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Extreme Lemon Zucchini Cake

 The last couple weeks I am obsessed with zucchinis! We have a Farmer’s Market here every Wednesday and I so enjoy getting them fresh there! In my oprinion zucchinis are so multi-talented – They taste great in breakfasts, bring a freshness to every dinner, blend good into every smoothie and are an absolutely amazing addition to many desserts!
Me and two wonderful friends of mine have come together to show you a complete day filled with zucchinis, from the morning, over tea-time to nighttime deliciousness :)
Now let me make the beginning with this Extreme Lemon Zucchini Cake – Packed with zucchinis and lemon zest! Quite honestly for me as a lemon addict it could have had way more, and I will for sure double the amount of zest the next time. The tofu in it gives it this rich creaminess I like so much in my cakes. You can easily substitute with Greek yogurt or heavy cream – everything is possible here :)
Otherwise I can only say: enjoy this mighty piece of lemony zucchini deliciousness!

extreme lemon zucchini cake recipe

Extreme Lemon Zucchini Cake
Recipe type: Dessert
What you need
The Cake:
  • 3 eggs
  • 3 tablespoons poppy seeds
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg and ginger
  • 1½ cups sugar
  • ½ cup oil
  • ½ cup silken tofu
  • 3 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon rum (or rum extract), optional
  • 2½ cups shredded zucchini
The Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
How you make it
  1. Preheat your oven to 350 F
  2. Line a spring form with parchment paper
  3. In a large bowl combine eggs, poppy seeds, sugar, oil, tofu, lemon zest, lemon juice and rum
  4. Squeeze the liquid out of your zucchini (use a dish towel or cheese cloth for it)
  5. Fold zucchini into egg mixture
  6. Add flour, baking powder, baking soda, salt and spices and stir until well combined
  7. Pour batter into baking form and bake for 35-45 minutes
  8. Now immediately prepare glaze by stirring powdered sugar and juice together and brush over warm cake
  9. Let cool completely before serving (if you can resist eating it before haha)


Start your day with this absolutely delicious Garden Omelet from Spatulas On Parade! I love zucchinis in my eggs, it gives them such a nice texture!

Ending your day with this super comforting Summer Squash Gratin from the wonderful Cynthia who blogs over at Feeding Big.
Yellow squash + green zucchinis + lots of cheese = Yes, please!


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  1. Very unique cake and it looks wonderful!

  2. Great cake Jutta and thanks so much for being part of my “zucchini day”!

  3. This looks so wonderful. I bet the lemon flavor just bursts in your mouth! Yum! I love cakes that are one layer like this too! They remind me of Germany. I have a grocery trip planned today and if I don’t get zucchini from the CSA, I will pick some up and make this. The addition of tofu is great too – a little extra protein for my little veggie daughter!

  4. This sounds wonderful! I am a lemon addict too, so this is the perfect way to use all of that extra zucchini!

  5. This is a unique recipe but it actually sounds like it would be good. Thanks for sharing.

  6. finajenny says:

    now Im so hungry… though its my first time to see something like this I am sure it taste good.

  7. Never thought about using zucchini in a cake or with lemon. Interesting!

  8. I love the tart taste of lemon! I wish I had the skill to make this-but I doubt I would use tofu–yogurt would probably be more to my taste.

  9. Your picture is amazing. Looks so moist. I will try this.

  10. The lemon zucchini cake looks divine!

  11. I’ve use zucchini in baked goods before, but never thought about adding lemon. The recipe sounds worth trying. I’m going to pin it for later. :) Stopping by from the Swap and Share. Have a great weekend.


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