Zucchini cake bakes up tender and soft then gets topped with tart lemon frosting.
This is the perfect cake when you need something simple, fresh but show-stopping.
Zucchini Cake with Fresh Zucchini
My son and I have been waging a silent war over vegetables. I want him to eat more while is trying to avoid eating them altogether.
So far, I think he is winning. You see during the school year, he knows he is expected to pack fruits and vegetables in his lunch every day and of course, he has to consume whatever I serve with dinner.
Summer break has turned everything upside down. He sleeps until late morning, has cereal for breakfast and lunch and then is off playing with friends until dinner.
You cannot exactly force a much-taller-than-you 14-year-old boy to eat his veggies, so I am left to adding them into all sorts of foods instead.
I know it’s a stretch but if he’ll eat some of the supreme pizza dip, then I know he’s getting a few green peppers and if he is eating these lemon zucchini cookies,this double chocolate zucchini bread or this fabulous zucchini cake, well then I know he is ingesting fresh zucchini as well. As I said, it’s a stretch at best.
About This Zucchini Cake
The cake itself is very simple to make; the zucchini flavor is subtle but the cake is sweet and delicious.
What Do I Need For This Cake?
How To Make Zucchini Cake From Scratch
STEP ONE – Preheat the oven to 350 degrees. Spray cast iron servers or an 8 x 8-inch baking pan with non-stick spray and set aside.
STEP TWO – In a mixing bowl, beat together the sugar, zucchini, butter, eggs, and vanilla until combined. Slowly beat in the flour, salt, baking soda, and baking powder.
STEP THREE – Pour batter into a baking dish(es) and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow them to cool.
STEP FOUR – To make the frosting cream the butter add the lemon zest. Slowly beat in the powdered sugar adding the lemon juice a tablespoon at a time. Beat until the frosting is piping consistency. Add more lemon juice or more powdered sugar until the frosting is as desired.
This zucchini cake does not bake up dense like zucchini bread, it is soft and super moist instead.
Since I am a lover of all things buttercream AND zucchini and lemons pair so nicely, I topped each cake with a generous swirl of homemade lemon frosting. Cream cheese frosting or a lemon glaze would also work if you find buttercream to be too much.
How To Make Lemon Frosting
In a bowl, beat butter and fresh lemon zest until very creamy. Slowly beat in powdered sugar one cup at a time. Add lemon juice and beat until you get your desired consistency. I chose to pipe frosting, so I needed it a little more stable, but you just spread the frosting as well.
Does Zucchini Cake Need To Be Refrigerated?
No, it does not, however, the frosting will become very soft. I often refrigerate frosted cakes to keep the integrity of the frosting. Bring the cake to room temperature before serving.
Can You Freeze Zucchini Cake?
This Zucchini cake freezes very well, frosted or unfrosted. Be sure the cake has cooled completely. Wrap the cake tightly in plastic wrap and then foil. The cake can be frozen for one month.
This cake is a great way to use up that garden zucchini and it while I’m not advocating serving your family cake to increase their vegetable intake, zucchini consumption IS a by-product of making this cake (wink, wink).
Zucchini Cake Recipe Tips
- An 8 x 8-inch pan will work in place of the cast iron, or a cast-iron skillet will work as well.
- You can use half butter, half shortening or even cream cheese. for the frosting to cut the sweetness of the lemon frosting.
- Do not peel the zucchini. The peel does not have a bitter taste or a chewy texture and it lends the vibrant pop of color that we see with zucchini bread.
- The best way to grate your zucchini is with a food processor.
- This recipe doubles nicely for a sheet cake.
- White chocolate chips or chopped walnuts can be stirred in.
More Zucchini Recipes:
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- 1 cup of sugar
- 1 cup shredded zucchini
- 1/2 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
For the Frosting
- 1 cup softened butter
- the zest of one lemon
- 2-3 cups of powdered sugar
- 2 tablespoons lemon juice
- Preheat the oven to 350 degrees. Spray cast iron servers or an 8 x 8-inch baking pan with non-stick spray and set aside.
- In a mixing bowl, beat together the sugar, zucchini, butter, eggs, and vanilla until combined. Slowly beat in the flour, salt, baking soda, and baking powder.
- Pour batter into baking dish(es) and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow them to cool.
- To make the frosting cream the butter add the lemon zest. Slowly beat in the powdered sugar adding the lemon juice a tablespoon at a time. Beat until the frosting is piping consistency. Add more lemon juice or more powdered sugar until the frosting is as desired.
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Nutrition InformationYield 8
Amount Per Serving Calories 821Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 138mgSodium 482mgCarbohydrates 124gFiber 1gSugar 107gProtein 4g