Lemon Zucchini Cake With Sweet Lemon Glaze (Vegan Recipe)

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This yummy lemon zucchini cake recipe is the perfect cake when you want to indulge in a little something sweet but don’t want to feel guilty about doing so. Just a few simple ingredients, and super easy to make.

I’m a big fan of lemon. When I was a little girl I would eat lemons straight off the tree. Anything with a lemon flare makes me quite happy, and this delicious Lemon Zucchini Cake recipe does just that.

I must admit I have a sweet tooth so I enjoy playing around in the kitchen and coming up with fun vegan treats to enjoy and to share with friends and family.

It was fun to experiment in the kitchen with this Lemon Zucchini Cake recipe. The base of the recipe comes from a very old recipe that was handed down to me by my grandmother. Of course, I have to veganize it but that is always the fun and challenging part.

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Handy Kitchen Tools To Consider

electric hand mixer OR food processor

loaf pan OR square pan

glass mixing bowls

fine mesh strainer

silicone spatula

whisk

measuring cups

measuring spoons

parchment paper – optional, unbleached preferred

Lemon Zucchini Cake Ingredients

Cake Ingredients:

• vegan butter
• ground flax
• cane sugar (organic preferred)
• light brown sugar (organic preferred)
• medium zucchini
• lemon (for fresh lemon juice)
• fresh lemon zest
• pure vanilla extract
• all-purpose flour
• baking soda
• baking powder
• sea salt
• plant-based milk (examples – almond milk, oat, soy, or cashew milk)

Lemon Glaze Ingredients:

• vegan butter
•  powdered sugar (scant)
• lemon juice

Lemon Zucchini Cake Instructions

Preparation:

Place the oven rack on the second to bottom level, and preheat the oven to 350° Fahrenheit.

In a small mixing bowl, measure out the ground flax and add 4Tb of filtered water. Stir to combine, and then set aside to thicken and gel.

Using a food processor chop & blend the zucchini. Place in a bowl and set aside. NOTE: No need to peel the zucchini if it is organic.

In a separate bowl – sift the flour into a medium bowl. Measure, and sift again. Add baking soda, baking powder, and salt, and sift one more time – 3x total. Set aside.

In a glass measuring cup, measure out the plant-based milk. Add the fresh lemon juice, saving 1Tb of lemon juice for the lemon glaze topping. Stir to combine and set aside.

Prepare the loaf pan OR square pan by lightly buttering the inside of the pan or using a piece of unbleached parchment paper.

Cake Instructions:

In a large bowl, cream butter on medium speed using either an electric mixer (hand mixer) or a food processor.

Add sugars to the butter mixture, and cream again until smooth.

Next add flax mixture, vanilla extract, and lemon zest to the wet ingredients. Combine until creamy and fluffy.

Add zucchini and blend again.

Starting on a low speed, alternate adding the dry ingredients (flour mixture) and the milk to the butter mixture. Continue alternating until everything is added, then combine until smooth.

Pour batter into the prepared pan, and bake in the oven for approximately 40 minutes or until a toothpick comes out of the center perfectly clean.

When done take it out of the oven and set the cake on a wire rack to cool.

Lemon Glaze Instructions:

In a medium bowl, cream butter until smooth.

Measure and sift powdered sugar, then gradually add the powdered sugar to the butter mixture a little bit at a time.

Add lemon juice and blend until the glaze is smooth and pourable. NOTE: If the glaze is too thick, you can add plant-based milk, 1Tb at a time, to reach desired consistency.

Once the cake is cooled, using toothpicks, poke many holes into the top of the lemon zucchini cake.

Pour the lemon glaze over the top of the cake, spreading it out with a small spatula or the back of your spoon, allowing the glaze to seep into the holes.

Allow the cake to cool to room temperature in order to set before slicing. ENJOY!

How To Store

This easy cake will store well on your kitchen counter with either plastic wrap, aluminum foil, or any other kind of protective covering, for about 3-4 days.

If you wish, you can also freeze it in a freezer-safe container for up to 6 months.

Lemon Zucchini Cake Recipe Notes

You can make so many other flavors of cake using this base recipe.

For example, a great way to make a blueberry zucchini cake is to swap out the lemon for 1/2 cup of small wild blueberries (folded in).

You can also make a chocolate zucchini cake by swapping out the lemon for a chocolate paste, which is made with 1/4 cup of cacao and a few tablespoons of hot water to create a thick chocolaty paste. Add this to the butter mixture and then carry on with the rest of the recipe.

I have only made this recipe in a loaf or square pan, however, I am sure you could also use round cake pans as well.

Lemon Zucchini Cake Recipe Tips

You can swap out the all-purpose flour for whole-wheat flour if you wish. Or even do half and half, which works quite well.

For best results, when you are baking the cake, make sure to cook until a toothpick comes out perfectly clean. For me, this took about 40-45 minutes but each oven is different, so make the toothpick test your guide, and not the baking time.

A great addition to this lemon zucchini cake is a sprinkle of shredded coconut on top of the cake. Use about 1/4 cup. It tastes delicious.

If you want to have a bit of a nutty taste to your cake without actually biting into nuts, consider forgoing the vanilla extract, and adding 1 teaspoon of almond extract instead – yum!

Baking With Mom

My mom was an excellent baker. Nothing super fancy, like a pastry chef type of baker, but really good, fresh ingredient, home-baked goodness.

There were many times when I was young, my mom would make a homemade dessert for after dinner, like a cake or pie, and between me and my brothers, it was gone in one sitting. I promise you I can definitely keep up with my brothers when it comes to eating food!

One time my family and I were up at our cottage for a little getaway, and my mom and I were baking homemade chocolate chip cookies.

I was eating the cookie dough as we were baking, and my brothers were eating the cookies as they came out of the oven. So we ended up with only about five cookies left.

My mom was so used to having hungry kiddos around that it didn’t phase her, and I am sure she was eating some cookies too. So without hesitation, we made another batch – a double batch this time.

Baking For Caregiver Emotional Health

If I am not careful, the stress of caregiving can catch up to me. I have to pay particular attention to what I eat, and to make sure I get sufficient sleep and exercise every day. I also try to take some time out for myself, to rest and do something I truly enjoy.

For me, baking in the kitchen is very relaxing. I am not sure if it’s because baking is something I always did with my mom when I was growing up, or if it’s something else, like the process of measuring, mixing, and tasting. More than likely it’s a combination of all of these things.

When I am working on a recipe, it takes me out of my head. Baking also helps quiet the mental chatter that always seems to run through my head – the ever-present “to-do” list.

I hope you give this Lemon Zucchini Cake recipe a try and then take a moment to enjoy a delicious slice with a relaxing cup of tea. You are well worth it.

More Healthy Recipes And Caregiver Support

Let’s Connect

I hope you try making this delicious Lemon Zucchini Cake recipe, and please consider giving this recipe a 5-star rating.

Let me know if you have any thoughts, ideas, or tips. I read every comment and would love to hear from you!

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VIDEO: Step-by-step directions on how to make this delicious Lemon Zucchini Cake Recipe

Printable Recipe Card: Vegan Lemon Zucchini Cake

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