Name: Lemon Zucchini Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 cup Greek yogurt or sour cream; 1 teaspoon vanilla extract; 1 1/2 cups finely grated zucchini; 1 cup powdered sugar (for glaze); 2 tablespoons lemon juice (for glaze)

Lemon Zucchini Bundt Cake is the kind of dessert that makes you pause and smile after the first bite. With its soft, tender crumb and zesty lemon glaze, this cake is light yet moist, thanks to the magic of fresh shredded zucchini. It’s the perfect way to sneak some vegetables into dessert without anyone noticing, and the lemony kick brightens every single slice.

Whether you’re baking for a spring brunch, summer picnic, or just because you need a little citrus joy in your kitchen, this bundt cake delivers. It holds its shape beautifully, slices like a dream, and has just the right balance of sweetness and tang. A chilled slice on a warm afternoon? Pure bliss.

Why You’ll Love This Lemon Zucchini Bundt Cake

This cake is all about texture and flavor harmony. The zucchini keeps it incredibly moist without overpowering the lemon flavor, and the addition of Greek yogurt or sour cream gives it a rich, velvety bite. The lemon glaze on top is optional but highly recommended for that added sparkle of citrus.

It’s also a fantastic make-ahead dessert since it stays tender for days and actually tastes even better the next day. If you’re someone who loves lemon desserts but doesn’t want something too heavy, this bundt cake checks all the right boxes.

What Kind of Zucchini Should I Use?

Any fresh zucchini will do, but smaller ones tend to be more tender and have less moisture. There’s no need to peel them—just give them a quick wash and grate them using the fine side of a box grater. The green flecks disappear into the batter once baked, but they do add a lovely visual texture.

Ingredients for the Lemon Zucchini Bundt Cake

What makes this bundt cake so special is its combination of pantry staples with seasonal produce. The ingredients blend together to create a moist, zesty, and fragrant cake that feels fresh with every bite.

All-purpose flour – Provides structure to the cake and gives it that classic bundt texture.
Baking powder – Helps the cake rise into that beautiful fluffy height.
Salt – A pinch enhances the sweet and citrus flavors.
Eggs – Essential for structure and moisture.
Granulated sugar – Adds just enough sweetness to balance the tart lemon.
Lemon zest – Infuses the batter with bold lemon flavor.
Greek yogurt or sour cream – Gives richness and keeps the cake ultra moist.
Vegetable oil – Adds softness and ensures the cake doesn’t dry out.
Fresh zucchini – Shredded finely, it melts into the batter for moisture.
Lemon juice – Brightens the batter and balances the sweetness.
Vanilla extract – Rounds out the citrus and adds a warm background flavor.
Powdered sugar – Used to make the glaze that drips perfectly down the bundt ridges.

How To Make the Lemon Zucchini Bundt Cake

Step 1: Prep the Pan and Ingredients

Preheat your oven to 350°F and generously grease your bundt pan with butter and flour or non-stick spray. Set aside. Grate the zucchini and press gently with paper towels to remove excess moisture.

Step 2: Make the Batter

In a large mixing bowl, whisk together the eggs, sugar, oil, lemon zest, lemon juice, yogurt, and vanilla until well combined. Stir in the grated zucchini.

In another bowl, whisk the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet until just combined. Don’t overmix—this keeps the cake tender.

Step 3: Bake

Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.

Step 4: Glaze and Serve

Once fully cooled, whisk together powdered sugar and a bit of lemon juice to create the glaze. Drizzle it over the top and let it set before slicing.

How to Serve and Store Your Lemon Zucchini Bundt Cake

This bundt cake makes 12 generous slices, ideal for sharing at brunches, potlucks, or just enjoying with your family during the week. Serve it at room temperature or even slightly chilled—either way, it’s delicious.

To store, cover the cake tightly and keep it on the counter for up to 3 days. For longer storage, refrigerate it for up to 5 days, or freeze individual slices for up to 3 months. Just thaw at room temp and enjoy.

What to Serve With Lemon Zucchini Bundt Cake?

Fresh Berries

A handful of strawberries or blueberries adds a burst of color and sweetness that complements the lemon.

Whipped Cream

Soft, lightly sweetened whipped cream is the perfect companion to each citrusy slice.

Vanilla Ice Cream

If you’re serving the cake warm, a scoop of vanilla ice cream makes it irresistible.

Iced Tea or Lemonade

Pairing this cake with a refreshing drink like iced tea or lemonade enhances its summery vibes.

Mascarpone or Cream Cheese

A small smear of mascarpone or a dollop of cream cheese on the side turns it into an extra indulgent dessert.

Herbal Tea

For a relaxing moment, serve this cake with chamomile or mint tea.

Lemon Curd

Double down on the lemon with a spoonful of tangy curd on each slice.

Want More Cake Ideas That Impress?

If this Lemon Zucchini Bundt Cake hits the spot, you’re going to want to try these too:

• Delicious Lemon Cake to Die For for even more citrus-forward goodness.
• Old-Time Oven Peach Cobbler if you love fruit in your desserts.
• Butter Pecan Pound Cake for that classic southern richness.
• Mini Cinnamon Roll Cheesecakes when you’re craving cozy spice.
• Ooey Gooey Bars for a melt-in-your-mouth bite.