Lemon Zucchini Cake with Cream Cheese Frosting

Introduction

Lemon Zucchini Cake is a delightful twist on the classic zucchini bread, combining the moistness of grated zucchini with a bright, zesty lemon flavor. Topped with creamy cream cheese frosting, this cake is perfect for any occasion, from summer picnics to birthday celebrations. It’s a great way to use up excess zucchini from your garden while treating your taste buds to something truly delicious!

Why You’ll Love This Recipe

Moist and Flavorful: The addition of zucchini keeps the cake incredibly moist, while the lemon adds a refreshing zing.
Easy to Make: This recipe comes together quickly with simple ingredients, making it perfect for both novice and experienced bakers.
Cream Cheese Frosting: The rich and tangy cream cheese frosting complements the cake beautifully, creating a perfect balance of flavors.
Versatile: Enjoy it as a dessert, a snack, or even breakfast. It’s that good!
Great for Sharing: This cake is a crowd-pleaser, making it an excellent choice for gatherings and potlucks.

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
Zest of 1 lemon
1/4 cup fresh lemon juice

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Lemon zest for garnish (optional)

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