Easy Chicken Enchilada Skillet Recipe
If you’ve ever had a slice of zucchini bread that somehow managed to be both tender and packed with flavor, then you’re halfway there. But my secret favorite is turning that same idea into a moist, crumb-tender zucchini cake that’s topped with the perfect zingy lemon glaze. It’s one of those recipes I keep coming back to—especially when I want something sweet but don’t feel like fussing over complicated frosting or layers. Honestly, this cake is a lifesaver on busy nights. My kids ask for it all the time, and it’s become a family staple that I secretly hoard for myself. The smell alone as it bakes—think warm cinnamon, fresh zucchini, and tangy lemon—will have your house smelling like dessert heaven. I always do this when I have a rogue zucchini from the garden that’s inching towards overripe—turn it into cake! Trust me, this one’s a really happy accident in the kitchen, and I think you’ll love it just as much as we do.
What is Moist Zucchini Cake with Creamy Lemon Glaze?
This moist zucchini cake is basically the lovechild of a bread and a sweet dessert—think tender, slightly dense crumb that’s moist enough to melt in your mouth. The beauty of zucchini in baked goods is how it keeps everything super soft and adds a natural sweetness without any artificial stuff. It’s essentially a simple cake, but the grated zucchini adds a little unexpected boost of moisture and nutrients. The “cream” part comes from the luscious lemon glaze that drizzles over the top—bright, tangy, and just sweet enough. It’s the kind of cake I imagine served with a cup of chai on a lazy weekend or enjoyed as a casual potluck dessert. I like to think of it as the kind of baked good that’s cozy enough to enjoy with family but elegant enough to serve to friends when you want to impress without the fuss.
Why you’ll love this recipe?
What I love most about this zucchini cake is how incredibly forgiving it is. Over the years, I’ve tested it with all sorts of tweaks, and it always turns out moist and delicious. The flavor profile? Oh, it’s got this delightful balance of sweet, citrusy, and just a hint of spice—think cinnamon or nutmeg, whatever mood strikes. The best part? It’s super simple to put together, even if you’re not a seasoned baker. Honestly, I usually have all the ingredients in my pantry, and I can whip this up in under an hour. Plus, it’s budget-friendly—no fancy frosting or specialty ingredients needed. It’s versatile too; my kids actually ask for it as a breakfast treat, and I love serving it for brunch alongside coffee or tea. What sets this apart from other zucchini recipes is that lovely lemon glaze—fresh, vibrant, and a perfect topping to cut through the richness of the cake. I’ve made this countless times, and it rarely disappoints. Every bite is a comforting reminder that simple, wholesome ingredients can create something truly special.
How do I make Zucchini cake with lemon glaze?
Quick Overview
This cake starts with a basic batter of flour, sugar, and warm hints of cinnamon. You fold in freshly grated zucchini—squeezed dry, for extra moisture—and meld everything with eggs, oil, and vanilla. While it bakes, you make a simple lemon glaze from fresh lemon juice and powdered sugar. Once cooled just enough, drizzle that bright glaze over the top. The whole process is straightforward, and I promise it’s not fussy. The key is to not overmix the batter and to squeeze out as much moisture from the zucchini as you can beforehand. The result is a tender, moist cake that’s perfect for sharing—or sneaking a second piece before anyone else notices!
Ingredients
For the main cake:
– 2 cups all-purpose flour (trust me, I test with half whole wheat and it’s just as good but softer with white flour)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3/4 cup granulated sugar
– 1/2 cup light brown sugar
– 1/2 cup vegetable oil (or melted coconut oil for a hint of flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 cups grated zucchini (about 2 small zucchinis, grated then drained thoroughly)
For the Filling (Optional):
I keep this simple, but sometimes I fold in a handful of chopped walnuts or a handful of mini chocolate chips for an extra treat.
For the Glaze:
– 1/2 cup fresh lemon juice (about 2 large lemons)
– 1 cup powdered sugar (sifted for a smooth finish)
– Lemon zest for extra zing (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—trust me, sticking and clean-up are so much easier. I usually give it a quick spray with non-stick spray and dust with a little flour or sugar.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. It’s the foundation for that fluffy, tender crumb. I always do this first—it makes sure everything’s evenly distributed.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk together the sugar, brown sugar, and oil until smooth. Add the eggs one at a time, mixing well after each. Stir in vanilla. The mixture should be slightly thick but runny enough to combine smoothly.
Step 4: Combine
Gradually add the dry ingredients to the wet, folding gently with a spatula. Don’t overmix—just until combined. This keeps the cake super moist and tender. If the batter seems thick, that’s perfect; if it’s super runny, double-check your measurements.
Step 5: Prepare Zucchini
Grate the zucchini using a box grater. Place the grated zucchini in a clean towel or paper towel and squeeze out as much moisture as you can—this step really makes a difference in avoiding a soggy cake. Once drained, fold the zucchini into the batter.
Step 6: Layer & Swirl
Pour the batter into your prepared pan and smooth the top. If you like, sprinkle a handful of chopped nuts or chocolate chips over the batter before baking. For extra visual appeal, I sometimes swirl in some lemon zest directly into the batter for that hint of citrus in every bite.
