Lemon Poppy Seed Zucchini Bread
Baking a cake with zucchini? Absolutely delicious, and I promise you won’t taste it!
Servings: 12 people
Ingredients
- 2 eggs
- 135 grams granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 100 grams all-purpose flour
- 55 grams cornstarch
- 2 tsp baking powder
- 1 ½ tbsp poppy seeds
- Pinch of salt
- 75 grams butter
- 125 grams finely grated zucchini
Equipment
- 10-inch (25 cm) loaf pan
Instructions
- In a bowl, beat the eggs and sugar until light and fluffy. Add the lemon zest and vanilla extract and fold them in.
- In a separate bowl, mix together the flour, cornstarch, baking powder, poppy seeds, and a generous pinch of salt.
- Add the dry ingredients and melted butter to the egg mixture and stir until fully combined.
- Fold in the grated zucchini.
- Pour the batter into a parchment-lined loaf pan.
- Bake for 35-40 minutes at 350°F /175°C (conventional oven) until done. Let the cake cool in the pan before removing.
Tips
Want to make this cake gluten-free? You can! In the original recipe, 100 grams (about 3/4 cup) rice flour was used instead of all-purpose flour, combined with 1 tablespoon of psyllium husk.
How to store
Store the cake covered at room temperature for up to 2-3 days, or refrigerate for longer freshness. You can also freeze slices individually for later.