Easy Salted Caramel Cupcakes Recipe
You know that feeling when you wake up craving something sweet but don’t want to start your day with a heavy, sugary dessert? That’s exactly how I felt last Sunday morning. My garden is bursting with zucchini, and I remembered an old family recipe I’d totally forgotten about—this moist zucchini breakfast cake with a tangy lemon glaze. It’s a bit like a muffin, a little cake, and somehow all the best parts of both. I always do this when I want something comforting and homemade but quick enough to throw together before my kids head out the door. The smell alone—warm, lemony, and just a hint of cinnamon—fills the whole house and makes everyone stop in their tracks. Honestly, I’ve made this so many times, I’ve lost count. It’s one of those recipes that just works every single time, and the fact that I can sneak in a vegetable—ZUCCHINI—and no one complains? Total win. Trust me, once you try it, it’ll become your go-to for busy mornings or when you’re craving a little something special with your coffee. It’s funny—this is that one recipe I often turn to when I want a taste of home, a quiet moment in a busy day, or just a really good excuse to bake with my family. Ready to dive in? Let’s do this!
What is Moist Zucchini Breakfast Cake with Lemon Glaze?
This moist zucchini breakfast cake with lemon glaze is essentially a cozy, tender loaf that’s packed with grated zucchini, a touch of cinnamon, and a subtle sweetness that’s perfect to start your day. Think of it as a hybrid between a muffin and a light cake—something you can enjoy with your morning coffee or tea, absolutely hands down. Its name might seem fancy, but I promise, it’s super simple. The zucchini keeps it incredibly moist and tender, almost like a little surprise inside every bite. The lemon glaze drizzled on top adds a bright, tangy kick that wakes up your palate and makes it feel special. This cake hails from the idea that vegetables and dessert can be friends—because zucchini doesn’t dominate, it just whispers softly, adding moisture and a gentle flavor boost. It’s perfect for breakfast, brunch, or even an afternoon snack when you want something comforting and a little citrusy to lift your mood. Think of it as a little slice of sunshine you can enjoy any time the craving strikes. I love how versatile it is—make it ahead on a weekend, and it still tastes just as good the next day. The best part? It’s so forgiving; overmixing is the only thing to watch out for, and honestly, that’s a lesson I’ve learned after many batches. This cake isn’t just good; it’s a cozy hug in loaf form.
Why you’ll love this recipe?
What I love most about this moist zucchini breakfast cake with lemon glaze is how easy it comes together—no fancy ingredients or complicated steps. It’s honestly a lifesaver on busy mornings when you want something homemade that tastes like it took forever but really just took around an hour. The flavor profile is incredible—moist, slightly sweet, and bursting with the zing of fresh lemon. That glaze? It’s the magic touch that elevates this from a simple loaf to something truly special. Plus, I’m all about sneaking in healthy veggies without anyone noticing—my kids ask for this all the time, and I get to see their little faces light up when they realize it’s zucchini, of all things! The cost is super friendly too; you probably already have most of these ingredients slipping from your pantry or fridge. And did I mention how versatile it is? You can tweak the spices—add a dash of nutmeg for a deeper flavor, swap the lemon for orange, or even sprinkle some chopped nuts on top for extra crunch. Over the years, I’ve experimented with different tweaks (like testing this with almond milk which made it even creamier!) and each time, it just gets better. It’s a crowd-pleaser, and honestly, I keep it in my rotation because it’s one of those recipes that never fails to bring smiles. Whether I’m feeding my family or bringing a batch to a brunch, this cake somehow hits all the right notes—comfort, brightness, simplicity, and a little secret veggie boost.
How do I make a Moist Zucchini Breakfast Cake with Lemon Glaze?
