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

1. Moist and Flavorful: The addition of zucchini keeps the cake incredibly moist, while the lemon adds a refreshing zing.
2. Easy to Make: This recipe comes together quickly with simple ingredients, making it perfect for both novice and experienced bakers.
3. Cream Cheese Frosting: The rich and tangy cream cheese frosting complements the cake beautifully, creating a perfect balance of flavors.
4. Versatile: Enjoy it as a dessert, a snack, or even breakfast. It’s that good!
5. 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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