Step 7: Bake
Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. I always start checking around 40 minutes because every oven is a little different. The house smells amazing—warm cinnamon, lemon zest, and fresh zucchini—it’s impossible not to be hungry by then.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack. Drizzle the lemon glaze while the cake is still just warm so it soaks in a little. Let the glaze set for about 10 minutes before slicing.
Step 9: Slice & Serve
Use a clean serrated knife to cut neat slices. The cake slices easily if it’s fully cooled—don’t rush this step! Serve with a hot cup of coffee or a glass of milk. Trust me, this cake tastes even better the next day, if it lasts that long.
What to Serve It With
This moist zucchini cake is versatile enough to shine at any time of day. For breakfast, I love a slice with a dollop of Greek yogurt or a side of fresh berries—kind of like a built-in fruit and pastry combo. It’s also incredible as brunch with a pot of strong coffee, maybe topped with a little extra lemon zest or a sprinkle of powdered sugar if you want to dress it up. As a dessert, it’s perfect on its own, or you can add a scoop of vanilla ice cream or a dollop of whipped cream—so simple, so satisfying. I’ve taken this cake to countless family gatherings, and it disappears faster than you can say “more, please!” On cozy nights, serve it with a warm cup of tea—my kids actually ask for seconds, and they never fuss about the zucchini. That’s the magic of this recipe: it’s a cake everyone loves, and it sneaks in some veggies without anyone knowing. My favorite thing? The refreshing lemon glaze combined with the subtle sweetness of the cake—it’s a flavor combination that gets better every time.
Top Tips for Perfecting Your Moist Zucchini Cake with Creamy Lemon Glaze
From years of baking this cake, I’ve gathered some pearls of wisdom that should help you get perfect results every time. First, don’t skip squeezing out the zucchini’s excess moisture—this step is key to avoiding a dense, soggy cake. I keep a simple box grater on hand, and I’ve found that pressing the grated zucchini in a clean towel or paper towel really makes a big difference. Also, when mixing the wet ingredients, don’t overmix once the dry is added; a few lumps are totally fine—overmixing can make your cake tough. When it comes to the swirl or filling, I love adding lemon zest into the batter, but for a more dramatic effect, alternating spoonfuls of batter and glaze mixture creates a beautiful pattern in the baked cake. Test the glaze consistency by dipping your spoon—if it pours smoothly but coats the back, it’s perfect. If it’s too thick, add a splash more lemon juice; if too thin, dust in a little more powdered sugar. For baking, I always position the rack in the middle of the oven and keep a close eye around the 40-minute mark—every oven varies, and you don’t want to overbake. The toothpick test is your friend here. Finally, I’ve tried swapping out the flour for almond flour, and it adds a nutty flavor, but you might need to add a little more baking powder for lift. Experiment is part of the fun, after all!
Storing and Reheating Tips
This cake stays delicious for several days if stored properly. I usually cover it loosely with foil or keep it in an airtight container at room temperature for up to two days—after that, I pop it in the fridge. The cooler temperature keeps the cake moist without drying out. When storing in the fridge, I recommend wrapping it tightly or using a cake storage container; it’s best consumed within 3-4 days. If you want to keep it longer, freezing is your friend. Wrap individual slices tightly in plastic wrap and then foil, and it’ll last up to a month. Thaw at room temperature, and the cake is just as moist. Keep in mind, if the cake has the glaze on top, it’s best to add the glaze after thawing for best texture and flavor. To reheat a slice, I pop it in the microwave for about 15-20 seconds—just enough to warm it through but not dry it out. Trust me, this cake is even better after a little rest, so don’t be afraid to make it ahead of time.
Frequently Asked Questions
Final Thoughts
This moist zucchini cake with its lively lemon glaze has become one of my favorite go-to recipes—simple, satisfying, and secretly wholesome. It’s a fantastic way to use up those zucchinis from the garden or the farmer’s market, turning them into a dessert that everyone will rave about. Trust me, once you try making this, it’ll find a permanent spot in your baking repertoire. The best part? It’s so forgiving, and even beginners can nail it with just a little patience. I love how this cake smells as it bakes—warm cinnamon, sunshine from the lemon, and that hearty zucchini aroma—and how it tastes even better the next day. Whether for a casual afternoon snack or a quick dessert after dinner, this recipe always wins. I hope you try it and love it as much as my family does. Feel free to leave a comment or share your own twists—I’d love to hear how yours turns out! Happy baking!
Cheesy Rotisserie Chicken Enchilada Skillet
Ingredients
Method
- Preheat oven to 500°F.
- Heat the oil in a 10-inch oven-safe (preferably cast-iron) skillet over medium heat.
- Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
- Transfer the onion mixture to a large bowl; set aside the hot skillet.
- Add the enchilada sauce, sour cream, and 0.25 cup water to the onion mixture and stir to combine.
- Fold in the torn tortillas, shredded chicken, and rinsed black beans until thoroughly coated.
- Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the shredded cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
- Let cool slightly, then top the enchiladas with extra sour cream, sliced jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.
