreck your calorie intake!

Plus less baking time to heat up the kitchen during the summer months.

I’ll take that!

You can leave the cake at room temperature in an airtight container, but refrigerating it will help keep it longer. Just warm a few seconds in the microwave, if you prefer warm. Otherwise? On really warm days, you may like the coolness of servings from the fridge.

Just a note: if you want to freeze this recipe, I would suggest icing after removing the cake from the freezer to serve.

piece of glazed zucchini cake with zinnias behind

If you need another way to help with the zucchini overflow, this double chocolate chip zucchini bread recipe is my husband’s absolute favorite. I make this recipe gluten free in mini loaf pans and add them tightly sealed in food saver bags. He simply slices and warms a slice for a few seconds when he wants a serving. The zucchini just makes them moist and delicious.

Let’s see if this lemon cake tops those..

Hope you love this one, friends!

Thanks for joining me at the table to day,

Glazed Lemon Zucchini Cake

Have you made glazed lemon zucchini cake?