This post may contain affiliate sales links.Please read my disclosure policy.This Lemon Zucchini Cake is about to steal the show! The cake is tender, super moist, and full of amazing lemon flavor.

The lemon and zucchini pair beautifully together (you hardly even notice the zucchini).And with the cream cheese frosting, it’s the perfect recipe for using up zucchini this summer!   I’m a big fan of zucchini, but adding it to desserts is something I only started doing a couple years ago.Since then, I’ve fallen in love with the fun treats you can have while getting a side of veggie.

And while I don’t have a garden, I know many do and it’s always nice to have great recipes to use up what you’ve grown.No point in doing all the hard work and not enjoying the fruits (or veggies!) of your labor! My classic zucchini bread and this AMAZING zucchini chocolate cake have been at the top of my list of favorites, but this lemon zucchini cake might just give them a run for their money! Based loosely on my lemon poke cake recipe, the cake itself is super moist, thanks to the oil-butter combo (and the zucchini).And it’s SO tender! The acidity of the lemon juice does wonders in breaking down the glutens in the batter and, of course, adds terrific, big, real lemon flavor along with the lemon zest.

I can’t say enough about how great the lemon flavor is.Top it off with the best cream cheese frosting ever, and don’t be surprised when one bite turns into ten! Bon app

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