Quick Overview
This recipe is honestly a breeze! You just combine your dry ingredients in one bowl, whisk together your wet ingredients—the grated zucchini, eggs, and oil—and then fold everything together gently. Pour the batter into a loaf pan, swirl in some cinnamon if you like, bake until it’s golden and a toothpick comes out clean, then drizzle with that zingy lemon glaze. The trick to keeping it super moist? Don’t overmix, and use freshly grated zucchini. Once cooled, adding the glaze makes all the difference—it’s like the finishing touch that turns a good cake into a showstopper. I promise, once you get the hang of it, you’ll be whipping this up on lazy weekends or when you need a little breakfast treat that feels special but is surprisingly straightforward.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, best if grated fresh and lightly squeezed to remove excess moisture)
– 1¾ cups all-purpose flour (or a mix of spelt and oat flour if you want to go slightly healthier)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– â…“ cup granulated sugar (feel free to cut back or use coconut sugar)
– â…“ cup brown sugar or honey (adds depth and richness)
– ½ cup vegetable oil or melted coconut oil (I’ve tested both, and honestly, oil keeps it super tender)
– 3 large eggs (room temperature helps with even mixing)
– 1 teaspoon vanilla extract
For the Filling:
– Optional: chopped walnuts or pecans for crunch, or shredded coconut for extra texture.
For the Glaze:
– ½ cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– A tiny splash of milk or water if needed for consistency
– Lemon zest for extra brightness (if you love citrus!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Grease a standard loaf pan or line it with parchment paper. I highly recommend doing this early—it saves a lot of mess and makes for easy cleanup. If you’re planning to add nuts or seeds, sprinkle them on the bottom or top of the batter before baking for a beautiful effect.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugars. This ensures everything is evenly distributed and helps prevent lumps. I always do this first—trust me, it makes mixing the wet ingredients smoother and your cake lighter.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs. Then add the oil, vanilla, and lemon juice. If your zucchini isn’t super moist, that’s okay—just add a tablespoon of milk or yogurt to keep the batter from being too thick. Grate the zucchini on the fine side, then squeeze out some excess moisture with a clean towel. This step is key—extra moisture can make the batter soggy or cause uneven baking. Once the zucchini is ready, fold it into the wet mixture gently. I’ve tested with almond milk instead of regular milk, and it made the cake even creamier—so don’t be afraid to experiment!
Step 4: Combine
Pour the wet into the dry ingredients, and fold gently—no overmixing! When I overmix, the cake gets tough. Just stir until combined, and it’s okay if there are a few streaks. That tiny bit of gluten development actually keeps the texture nice and tender.
Step 5: Prepare Filling
If you’re adding nuts or extras, fold them into the batter now. I love adding chopped walnuts—gives it a little crunch and a buttery note that complements the citrus. If you prefer a plain cake, just skip this part.
Step 6: Layer & Swirl
Pour half the batter into your prepared loaf pan. Then, if you like, sprinkle some more nuts or swirl in a spoonful of jam for a surprise. Cover with the remaining batter, and use a toothpick or knife to gently swirl in the middle for a marbled effect. Personal tip: Keep the swirl gentle—overzealous swirling can blend the batter too much and ruin that nice layer separation.
Step 7: Bake
Pop it into the oven and bake for about 50-55 minutes. Check for doneness with a toothpick inserted into the center—if it comes out clean, you’re good. My oven runs a bit hot, so I always start checking at 48 minutes, just to be safe. If your cake browns too quickly, tent it with foil and keep baking until golden and moist.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for at least 15 minutes before transferring to a wire rack. This recipe stays super moist, so don’t rush the cooling process. Mix the powdered sugar with lemon juice to make your glaze—it should be pourable but not runny. Drizzle generously over the cooled cake—this insight took me a few tries to perfect. The glaze sets beautifully, giving that lovely tang that lifts the whole loaf.
Step 9: Slice & Serve
Slice with a serrated knife for clean cuts. I like serving this slightly warm, with a cup of coffee or a glass of cold milk. It’s equally delicious cold the next day—though honestly, it rarely lasts that long around here. The lemon glaze and moist crumb make each piece feel like a little treat. You can also add a dollop of whipped cream or a spoonful of yogurt for an extra special breakfast.
What to Serve It With
This cake is so versatile that it fits right into any meal or snack time. For breakfast, I love pairing it with a strong, black coffee or a mug of chai—something warm to balance the citrusy glaze. During brunch, serve slices with fresh fruit and a side of scrambled eggs; it’s surprisingly filling and adds a hint of sweetness to your savory spreads. As a dessert, I drape a little extra glaze over warm slices, maybe top with a handful of toasted almonds or a dusting of powdered sugar for a fancy touch. When I want a quick snack, I’ll just grab a slice with butter or cream cheese spread—trust me, it’s a secret weapon. My family’s favorite is actually enjoying it with a little scoop of vanilla ice cream on top, especially during summer weekends. It’s always been a hit at picnics and potlucks because it’s that one recipe everyone asks for. I think what makes it so special is how the moist zucchini keeps each slice so tender and moist, and the brightness of lemon makes every bite feel just a little celebratory, no matter the time of day. Honestly, I could go on forever about how good this is—and I usually do, because it genuinely makes me happy to bake and share this.
