Easy Chicken Zucchini Bake for Low Carb Nights
There’s something about the smell of freshly baked cake filling the kitchen—it instantly takes me back to lazy Sunday afternoons at grandma’s house, where she’d always have a warm slice waiting for me. This zucchini cake is that kind of cozy comfort, but with a twist: it’s tender, moist, and not overly sweet. Honestly, it’s become a family favorite that my kids ask for all the time. The best part? You don’t need fancy ingredients—just simple pantry staples—and it’s surprisingly quick to throw together on a busy weeknight. I always do this when I have a few zucchinis leftover from the garden or those bargain bags from the store that I don’t want to go to waste. Plus, it’s a sneaky way to get some veggies in without complaining! Trust me, once you try it, you’ll be hooked—you’ll probably be making it every other week like I do. And don’t skip the glaze; it’s the perfect finishing touch that makes the cake feel special, even if it’s just for a weeknight treat.
What is a Moist Zucchini Cake?
This moist zucchini cake is essentially a tender, fluffy dessert that highlights all the goodness of summer zucchinis. Think of it as a cross between that cozy banana bread you love and a light sponge cake, but with shredded zucchini woven into the batter—it keeps everything beautifully moist and adds a subtle vegetable vibe that no one will guess! Its origin is rooted in those rustic, resourceful recipes from grandmothers who loved turning garden bounty into something sweet. It’s nice and simple, not overly complicated, and perfect for using up zucchini that’s a tad too big for salads. The name might sound fancy, but I promise, making this cake is a breeze, and it’s just as much a treat for kids as it is for grown-ups who still love nostalgic flavors.
Why you’ll love this recipe?
What I love most about this zucchini cake is how versatility meets comfort—it’s perfect for breakfast, brunch, or a sweet midday pick-me-up. The flavor is subtly sweet, with just a hint of lemony brightness in the glaze that lifts it from ordinary to extraordinary. It’s also incredibly easy to make—I’ve made this countless times and it never fails to wow, even when I’m short on time. Plus, the ingredients are budget-friendly; you probably already have everything in your pantry and fridge! This cake is great because it’s moist without being greasy, and every bite melts in your mouth. I also like to switch up the add-ins—sometimes I add crushed walnuts or a sprinkle of cinnamon for an extra warm flavor. It’s such a forgiving recipe, which makes it a lifesaver on busy nights or when I need something sweet but don’t want to spend hours baking. Honestly, what keeps me coming back is that smell—the warm, inviting aroma that fills the house and makes everyone come running. And I can’t forget the glaze! That tangy lemon drizzle on top makes all the difference—it’s the perfect finish for a humble yet fancy-looking cake.
How do I make Zucchini cake?
Quick Overview
This zucchini cake comes together in just a handful of steps—grate your zucchini, mix your dry ingredients, whisk up the wet, then combine everything into a batter. I usually prepare the filling while the oven preheats, then layer in a swirl of cinnamon and nuts if I’m feeling fancy. Once baked, I let it cool just enough before drizzling with that bright lemon glaze—trust me, it’s the finishing touch that makes this cake sing. The key is not overmixing, which keeps the cake tender, and adding the glaze while it’s still slightly warm so it seeps into every crevice. It’s honestly a one-bowl wonder, and the batter makes your entire kitchen smell like sunshine.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry to remove excess moisture)
– 1 1/2 cups all-purpose flour (or almond flour for a gluten-free twist)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/4 cup vegetable oil (or melted coconut oil for extra flavor)
– 2 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 lemon
For the Filling (optional but recommended):
– 1/3 cup chopped walnuts or pecans
– 1 teaspoon cinnamon
– 2 tablespoons brown sugar
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons freshly squeezed lemon juice
– Extra lemon zest for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. This cake also works beautifully as muffins—just fill the muffin tins about 3/4 full. If you’re using zucchini from the garden, squeeze out the excess moisture with a clean towel—moisture is the enemy of fluffy cakes, and too-wet zucchini can make your batter heavy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar. This step ensures even distribution of the leavening agents and spices, giving you that beautifully risen, flavorful crumb.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, add the vegetable oil, vanilla, lemon zest, and grated zucchini. I always do this when I want a moist, flavorful cake—trust me, it’s the best way to get that even mix. Make sure your eggs are at room temperature to blend smoothly.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula until just combined—don’t overmix, or you’ll end up with a dense crumb. It’s okay if there are a few streaks of flour.
Step 5: Prepare Filling
If you’re adding the nut filling, mix the chopped nuts with cinnamon and brown sugar. This step is totally optional, but it gives a lovely crunchy contrast to the soft cake. Spread a little batter into your pan, sprinkle some filling on top, then add more batter and swirl it together for that marbled look.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle the filling evenly on top, then cover with the remaining batter. Use a knife or skewer to gently swirl the batter and filling together for that beautiful marbled effect. It looks fancy but is super easy.
Step 7: Bake
Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it after 30 minutes—every oven is a little different. If it starts browning too quickly, tent it with foil. When it’s done, let it cool in the pan for 15 minutes, then transfer to a wire rack.
