One of the fun things about baking with zucchini is that it is incredibly easy to add to a cake. It makes it more moist and delicious, and as a bonus, it also contains vegetables! This lemon poppy seed zucchini bread is absolutely scrumptious!
The zucchini keeps the cake incredibly delicious and moist without making it dense. The lemon lifts the flavor, and the poppy seeds add some crunch and texture to the cake.
And of course it is also really easy to make! The fact that it has some added vegetables is a bonus too. It’s also perfect for zucchini season.
I adapted the recipe slightly from the cookbook ‘Baking with vegetables’ by Liana Wallentinson. The original was gluten-free, but due to my changes, it no longer is.
Since this is such an easy recipe, you really don’t need a food processor to make it (although it does make the mixing part easier). I place the eggs and sugar into a large bowl and mix it until light and fluffy. Add the lemon zest and vanilla, and fold it in.
Use a separate bowl to add the flour, cornstarch, baking powder, poppy seeds, and a pinch of salt. Mix it through and add to the large bowl. Add the melted butter as well, and stir until combined.
Drain any excess liquid from the grated zucchini if it’s really wet and add to the cake. This is not a necessary step but depending on the time of year, zucchini can contain more moisture.
Pour into a loaf pan lined with parchment paper and bake in the oven for about 35 to 40 minutes or until it is done. Let it cool briefly in the tin and then transfer to a wire rack to cool down completely.
It’s delicious on its own, but you could also add an easy lemon glaze as well.
You can store the lemon zucchini bread in an airtight container at room temperature for 2-3 days. You can also refrigerate it for slightly longer if you want it fresher.
I love freezing this cake in slices for easy use any time I want, and it’s a great way to always have an easy snack handy.
If you love zucchini as much as I do, make sure to check out the recipes below:
No, not at all. The zucchini mainly adds moisture and a soft texture, but the flavor is completely neutral. The lemon is what you really taste.
No, for this recipe you don’t need to. The moisture from the zucchini actually helps create a tender cake. Just grate it finely and add it straight to the batter. If it is really wet, you might want to squeeze it just a little.
You can, but the texture will be slightly different. The cornstarch helps create a lighter, softer crumb. If you skip it, replace it with the same amount of flour.
Yes! Replace the all-purpose flour with rice flour and add 1 tablespoon of psyllium husk for structure. This was actually how the original recipe was developed.
You can substitute the melted butter with a neutral oil like vegetable or sunflower oil. The cake will still be moist, but slightly less rich in flavor.
This can happen if the eggs and sugar weren’t beaten long enough or if the batter was overmixed after adding the flour. Make sure to beat well at the start and gently fold the rest.
Absolutely! A simple lemon glaze (powdered sugar + lemon juice) works beautifully. You could also add a light cream cheese frosting for a richer version.
Yes, you can. Divide the batter over a lined muffin tin and bake at the same temperature for about 18-22 minutes, or until a toothpick comes out clean.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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