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Moist Lemon Zucchini Cake with Easy Homemade Cream Cheese Frosting

moist lemon zucchini cake - featured image
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A bright, moist lemon zucchini cake with a tender crumb and tangy cream cheese frosting that balances sweetness perfectly. This easy recipe is perfect for any occasion and sneaks veggies into dessert without fuss.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup packed (100g) light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), excess water squeezed out
  • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
  2. Shred 2 medium zucchinis using a grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In another bowl, combine granulated sugar, light brown sugar, and vegetable oil. Stir until combined.
  5. Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
  6. Slowly add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined.
  7. Carefully fold in shredded zucchini.
  8. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar on low speed to avoid sugar cloud.
  11. Add lemon juice and vanilla extract, then beat on medium speed until fluffy and spreadable.
  12. Spread frosting evenly over cooled cake. Refrigerate for at least 30 minutes before slicing to set frosting.

Notes

Zest lemons before juicing to avoid bitterness. Squeeze excess water from shredded zucchini to prevent soggy cake. Fold batter gently to keep crumb tender. Use room temperature ingredients for frosting to avoid graininess. Chill cake before frosting to prevent melting.

Nutrition

Keywords: lemon zucchini cake, cream cheese frosting, moist cake, easy dessert, zucchini dessert, lemon cake, homemade frosting

Find it online: https://breezybake.com/moist-lemon-zucchini-cake-recipe-easy-homemade-cream-cheese-frosting/