Step 8: Cool & Glaze
While still warm, drizzle the lemon glaze over the top. I like to make my glaze quite runny—just mix powdered sugar with enough lemon juice until it flows easily. The warmth helps it soak into the cake, making every bite perfectly moist and zesty.
Step 9: Slice & Serve
Cut with a sharp serrated knife to get clean slices. Serve at room temperature for the best flavor, with a cup of tea or a glass of cold milk. This cake is just as lovely warm as at room temp, and leftovers keep well in an airtight container for a few days.
What to Serve It With
This zucchini cake is so versatile; I’ve served it at breakfast with some fresh berries and a dollop of yogurt, or as a light dessert after dinner topped with whipped cream. I even like to pack a slice for lunchbox treats—my kids love taking little bites of it, especially when I drizzle extra lemon glaze on the side. It pairs beautifully with a cup of chamomile tea or a splash of bubbly for brunch. When I make it for guests, I sometimes add a handful of blueberries or a pinch of cardamom for that special touch. It’s one of those recipes that makes everyone feel cozy and cared for—like a big hug in cake form. Plus, the subtle zucchini flavor makes it appealing even to those who aren’t typically fans of vegetables in desserts.
Top Tips for Perfecting Your Moist Zucchini Cake
Over the years, I’ve learned a few tricks to make this cake even better. First, always squeeze out as much moisture from the zucchini as you can—this prevents the batter from becoming too wet and dense. I’ve tried grating zucchini with and without peeling, and honestly, peeling isn’t necessary unless you prefer a cleaner look; the skin adds extra nutrients. When mixing the wet ingredients, I keep the zucchini cool so that the eggs don’t scramble, which can happen if your ingredients are too warm. For the swirl, use a skewer or a butter knife to make gentle figure-eights on top—this keeps the pattern neat without mixing everything together. If you’re looking to swap ingredients, almond flour works beautifully masked with a touch more baking powder, but the texture will be slightly heartier. For a richer flavor, replace some of the vegetable oil with melted butter or coconut oil—I tested this with almond milk, and it made the cake even creamier, which was a delightful surprise! Baking times can vary: if your cake is browning too fast, lower the oven temperature a little. Preparing and adding the glaze while the cake is still warm makes it glossy and melts into every crevice, but you can also wait until it fully cools for a firmer finish. Lastly, don’t be shy to customize your add-ins—coconut flakes, dried fruit, or even chocolate chips turn this humble cake into your own personal masterpiece. I learned through trial and error that the secret is in gentle folding and patience—let the ingredients shine, and the rest of the magic follows naturally.
Storing and Reheating Tips
This zucchini cake keeps surprisingly well! Store it in an airtight container at room temperature for up to two days—the glaze may soften a bit, but it’s still delicious. If you want to extend its life, pop it in the refrigerator; wrap it tightly with plastic wrap or store in a cake carrier, and it’ll stay fresh for up to four days. I find that the flavors actually deepen overnight, making it even better the next day. To reheat, warm slices in the microwave for about 15-20 seconds—just enough to take the chill off, but not so long that the glaze melts completely. If you’ve stored it in the fridge and want it warm, you can also briefly reheat it in a low-temperature oven or toaster oven for a few minutes. For freezing, wrap slices individually in plastic wrap, then in foil, and store for up to three months. Thaw at room temperature or in the fridge before enjoying, and I recommend adding the glaze fresh for that glossy, freshly-baked look. The key is not to overthink the storage—this cake actually tastes better the next day, filled with cozy flavors and a tender crumb that just gets more comforting with time.
Frequently Asked Questions
Final Thoughts
If you’re looking for a humble yet impressive dessert that comes together with minimal fuss but delivers maximum flavor, this moist zucchini cake is your new go-to. It embodies that beautiful balance between homemade comfort and a touch of elegance—a cake that reminds me of lazy Sunday afternoons, warm kitchens, and the joy of using simple ingredients to create something special. Every time I bake this, it’s like giving my family a little hug wrapped in buttery, citrusy goodness. I hope you love it as much as we do! And please, experiment—add your favorite nuts, change the spices, or swap the glaze for a dusting of powdered sugar. Sharing a slice of this cake always sparks smiles and cozy conversations. I’d love to hear how it turns out for you—tag your pics, leave a comment, or just tell me about your twist. Happy baking, and enjoy every bite!
Chicken Zucchini Bake
Ingredients
Method
- Preheat your oven to 375°F. Lightly oil a 9x13 inch baking dish with olive oil.
- In a large bowl, mix mozzarella, cottage cheese, scallions, eggs, Italian herbs, salt, and pepper. Set aside.
- Heat olive oil in a large skillet. Sauté zucchini and mushrooms. Season with salt and pepper. Add chicken and cook until golden, about 5 minutes.
- Transfer skillet contents to a colander to drain excess liquids. Mix with cheese mixture and stir to combine.
- Transfer everything to the prepared baking dish, press to form an even layer, and top with grated Parmesan. Bake for 30-40 minutes until golden and bubbly. Rest for 5-10 minutes before slicing.
