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    Home » Recipes » Dessert » Cakes

    Lemon Zucchini Bundt Cake

    Published by Melissa on September 13, 2013 | Updated June 10, 2022 | 19 Comments

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    Lemon Zucchini Bundt Cake Barbara Bakes

    A moist, tender lemon bundt cake topped with a tart lemon glaze, loaded with peeled and grated zucchini so no one will ever no they’re eating veggies.

    Every year the ladies in my neighborhood get together in one of our backyards and have an end of summer party with salads and sweet treats. It’s a perfect time of year to just sit and chat and enjoy good food. Last summer I created a Lemon Zucchini Bread recipe. I’ve been wanting to make it again, so when I was asked to bring a bundt cake to the party, I decided to turn my Lemon Zucchini bread recipe in to a bundt cake.

    Lemon-Zucchini-Bundt-Cake-2-Barbara-Bakes

    The bundt cake was a big hit. Everyone loved how moist and lemony it was. One neighbor even took a slice home to her zucchini hating husband because she knew he’d love the cake and wouldn’t be able to tell it had zucchini in it.

    If you want to hide the zucchini, be sure and peel it before you shredded it. I also gave the shredded zucchini a rough chop so that the pieces would be even smaller. It’s not really necessary, but you definitely could not see or taste the zucchini in this cake. It just adds a tons of moisture and gives the cake some body.

    Lemon Zucchini Bundt Cake Barbara Bakes
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    Lemon Zucchini Bundt Cake

    Prep Time15 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 20 mins
    Course: Cakes
    Servings: 16 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Cake

    • 2 ⅓ cups flour
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons lemon zest
    • 1 cup sugar
    • ⅓ cup canola oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¾ cup light sour cream
    • 3 cups grated zucchini peeled*

    Glaze

    • 1 ½ cups powdered sugar
    • 2 tablespoons lemon juice
    • yellow food coloring if desired

    Instructions

    • Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
    • Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
    • In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
    • Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
    • Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
    • Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
    • Glaze
    • Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
    • Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)

    Notes

    *Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.

    More bundt cake recipes you might like:

    Oatmeal Raisin Pecan Bundt Cake with Caramel Icing, Barbara Bakes
    Chocolate Zucchini Bundt Cake, Barbara Bakes
    Brown Sugar Pear and Cherry Bundt Cake, Barbara Bakes
    Caramel Bundt Cake, Bake or Break
    Chocolate Sour Cream Bundt Cake, Two Peas and Their Pod

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Mannie

      March 12, 2020 at 11:56 am

      What are your thoughts on using frozen zucchini? I’m thinking of discarding much of the zuke-juice which separates out while thawing and replacing some of it with lemon juice.

      Reply
      • Barbara Schieving

        March 12, 2020 at 1:32 pm

        Hi Mannie – I haven’t had much luck using frozen zucchini because it’s so watery, but you could certainly give it a try.

        Reply
    2. Nancy

      August 07, 2019 at 2:18 pm

      Easy to assemble and beautiful finished bundt cake.  So tasty!  I’m didn’t glaze it w/the topping but it’s delicious just plain and simple!

      Reply
      • Barbara Schieving

        August 07, 2019 at 8:18 pm

        That’s great – thanks Nancy!

        Reply
    3. Deb Saar

      August 25, 2017 at 9:07 am

      I have made this several times. It is so good! I made it for work yesterday and everyone that tried it LOVED it!

      Reply
      • Barbara Schieving

        August 25, 2017 at 3:10 pm

        Thanks Deb – it’s always fun when you can impress your co-workers. Great job 🙂

        Reply
    4. Sharleen

      July 31, 2017 at 4:35 am

      Hi there,
      I’m planning on making this soon to bring to a barbecue later today but I’d love to add fresh blueberries (lightly dusted with flour so they don’t sink to the bottom, of course ;-). What do you think? Would this affect the outcome of the cake? Anything I should change, baking time? Or increase? What about the size of the bundt cake pan – is a 10″ big enough, with about one cup fresh blueberries added? Thanks so much for your reply and for sharing your recipes.

      Reply
      • Barbara Schieving

        July 31, 2017 at 5:08 pm

        Hi Sharleen – it should work well with adding blueberries. Lemon blueberry is one of my favorite combos. A 10 inch bundt pan or a 10 cup bundt pan? A 10 inch pan may not be big enough. Don’t fill it more than 2/3’s full and use some muffin cups for any leftover batter.

        Reply
    5. Becky

      September 19, 2013 at 11:49 pm

      I keep meaning to try something that combines lemon with zucchini! This sounds perfect! And looks perfect!

      Reply
    6. Lorraine @ Not Quite Nigella

      September 16, 2013 at 12:40 am

      I love vegetable based cakes too-they add so much moistness and goodness to a cake! 😀 I bet her zucchini loving husband loved it! xxx

      Reply
    7. My Inner Chick

      September 14, 2013 at 10:58 am

      YUMMMMmmm.
      this looks incred! Xx

      Reply
    8. Laura @ Lauras Baking Talent

      September 14, 2013 at 8:00 am

      Love the idea of using lemon and zucchini together!

      Reply
    9. Angie@Angie's Recipes

      September 13, 2013 at 9:19 pm

      The bundt cake looks splendid!

      Reply
    10. Melissa B

      September 13, 2013 at 4:10 pm

      Your cake sounds delicious!
      Pinning to my cake board!

      Reply
    11. Rocky Mountain Woman

      September 13, 2013 at 10:54 am

      it’s too pretty to have squash in it.

      HAH!

      Reply
    12. Savannagal

      September 13, 2013 at 9:38 am

      Perfect timing. I have a gargantuan zucchini, practically the size of my arm, waiting to be used. Thanks for sharing.

      Reply
    13. Carol

      September 13, 2013 at 9:35 am

      I love lemon………I love zucchini……….I love Bundt cake……..this looks delicious, Barbara, Thanks so much! 🙂

      Reply
    14. 2 Sisters Recipes

      September 13, 2013 at 8:36 am

      Oh my Barbara, I love the zucchini and LEMON in a bundt cake, fabulous idea! Yummy!

      Reply
    15. Rosa

      September 13, 2013 at 6:59 am

      A divine cake! It has a fabulous texture.

      Cheers,

      Rosa

      Reply

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