Easy Light Egg Salad Recipe

If you’ve ever had one of those days when you’re craving something sweet but don’t want to spend hours baking, this zucchini lemon swirl cake is just the magic trick you need. I made this for the first time on a whimsical Saturday afternoon, and honestly, it’s become a staple in my kitchen ever since. The smell alone — that warm citrusy tang mixed with buttery goodness — has everyone coming to the kitchen, even before it’s out of the oven. My kids ask for this all the time, especially when they’re in need of a little treat that’s light but still indulgent. What I love most about this is how simple it is to whip up, with cozy flavors that feel like a warm hug. Plus, it’s a sneaky way to use up all those zucchinis hiding in the fridge. Trust me on this one — it’s a true crowd-pleaser with a little twist that makes it unforgettable.

What is Zucchini Lemon Swirl Cake?

This cake is a softly moist, tender crumb layered with a delightful swirl of lemon and zucchini — think of it as a cross between a quick bread and a classic sponge. It gets its name from the way the lemon and zucchini are gently folded into the batter, creating beautiful marbled patterns when baked. The zucchini keeps the cake super moist without making it heavy, while the lemon zest and juice brighten the whole thing up with a zesty punch. I love that the fresh citrus flavor pairs perfectly with the mild zucchini, creating a bright, refreshing taste that’s surprisingly sophisticated yet totally approachable. Think of this as a cozy afternoon treat, perfect for breakfast, brunch, or even a sneaky late-night snack. It’s essentially like a happy accident — a dessert that’s wholesome enough for breakfast but indulgent enough to feel like a real treat.

Why you’ll love this recipe?

This zucchini lemon swirl cake is one of those recipes that I keep returning to for a bunch of reason — and I know you’ll find the same. First off, flavor is off the charts. The lemon adds just the right amount of zing, and when you swirl it into the batter, every bite gets a hint of that bright citrus burst. The zucchini, which I always do this when I want a little extra moisture, keeps the cake tender and lightweight, so it’s not dense or heavy like some other zucchini bread recipes. It’s surprisingly simple, too. I’ve tested this countless times, and it never fails — no complicated techniques or fancy ingredients. Budget-wise, it’s super friendly because you probably already have everything you need in your pantry and fridge. Plus, it’s versatile. You can serve it as a breakfast loaf, cut into nice slices for brunch, or even top with a dusting of powdered sugar or more lemon zest for an elegant dessert. What I love most about this is how adaptable it is — I’ve swapped out some ingredients, added a handful of blueberries once, and it still comes out perfect. It’s a real kitchen favorite, quick to throw together, and honestly one of the most satisfying bakes I’ve ever made.

How do I make Zucchini Lemon Swirl Cake?

Quick Overview

This cake takes a straightforward approach: grate fresh zucchini and fold it into a simple batter with lemon zest, then swirl in a zesty lemon mixture before baking. It’s the kind of recipe that’s forgiving, so even if you’re new to baking, you’ll be surprised how easy it is to get gorgeous results. The key is not overmixing — that keeps the crumb light and fluffy. Once baked, you let it cool just enough before drizzling with a lemon glaze or dusting with powdered sugar. In under an hour, you’ve got a beautiful, fragrant cake that’s perfect for sharing or enjoying all by yourself with a cup of tea.

Ingredients

For the Main Batter:

• 1 ¾ cups all-purpose flour (I like to use unbleached for a tender crumb)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar (can reduce slightly for less sweetness)
• ½ cup vegetable oil or melted butter (trust me, both work, but I tested with olive oil and loved it)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons (use organic for the best flavor)
• ¾ cup freshly squeezed lemon juice (about 2 lemons)
• 1 cup grated zucchini (squeeze out excess moisture — I always do this when I grate)

For the Filling (Lemon Swirl):

• ¼ cup lemon juice
• ¼ cup granulated sugar
• 1 tablespoon cornstarch (for thickening)

For the Glaze (Optional but recommended):

• ½ cup powdered sugar
• 1-2 tablespoons lemon juice
• A tiny pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. I like to spray it with a little non-stick spray and dust with flour — no sticking, no fuss. Let’s get everything ready so we can pop it right in when it’s time.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step is important because it disperses the leavening agents evenly. You want a light, tender crumb, not a dense loaf, so don’t skip this part.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs and add the oil, vanilla, lemon zest, and lemon juice. Whisk until smooth. I tested this with almond milk once when I was out of eggs, and it still came out moist and delicious — so feel free to experiment! Just keep an eye on the moisture content.

Step 4: Combine

Pour the wet into the dry ingredients and fold gently — don’t overmix, otherwise, the cake might be tough. A few lumps are okay; you want it just combined. Also, fold in the grated zucchini last, making sure it’s evenly distributed.

