Cake comes together quickly after all the ingredients prep is done. Thanks for a great post. I made this substituting skim milk. 3 I was thinking of trying that out. And also making a regular loaf. Used all-purpose flour, following the directions to use as cake flour. A moist, tender lemon bundt cake topped with a tart lemon glaze, loaded with peeled and grated zucchini so no one will ever no they’re eating veggies. I haven’t Linda but as long as you drain and squeeze dry I don’t see why it would be a problem. Your email address will not be published. If using unsweetened Almond milk, do I need to increase the granulated sugar? can I sub almond flour for the cake flour and use xylitol sugar. Anyways, I have been waiting ever so patiently for my first zucchini to be ready so that I could make this amazing cake for you and it finally happened! Can I use regular 2% milk instead of vanilla almond milk? I generally have great luck with aquafaba (the liquid from a can of chickpeas). instead of the zuchini. I know lemon is much more potent than orange so I was thinking I would need to add more orange flavoring to it. thanks Do you refrigerate the cakes? It was so delicious and my family loved it. There are a wide variety of gingerbread sweets. This is the perfect cake when you need something simple, fresh but show-stopping. Do you measure the zuccini before or after you squeeze it dry? Friends and family loved it, which is why I’ve made 3 batches in 2 weeks!!!! Has anyone tried this using Gluten Free AP Flour? Spray a loaf pan with baking spray and line with parchment paper. I don’t eat sugar. It’s that time of year when zucchini … I love to bake, and this recipe is definitely getting saved , Thank you SO much! Pour into 2 loaf pans that have been greased and floured, or you can do what I do and use a baking spray like this one.. Bake at 350° for about 40-45 minutes or until a toothpick inserted in the center comes out clean. This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! I did followed the suggestion for making cake flour out of all purpose flour by removing 2 Tbsp of the “all purpose” flour and adding 2 Tbsp cornstarch. TIPS ON MAKING LEMON ZUCCHINI BREAD. Oh, and the frosting. Any thoughts on usign a gluten free flour???? The top of the cake should look dry. It was quite tasty with a nice, bright lemon flavor. Wow! Thanks for sharing this recipe! Put the poppyseeds and lemon zest in a small bowl. I don’t know why, but fruits and veggies from your own garden always taste so much better. You don’t need to microwave it at all. Stir in the dry ingredients until a batter forms. Bake for 40 minutes or unit a toothpick inserted comes out clean. Fold in the zucchini, poppy seeds and lemon zest. I’m planning on trying this recipe with heavy cream instead of milk. ? This recèpe is so flexible you could do anything with it and it’s delicious! Deliciously lemon-y. I should have left it in the oven a little longer… but now I know for next time…. Can I use regular milk and All-purpose flour? Using cannabis flower in it. Most zucchini bread recipes are similar to my favorite Zucchini Cake with Cream Cheese Frosting. I haven’t tried either substitution Kim but I’d love to know how it turns out if you do! Fantastic! Thank You! It does Cara but about 1 medium zucchini. It can be left out but I do prefer the cake cold. I agree zucchini and lemon do go together! Unsweetened Vanilla Almond milk, not “light”. Less fat and all Thanks so much for letting me know how it turned out for you. This all-purpose cake is delicious with scrambled eggs in the morning or a cup of tea in the afternoon. I have it down to lightly damp. The print button would not work. Boom! Lemon Zucchini Cake is a super moist loaf cake! I was trying a new recipe for all-purpose GF flour that I hadn’t used before. An excellent way to use up that zucchini from your garden! Making vegan right now and I bet it’s still delicious. Yay! Didn’t have much taste and probably could have used some baking soda. That’s great to know Michelle – thank you! Could the cake be frozen, then glazed when thawed? For all cookie recipes, go HERE. DO you think I could use a round cake tin instead of the loaf pan? . Delicious! Find out. That should give you everything you’re looking for. So glad you enjoyed the recipe . Just made this tonight, it was delicious! Any recommendations on how much to use or if this is a bad idea? We made this today and it turned out great. Hubby almost has lemon poppy seed pancakes perfected! I’ve never used parchment paper for cakes/bread before…I worry about it bunching weird in the corners and doing something funny. ?? I have the same “problem” as you Glenda – lol! I love lemon and zucchini.....and together....delicious!!! Thank you so much for such a thoughtful review – very appreciated! I tried your recipe today, and it was honestly to die for! It looks amazing. 4 large eggs; slightly beaten. how to substitute all purpose flour for cake flour here. I have made it with GF flour 2 times and use the cake flour conversion and it’s delicious. This cake is very dense and moist but please don’t mistake that for “raw”. Bake the cake for 60 minutes, or until a toothpick inserted in the center comes out clean. