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Moist Glazed Lemon Zucchini Bundt Cake

moist glazed lemon zucchini bundt cake - featured image
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A moist, dense, and slightly sticky bundt cake featuring finely shredded zucchini and a bright lemon glaze that balances sweetness and tartness perfectly.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (180ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups (about 170g) grated zucchini, squeezed dry
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. Grate the zucchini finely using a microplane or fine shredder. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, beat the granulated sugar, brown sugar, and oil together until well combined. Add eggs one at a time, beating after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until the mixture is smooth and fragrant.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding with a spatula just until combined. Avoid overmixing.
  6. Gently fold the shredded zucchini into the batter, distributing it evenly without deflating the mixture.
  7. Scrape the batter into the prepared bundt pan, smoothing the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will be pulling slightly away from the pan.
  9. Let the cake cool in the pan for 15-20 minutes before carefully inverting it onto a cooling rack. Allow it to cool completely.
  10. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
  11. Spoon or drizzle the lemon glaze evenly over the cooled bundt cake, letting it drip into the grooves. Let the glaze set for at least 20 minutes before slicing.

Notes

If the cake browns too quickly, tent it loosely with foil halfway through baking. Squeeze zucchini dry thoroughly to avoid sogginess. Let cake cool completely before glazing to prevent glaze from running off. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use coconut oil and vegan powdered sugar. Blueberries can be added for variation.

Nutrition

Keywords: lemon zucchini cake, bundt cake, glazed cake, moist cake, easy dessert, summer dessert, zucchini dessert

Find it online: https://breezybake.com/moist-glazed-lemon-zucchini-bundt-cake-recipe-easy-homemade-dessert/