Step 5: Prepare Filling

In a small saucepan, mix the lemon juice, sugar, and cornstarch. Cook over medium heat, stirring constantly until it thickens to a pourable consistency. Let it cool slightly — it’ll be the swirl that gives the cake that beautiful marbled look.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared pan. Drizzle some of the lemon filling over it and then add the rest of the batter on top. Use a skewer or butter knife to swirl the lemon into the batter — don’t overdo it, just a few gentle swirls for a pretty marbled effect.

Step 7: Bake

Pop it into your preheated oven and bake for about 40-45 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean. Keep an eye on it; every oven bakes a little differently. If it starts browning too fast, cover loosely with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack. If you like, mix up the glaze with powdered sugar, lemon juice, and a pinch of salt. Drizzle on top once the cake is completely cool. I sometimes add a little lemon zest to the glaze for extra brightness.

Step 9: Slice & Serve

Use a serrated knife to cut neat slices — if it’s still slightly warm, the slices might be a little crumbly, so wait till it’s room temperature. Serve on a pretty plate, maybe with a sprig of mint or a dusting of powdered sugar. It’s just lovely with a hot cup of tea or a glass of cold bubbly.

What to Serve It With

This cake is versatile in so many ways. For breakfast, pair it with a cup of strong coffee or a glass of fresh squeezed orange juice. I sometimes toast a slice and spread a tiny bit of butter — it’s incredible warm. For brunch, try serving it with a dollop of whipped cream or a drizzle of honey — makes it feel a little more fancy, and honestly, everyone asks for seconds. As a dessert, add a scoop of vanilla ice cream or a spoonful of lemon curd for that extra indulgence. My family loves to enjoy it on lazy Sunday mornings, sliced thick and enjoyed with lots of chatter and laughs. It’s also fantastic as a casual snack, especially when you want that burst of citrusy sweetness without the heaviness of a traditional cake. Honestly, I think it’s the lemon swirl that makes it so special — it transforms a simple loaf into something bright and joyful, perfect for any time of day.

Top Tips for Perfecting Your Zucchini Lemon Swirl Cake

Over the years, I’ve picked up a few tricks that make this recipe turn out just right every single time. First, always squeeze out excess moisture from your grated zucchini. I keep a clean kitchen towel and press out the water — this prevents your batter from becoming too wet and helps the cake rise evenly. I’ve made this with shredded carrots too, and it’s just as good if you want a different twist. When mixing, be gentle, especially after adding the zucchini — overmixing is the enemy of a light crumb. As for the swirl, I like to reserve some lemon filling and drizzle it in layers, then use a skewer to create a marbled effect — pretty and surprisingly easy. For ingredient swaps, I’ve tried coconut oil and coconut sugar, and it still works beautifully. If you’re avoiding gluten, swap out the flour for a good-quality gluten-free blend — just expect a slightly denser crumb, but still delicious. Also, oven temperatures can vary, so keep an eye on the cake after the 35-minute mark. Use a toothpick for testing, and if it comes out clean, you’re golden. Lastly, don’t skip the glaze — adds a lovely tang and makes the presentation pop. I tested different glazes (including honey and more lemon), but the powdered sugar glaze is my all-time favorite — simple, sweet, and perfectly tart.

Storing and Reheating Tips

This cake keeps well for several days if stored properly. I usually wrap it tightly in plastic wrap or keep it in an airtight container. At room temperature, it’s good for about 2 days — after that, I pop it in the fridge. When refrigerated, the cake stays moist and fresh for up to a week; just make sure it’s sealed so it doesn’t dry out. If you want to keep it longer, the freezer is your friend. Wrap sliced pieces tightly in plastic wrap and foil, then stash for up to 3 months. Thaw at room temperature or gently reheat in the microwave for a warm slice. The glaze can be added after reheating if you like, or served on the side — I love to sprinkle more powdered sugar before serving if it’s been refrigerated. A tip: if the cake is a little dry, warming it up slightly helps revive that tender crumb. I’ve found this works wonders whether you’re serving leftovers or want to enjoy a slice as if freshly baked. Plus, if you’re making it ahead for a brunch or a gift, it’s an easy bake-and-go treat.

Frequently Asked Questions

egg salad

A simple and delicious egg salad made with chopped eggs, light mayonnaise, and seasonings, perfect for a quick lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large hard boiled eggs
• 4 teaspoons light mayonnaise
• 0.5 teaspoon Dijon mustard
• 2 tablespoons green scallions
• 0.25 teaspoon kosher salt
• 0.25 teaspoon fresh ground pepper

Method

 

Preparation Steps

1. Start by making the hard boiled eggs. Follow your preferred method to boil and peel the eggs.
2. Once cooked, rinse under cold water and peel the eggs.
3. Chop the eggs and place them in a bowl. Add mayonnaise, Dijon mustard, chopped scallions, salt, and pepper. Mix well.
4. Serve the egg salad immediately or chill before serving.

Notes

Feel free to add extra herbs or seasonings to customize the flavor.