Lemon Zucchini Cake

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice.  An excellent way to use up that zucchini from your garden!

This recipe is sponsored by Almond Breeze.

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Lemon Zucchini Cake

Prep time
10 mins
Cook time
45 mins
Total time
55 mins


1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almondmilk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (can substitute AP flour following directions here)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest
1 cup powdered sugar
1-2 tbsp lemon juice


  • Preheat oven to 350F.
  • Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  • Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  • In a large bowl, combine the sugar and olive and oil. Whisk to combine.
  • Add eggs and almondmilk and whisk together.
  • Add lemon juice and vanilla extract and stir to combine.

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