Lemon Zucchini Cake


Zucchini Lemon Cake with Raspberry Curd

I harvested what I suspect will be the last mini-zucchinis from our garden last week (small cry). After enjoying this lemon zucchini cake for the first time a few months back, I really wanted to make it again. Note that it’s called cake, rather than bread, and that’s because the texture is so light and moist and lovely! I slightly adapted this recipe from Becca’s Vegetarian Blog and decided to write it up so I won’t forget it, and so I don’t have to weigh the ingredients next time. 😉


  • 1 1/2 cups grated zucchini
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup vegetable oil
  • zest from 2 lemons, plus juice of one lemon
  • 1 teaspoon cinnamon
  • 1 1/3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
Wet ingredients


  1. Preheat your oven to 320 degrees and grease a 9 x 5 inch loaf pan.
  2. In a medium bowl, mix the zucchini, oil, egg, sugar, lemon zest and juice with a large spoon.
  3. In a small bowl, whisk the dry ingredients together. Add the dry ingredients to the wet and stir gently until the flour is integrated.
  4. Pour batter into the loaf pan and bake for 55 – 60 mins. until a toothpick inserted in the center comes out clean.


Author: cardamomandcreme

I like to bake, garden, pick fruit, hike, and share good meals with friends and family! You can also follow my food adventures on Instagram @cardamomandcreme

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