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.
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
- 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*
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice
- yellow food coloring if desired
- 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.
- 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.)
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
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.
Hi Mannie – I haven’t had much luck using frozen zucchini because it’s so watery, but you could certainly give it a try.
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!
That’s great – thanks Nancy!
I have made this several times. It is so good! I made it for work yesterday and everyone that tried it LOVED it!
Thanks Deb – it’s always fun when you can impress your co-workers. Great job 🙂
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.
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.
I keep meaning to try something that combines lemon with zucchini! This sounds perfect! And looks perfect!
Lorraine @ Not Quite Nigella
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
My Inner Chick
this looks incred! Xx
Laura @ Lauras Baking Talent
Love the idea of using lemon and zucchini together!
The bundt cake looks splendid!
Your cake sounds delicious!
Pinning to my cake board!
Rocky Mountain Woman
it’s too pretty to have squash in it.
Perfect timing. I have a gargantuan zucchini, practically the size of my arm, waiting to be used. Thanks for sharing.
I love lemon………I love zucchini……….I love Bundt cake……..this looks delicious, Barbara, Thanks so much! 🙂
2 Sisters Recipes
Oh my Barbara, I love the zucchini and LEMON in a bundt cake, fabulous idea! Yummy!
A divine cake! It has a fabulous texture.