Lemon Zucchini Cake

A neighbor gave me this recipe to use up zucchini from the garden. I promise that you won’t taste it! It is a very moist lemony cake that is great with cream cheese frosting! There is no water added–the zucchini adds the moisture.

Lemon Zucchini Cake


  • 1 box lemon cake mix
  • 4 eggs slightly beaten
  • 2 cups peeled and grated zucchini
  • 1 small pkg (4 serving size) instant lemon pudding


  1. Put all of the ingredients in a large mixing bowl. Mix on low speed for 3 minutes. Pour into a greased 9″ x 13″ pan or 2 8″ rounds and bake at 325 degrees for 40 minutes for either size. Cool and frost with cream cheese frosting.


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