Do I need to peel the zucchini before shredding it for the cake?

There is no need to peel the zucchini before you begin shredding. The skin is very thin and softens significantly during the baking process, meaning you will not even notice it in the finished loaf. Plus, leaving the skin on provides those beautiful green flecks that make the cake look so fresh and garden-inspired.

How do I store this cake so it stays moist for several days?

The best way to store this loaf is in an airtight container at room temperature. Because of the high moisture content from the zucchini and the oil, it will stay soft and tender for about three days. If you need to keep it longer, you can wrap it tightly and store it in the refrigerator for up to a week.

Can I freeze the lemon zucchini cake for later use?

Yes, this cake freezes exceptionally well and can be stored for up to three months. Wrap the completely cooled loaf in plastic wrap and then a layer of aluminum foil to prevent freezer burn. When you are ready to serve it, let it thaw on the counter overnight while still wrapped to keep the moisture inside the crumb.

What if I don't have a loaf pan for this recipe?

You can easily bake this batter in a standard 9-inch round cake pan or a square 8x8 inch baking dish. The baking time will likely be shorter, roughly 30 to 35 minutes, so keep a close eye on it and test with a toothpick. It creates a thinner cake that is wonderful when topped with a thick layer of the lemon glaze.

Why did my cake sink in the middle after I took it out?

A sunken middle usually happens if the cake is underbaked or if the oven door was opened too early during the baking process. It can also occur if there was too much moisture left in the zucchini, which creates steam that collapses the structure once the heat is removed. Make sure your toothpick comes out clean and your squash is very dry before mixing.

Can I use all-purpose flour instead of cake flour?

You can definitely use all-purpose flour, though the texture will be slightly heartier and less delicate. If you make this swap, be extra careful not to overmix the batter, as all-purpose flour has more protein and can lead to a tougher crumb. It is still a delicious option for a casual weekday treat when your pantry is low on specialty items.

Try This Lemon Zucchini Cake Recipe For Every Home Baker

Description

This bright and tender lemon zucchini cake offers a light, citrus-infused crumb that stays moist for days. It is a simple one-bowl loaf perfect for utilizing garden-fresh produce into a sweet, professional-quality treat.

Ingredients

2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup extra virgin olive oil
2 large eggs
1/3 cup vanilla almondmilk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini, well-drained
1 tablespoon fresh lemon zest
1/2 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)

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Instructions

Prepare the oven. Preheat the oven to 350°F and grease and line a 9×5 inch loaf pan with parchment paper.
Whisk dry ingredients. Combine the cake flour, baking powder, and kosher salt in a medium bowl until uniform.
Mix sugar and oil. Combine the granulated sugar and olive oil in a large bowl, whisking until fully incorporated.
Add wet ingredients. Beat in the eggs one at a time, then stir in the almondmilk, lemon juice, and vanilla extract.
Combine the batter. Gradually stir the flour mixture into the wet ingredients until just combined without overworking.
Fold in extras. Gently fold the well-drained shredded zucchini and lemon zest into the batter.
Bake the loaf. Pour the batter into the prepared pan and bake for 45 to 55 minutes until a toothpick comes out clean.
Cool and glaze. Cool for 15 minutes before removing from the pan, then whisk the glaze ingredients and drizzle over the cooled cake.

Notes

Squeeze the grated zucchini thoroughly with a clean towel to prevent a dense or soggy loaf.
Always zest your fresh lemons before juicing them to avoid sticky hands and difficult prep.
Use room temperature eggs to ensure the batter emulsifies smoothly and bakes evenly.
Store the finished cake in an airtight container at room temperature for up to three days for optimal freshness.

Prep Time: 10 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American