Top Tips for Perfecting Your Moist Zucchini Breakfast Cake with Lemon Glaze
Over the years, I’ve picked up a few tricks that make this recipe turn out consistently perfect. First, grate your zucchini finely and squeeze out as much moisture as possible—on a clean dish towel, press firmly. Too much moisture in the batter can lead to a dense or gummy cake. I learned this after a few trials and errors, and honestly, it’s worth the extra minute to squeeze out every drop.
When mixing the wet ingredients, don’t overbeat! A gentle stir is all you need to keep the batter tender. Overmixing is the enemy here—trust me, I’ve turned a good batter into a tough one before I learned that trick. For the swirl effect, I like to layer the batter in the pan and run a skewer through it in a zigzag pattern. Looks pretty and adds a little visual interest.
Regarding ingredient swaps, I’ve tested almond and coconut oils—both work beautifully and add their own twist. If you want to make this gluten-free, swap the all-purpose flour for a blend of gluten-free flours—just keep an eye on the liquid, as they can behave differently. My rule of thumb is to start with one-to-one substitutions, then add a splash of milk if needed. The lemon glaze is very forgiving—if too thick, add a drop more lemon juice or a tiny splash of water; if too thin, sprinkle in a little more powdered sugar. Experimenting with different citrus, like orange or grapefruit, can give you a lovely variation, too. Personal tip: I’ve learned that using fresh lemon juice makes all the difference—bottled just doesn’t quite sparkle the same.
Don’t forget, the best part about baking is the fun of customizing. Play with nuts, dried fruits, or even a splash of citrus zest into the batter for your signature touch. The only mistake to avoid? Overbaking—nothing ruins a good loaf faster. Keep a close eye in the last 10 minutes, and remember, the smell is your best guide. When it smells like heaven and a toothpick comes out clean, you’re almost there. I’ve tested with different oven racks, and placing the pan in the center makes sure it bakes evenly. And finally, letting it cool completely before glazing helps the glaze stick just right—patience makes all the difference!
Storing and Reheating Tips
This cake is best enjoyed within 2-3 days, but if you need to store it longer, it’s surprisingly resilient. Keep it covered tightly with plastic wrap or in an airtight container—at room temperature, it’ll stay fresh for about a day. That said, I prefer refrigerating it in a layered container if I want to keep it around longer. It’s still moist and fluffy the next day, especially if you reheat slices gently in the microwave for about 15 seconds—just enough to warm it without drying out. For freezing, wrap individual slices tightly in plastic wrap and pop them into a freezer bag. They’ll keep for up to a month. To reheat, zap frozen slices for about 30 seconds, or let them thaw overnight in the fridge. The glaze might soften, but that’s okay—it still tastes fantastic! If you’re making it in advance for holiday brunch or a gathering, just add the glaze fresh before serving for the brightest flavor and prettiest appearance. The key is keeping the cake moist and the glaze fresh, so I always do the glaze last, just before slicing. Pro tip: You can also add a dollop of whipped cream or fresh berries to really make each serving special.
Frequently Asked Questions
Final Thoughts
This moist zucchini breakfast cake with lemon glaze has become one of my most treasured recipes—not just because it tastes fantastic, but because it’s versatile, forgiving, and downright cozy. It’s the kind of baking that makes your house smell like a warm hug, and it’s perfect for mornings when you want to treat yourself or for afternoons when you need a pick-me-up. Over the years, I’ve tweaked it to perfection, and honestly, I think you’re going to love it just as much as my family does. It’s one of those recipes that’s comforting yet bright, simple yet impressive, and it’s a fantastic way to sneak in some greens without anyone batting an eye. I hope you give it a try—perhaps turn it into your new weekend tradition or a quick weekday delight. Baking should be fun, and this one’s a reminder that with just a few humble ingredients and a little love, you can create something truly special. Can’t wait to hear how yours turns out—happy baking!
Salted Caramel Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the flour and mix until just combined.
- Fill cupcake liners 2/3 full and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
