Best Lemon Zucchini Cake with Cream Cheese Filling Recipe

Did You Know 72% of Home Bakers Avoid Zucchini in Desserts? Here’s Why They’re Missing Out

There’s a quiet revolution happening in home kitchens, and it’s hiding in your vegetable drawer. While most bakers reach for apples or bananas when craving a fruity dessert, zucchini—yes, zucchini!—is the secret weapon for creating the most tender, moist cakes imaginable. Today, we’re transforming this humble garden staple into something extraordinary: a Lemon Zucchini Cake with Cream Cheese Filling that will make you question every dessert choice you’ve ever made.

I’ll never forget the first time I served this cake at a summer garden party. My friend Sarah, a self-proclaimed “zucchini skeptic,” took one bite and froze. “This is… zucchini?” she whispered, as if the green flecks in the crumb might jump out and betray her. That’s the magic of this recipe—it turns doubters into believers with every citrus-kissed forkful.

When Life Gives You Zucchini… Make Cake

My love affair with zucchini in desserts began during a particularly abundant harvest year. After the fifth batch of zucchini bread (bless my patient neighbors), I started experimenting. The breakthrough came when I paired its gentle earthiness with the sunny brightness of lemon—a match made in dessert heaven. The cream cheese filling? That was pure serendipity when I accidentally overfilled a layer and discovered how its tangy richness balances the cake’s delicate sweetness.

What makes this Lemon Zucchini Cake truly special is how it dances between seasons. The zucchini keeps it impossibly moist (no dry cake crimes here!), while the lemon zest brings that wake-up-your-taste-buds freshness perfect for summer. Yet the warm spices and creamy filling give it enough depth to transition beautifully into fall. It’s the dessert equivalent of your favorite sweater—comforting but never boring.

Before we dive into the recipe, let me share the three secrets that make this cake unforgettable:

• The Squeeze Technique: How removing just the right amount of zucchini moisture makes all the difference
• Lemon Layers: Why using both zest and juice creates a flavor that lingers beautifully
• Cream Cheese Alchemy: The simple trick to prevent your filling from disappearing into the cake layers

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Lemon Zucchini Cake with Cream Cheese Filling

There’s something magical about the way zucchini melts into baked goods, lending moisture and tenderness without announcing itself too boldly. Paired with the bright, sunny notes of lemon and the creamy tang of a luscious cream cheese filling? Pure bliss. This cake is the kind of dessert that feels indulgent yet wholesome—perfect for afternoon tea or a summer gathering.

Ingredients You’ll Need

• 2 cups grated zucchini – Don’t wring it dry! That extra moisture keeps the cake tender. I like to use the fine side of my grater for a seamless texture.
• 2 ½ cups all-purpose flour – Spoon and level it to avoid a dense cake.
• 1 ½ cups granulated sugar – Just the right amount of sweetness to balance the lemon’s zing.
• 3 large eggs – Room temperature, please—they blend so much better.
• 1 cup vegetable oil – The secret to that melt-in-your-mouth crumb.
• Zest of 2 lemons – Freshly grated, because the oils in the zest pack the brightest flavor.
• ¼ cup fresh lemon juice – Squeeze it yourself for the best tangy punch.
• 1 tsp vanilla extract – A warm, comforting note to round everything out.
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt – Just a pinch to heighten all the flavors.

For the Cream Cheese Filling:

• 8 oz cream cheese – Softened to room temperature for silky smoothness.
• ¼ cup granulated sugar – Sweetens without overpowering the tang.
• 1 egg – Helps set the filling as it bakes.
• 1 tsp vanilla extract – Because vanilla and cream cheese are a match made in heaven.

Let’s Bake This Beauty

Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan. Trust me, you’ll want every nook and cranny coated so that gorgeous cake releases perfectly.

1. Prep the zucchini: Grate it finely (no need to peel!) and set it aside. If it seems extra watery, you can let it sit in a strainer for 10 minutes—but don’t press out all the liquid.
2. Whisk the dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk to banish any lumps.
3. Mix the wet ingredients: In another bowl, beat the eggs and sugar until pale and slightly fluffy. Slowly drizzle in the oil while mixing, then add the lemon zest, lemon juice, and vanilla. The batter will smell like sunshine!
4. Bring it all together: Gently fold the dry ingredients into the wet mixture until just combined. Overmixing leads to toughness, and we want tender crumb. Then, fold in the grated zucchini—it’ll seem like a lot, but that’s what makes the cake so moist.

Now, for the crowning glory: the cream cheese filling. In a small bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and dreamy. Set this aside while you layer the batter into the pan.

Conclusion

This Lemon Zucchini Cake with Cream Cheese Filling is the perfect way to celebrate summer’s bounty—bright, citrusy, and wonderfully moist. The tender zucchini keeps the cake light, while the tangy cream cheese filling adds a luscious surprise in every bite. Whether you’re serving it at a brunch, potluck, or just as a sweet treat for yourself, this cake is sure to impress.

Ready to bake? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more citrusy delights, check out our Lemon Blueberry Bundt Cake or Classic Zucchini Bread for more inspiration.

FAQs

Can I make this cake ahead of time?

Absolutely! This cake stays fresh for up to 3 days when stored in an airtight container in the fridge. The flavors even deepen over time, making it even more delicious the next day.

Can I freeze this cake?

Yes! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

Can I omit the cream cheese filling?

Of course! If you prefer a simpler version, skip the filling and just bake the batter as a single-layer cake. You can also add a lemon glaze on top for extra sweetness.

My zucchini is very watery. Should I drain it?

Yes—if your shredded zucchini releases a lot of liquid, gently squeeze it in a clean kitchen towel or paper towel before adding it to the batter. This helps prevent the cake from becoming too dense.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for the brightest flavor, but in a pinch, bottled lemon juice will work. Just be sure to use the same amount called for in the recipe.