If your garden is overflowing with zucchini, or if you want to sneak in some veggies to your kid’s diet, I have the recipe for you: Lemon Zucchini Bundt Cake.

I love making this Lemon Zucchini Bundt Cake during the summer when zucchini is everywhere. It feels a little lighter than a traditional pound cake, but it is still rich enough to serve for dessert, a brunch gathering, or with a cup of coffee in the afternoon.

And if you think you don’t like zucchini in baked goods, trust me on this one.

Ingredients

For the Cake

• ¾ cup (170 grams) salted butter, softened
• 2¼ cups (290 grams) all-purpose flour, plus extra for dusting the pan
• 2 lemons
• 1 cup (200 grams) granulated sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 3 cups (300 grams) grated zucchini (with the big holes), about 1 really large zucchini

For the Lemon Glaze

• 2 cups (240 grams) powdered sugar
• Juice from 2 large lemons (around 1/4 cup)
• Pinch of kosher salt

Instructions

Prepare the Bundt Pan

Preheat your oven to 325°F. Generously butter and lightly flour a Bundt pan. Don’t skip this step. It won’t come out if you do!

Make the Lemon Sugar Mixture

Zest both lemons directly into the bowl of a stand mixer. Add the granulated sugar and use your fingers to rub the lemon zest into the sugar until it becomes fragrant.

Add the softened butter and beat on medium speed until light and fluffy- a few minutes.

Mix the Cake Batter

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Add the cinnamon and salt and mix until combined.

Add the flour, baking powder, and baking soda. Mix. The batter will be thick.

Using a spatula, gently fold in the grated zucchini until evenly distributed.

Fill the Pan and Bake

Spoon the batter into the prepared Bundt pan and smooth the top.

Bake for 50-60 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Allow the cake to cool in the pan for 10 minutes before turning it onto a cake stand or serving plate.

Make the Lemon Glaze

While the cake is baking, make the glaze.

Juice one lemon into a small bowl. Add the powdered sugar and a pinch of salt. Whisk until smooth, adding more lemon juice as needed until you have a glaze that is thin enough to brush onto the cake but still opaque.

Glaze the Lemon Zucchini Bundt Cake

Brush a thin layer of glaze over the warm cake. Let it soak in while the cake continues cooling.

Once the cake has cooled a bit more, brush on the remaining glaze.

Allow the glaze to set before slicing and serving. It’s truly the best!