Sometimes the best treats come unexpectedly, like this lemon zucchini loaf cake that sneaks fresh garden flavors into a tender bite. It’s not your usual loaf—there’s a brightness from lemon zest and juice that cuts through the subtle earthiness of zucchini, making it feel light and satisfying all at once.
I remember the first time I made this cake—it was one of those afternoons when the sun was just starting to dip, and the kitchen smelled like a mix of lemon and something homey but unfamiliar. I was halfway through grating the zucchini when the phone rang, distracting me long enough that I almost forgot the batter was waiting. By the time I got back, I barely mixed the batter before rushing it into the oven. The cake still came out perfectly moist, with the kind of crumb that makes you want to slice another piece immediately. It wasn’t fancy, but it was exactly what I needed.
- Moist and tender crumb thanks to the zucchini and Greek yogurt combination.
- Bright lemon flavor that refreshes without overpowering.
- Simple ingredients that don’t require special trips to the store.
- It’s simple — and that’s kind of the point. No fuss, just good flavors.
If you’re worried about zucchini making things too dense, this loaf balances it just right. Plus, it’s easy to keep around for quick bites or unexpected guests.
PrintLemon Zucchini Loaf Cake
A moist and flavorful lemon zucchini loaf cake, perfect for a light dessert or snack. This cake combines fresh zucchini and bright lemon zest for a deliciously tender treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
1/4 cup powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs together until smooth and pale, about 2 minutes.
Add the vegetable oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice to the sugar and eggs mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before slicing and serving.
Kitchen Notes: I usually use a standard loaf pan, and it works just fine without anything fancy. Serving it slightly warm with a cup of tea is my favorite way to enjoy it. Sometimes I’ll add a handful of chopped nuts or a sprinkle of cinnamon to the batter, though I haven’t tested all those variations thoroughly. You can also swap the plain Greek yogurt for sour cream if that’s what you have on hand, but it might change the texture just a bit.
FAQ
Can I make this loaf gluten-free? I haven’t tried it myself, but using a gluten-free flour blend might work—just watch the moisture level carefully.
How long does it keep fresh? It stays good at room temperature for about three days, but I usually wrap it well and refrigerate to keep it longer.
Can I freeze slices? Yes, freezing individual slices wrapped tightly is a great way to save some for later.
Give this lemon zucchini loaf cake a try when you want something easy yet a little different. It’s the kind of recipe that invites you to slow down and appreciate simple flavors — and maybe get a little distracted with something else while it bakes.