Zucchini Lemon Cake
Ingredients you'll need
For the Cake:
- 250g zucchini (about 1 medium), shredded
- 120ml plant milk (vanilla soy milk recommended)
- 150g sugar
- 2 tablespoons thick vegan yogurt
- 80ml olive oil
- Juice and zest of 1/2 large or 1 small lemon
- 310g all-purpose flour
- 3 teaspoons baking powder
- A pinch of salt
For the Frosting:
- Powdered sugar
- Lemon juice
Let's get cookin'
- Preheat oven to 180°C (350°F). Line a cake tin with parchment paper.
- Shred the zucchini and set aside.
- In a large bowl, mix together the shredded zucchini, plant milk, sugar, vegan yogurt, olive oil, lemon juice, and lemon zest until well combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Carefully fold the dry ingredients into the wet ingredients until just combined (do not overmix). Transfer the batter to the lined cake tin.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake cool completely in the tin.
- For the frosting, mix powdered sugar with lemon juice until you reach your desired consistency.
- Once cooled, drizzle or spread the lemon frosting over the cake before serving.
An incredibly delicious vegan zucchini cake that's perfect for using up abundant garden zucchini.
Turn your abundant zucchini harvest into something truly spectacular with this moist zucchini lemon cake that will convert even the biggest veggie skeptics. This vegan zucchini cake recipe proves that healthy baking doesn't mean sacrificing flavor or texture – the secret ingredient creates an incredibly tender, juicy crumb that keeps this cake fresh for days.
What makes this easy zucchini cake so special? The shredded zucchini disappears completely into the batter, adding natural moisture without any vegetable taste. Combined with bright lemon zest and a hint of vanilla from plant milk, this dairy-free zucchini cake delivers restaurant-quality results from your home kitchen.
This lemon zucchini loaf is perfect for breakfast, afternoon tea, or dessert. The simple lemon glaze adds just the right amount of sweetness and citrus punch, making each slice irresistible. With only 70 minutes of prep time, this recipe is ideal for busy bakers who want impressive results without complicated techniques.
Whether you're dealing with oversized garden zucchini or looking for healthy cake recipes that actually taste indulgent, this plant-based dessert delivers every time. The combination of olive oil and vegan yogurt creates a beautifully moist texture that rivals any traditional butter cake.
Perfect for meal prep and freezer-friendly, this homemade zucchini cake is also an excellent way to sneak extra vegetables into your family's diet. Kids and adults alike will be amazed that something so delicious contains a full cup of vegetables!
Try this vegan baking recipe today and discover why zucchini cake is the ultimate way to use up your summer harvest!
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