Real Recipes From Real Home Cooks ®

lemon zucchini cake w/ lemon cream cheese frosting

(16 ratings)
Blue Ribbon Recipe by
Doreen Fish
Oshawa, ON

I love lemon and zucchini... and together... delicious! Easy, fast, and nutritious... somewhat! LOL

Blue Ribbon Recipe

Member's Choice Light and fluffy, this cake is filled with rich lemon flavor. Adding zucchini makes it nice and moist. Plus, hidden veggies never hurt anyone. The creamy frosting is the perfect amount. There's just a thin layer of sweet yumminess. A delicious dessert when trying to find ways to use zucchini in the summer.

— The Test Kitchen @kitchencrew
(16 ratings)
yield 16 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For lemon zucchini cake w/ lemon cream cheese frosting

  • 1
    box lemon cake mix
  • 4 lg
    eggs; slightly beaten
  • 2 c
    zucchini; peeled & grated
  • 1 pkg
    instant lemon pudding (3.4 oz)
  • 1 tsp
    grated lemon zest
  • 3 Tbsp
    butter; room temp.
  • 3 oz
    cream cheese; softened
  • 1 1/2 c
    powdered sugar
  • 1 tsp
    grated lemon zest
  • 1 tsp
    fresh lemon juice

How To Make lemon zucchini cake w/ lemon cream cheese frosting

  • Mixing cake ingredients together.
    Mix all cake ingredients on low speed for 3 minutes.
  • Batter poured into a baking dish.
    Pour into prepared 9x13" baking pan.
  • Baking cake in the oven.
    Bake at 325 F for 40 minutes.
  • Creaming butter and cream cheese together.
    Remove cake from the oven and let cool completely. Meanwhile, prepare the frosting. Cream together butter and cream cheese.
  • Mixing in powdered sugar.
    Add powdered sugar and mix well.
  • Lemon juice and zest added to frosting.
    Add lemon juice and zest; mix to combine.
  • Frosting the cooled cake.
    Frost cooled cake and garnish with lemon if desired.