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. I have someone who is diabetuc and has celiac disease. Maybe put in some orange juice and a little orange extract? Can I substitute unsweetened vanilla almond milk? Any zucchini drying tips? Hi! Fold in the zucchini, lemon zest ; Pour batter into 9x5 metal loaf pan. I also think that lemon and zucchini are incredible together. They’re moist, dense loaves, spiced with cinnamon and often dotted with nuts. Add flour mixture and stir just until incorporated. I was anxious to try this but only had sprouted spelt flour, and used the two Tablespoons of corn starch replacement of minus two Tablespoons flour. This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. I am making it today but I am turning it into cannabis lemon and zucchini bread. Did I miss a step? El x. My daughter suggested adding poppy seeds to the next batch, which I think will be a nice addition. Full of flavor with healthy twists on your favorite dishes, we promise to help you stay true to your diet […], When you hear gingerbread what comes to mind? We have fresh zucchini also. Here is how to convert the all purpose flour to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/. That seems like a lot to me. Thanks! I know you’re going to love it! Enjoy! Add eggs and almondmilk and whisk together. That would be seriously amazing! Add the flour, baking soda, salt, and stir until just combined (do not over-mix). So tasty. This was very dissapointing. I just made it w/ Krusteaz g-free all purpose flour & it’s delicious! Sorry about that Louise! Gently fold in blueberries. Love trying new recipes as well and I’m so glad you enjoyed this one. With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert. Try out these great recipes! Learn how your comment data is processed. You could even add a little lemon zest to the glaze if you want to amp up the lemon flavor. I did substitute gluten free flour today and it turned out great. Thanks! After reading all the comments I decided to make this recipe gluten free. It’s 6 tablespoons but honestly, if you can use less and still have it turn out great, I would go with the 6 teaspoons. I followed your recipe. I made this yesterday and I couldn’t stop nibbling at it all day! Didn’t change a thing, except using 4 mini bread pans. I personally haven’t but I’m pretty sure it will work . It was delicious! Thank you! Sign up to get my new recipes in your inbox! TY! I haven’t tried freezing this cake Sandi but honestly, I think it would freeze fine. Oh my goodness you just answered my question! My husband wants me to make this again tomorrow!!! Can you run through the ingredients list again real quick and see if anything else pops out? Am wondering if this will turn out at all if something like Spelt or Almond flour is used? Basically, it’s a baked good filled with spices like ginger, cloves, nutmeg, and cinnamon. This Zucchini Bundt Cake with Crunchy Lemon Glaze is out of this world! Gingerbread is a universal word that can mean many things. Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. Preheat oven to 375˚F. I was just thinking that this would be vegan if subbed the egg with banana! For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. I made a key lime version of this. Mine needed to bake 65 minutes. I popped them into the freezer and I tasted a piece while still frozen. Hi Judy! No layers, no frosting, no fuss. I made this yesterday substituting cucumber for the zucchini (same amounts and preparation) because I have a ridiculous bounty of cucumbers this year. Mine tasted great but didn’t rise much, what happened. Did you use sweetened or unsweetened almond milk? Three, this cake is denser and moister than most other cakes. Worth every calorie! This recipe is sponsored by Almond Breeze. Bonus that I can eat it with my hands, no fork required. My bread pans are in storage…. Could you add poppy seeds to this recipe? When I grate my zucchini, I grate it directly onto a towel. I added 2, but don’t know if that was correct. 4 oz pkg. I shredded and pressed and let it sit while mixing the other ingredients and when I went to add it I could see more moisture. Once I had my mixture, I used the exact amount of it as the flour component. I honestly don’t think it was the zucchini Bea. And it is a good one. Would you be able to convert to U.K. measurements? do I need to peel the zuchinni first? A little moisture would be okay in this cake. I’ve got several more almost ready and I’m so excited because I live for zucchini recipes during the summer. Taste was ok. Stir into the dry ingredients until just moistened. I will be giving this a try soon. Awesome Christina! Not making this again. What do you suggest? In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. This is 1 and 1/4 cup baking powder?? Mix the mixture until all of the ingredients are combined. A great way to use up the zucchini from my garden!! Way too dry. No problem! I can’t wait to try this tomorrow for my father in law!!! This lemon zucchini cake is something special, really, in so many ways. It was awful. Reece has already asked when we’re making Lemon Zucchini Cake again… I asked him to go look in the garden for a ripe zucchini . I used a 9 x 5 but it will fit in an 8 x 4. Butter and line a 9-inch springform pan. I made these into cupcakes today (it made about 20 total) and they turned out amazing! Is the zucchini measured before or after squeezing the moisture out? This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! And even with the olive oil, not at all heavy. can i use regular milk in place of milk listed ? They are delicious btw! Ingredients 1 cup granulated sugar zest of 2 large lemons 1 cup vegetable oil 3 large eggs 1/4 cup freshly squeezed lemon juice 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1/2 … A loaf of bread? I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. So glad you loved it Deborah! It is WONDERFUL!!!! It all turned out great! To each their own. I have a ton of zucchini to use so I was going to try to make another loaf today but substitute the lemon for orange. In a separate bowl stir together flours, baking powder, and salt. Add lemon juice and vanilla extract and stir to combine. I use frozen zucchini often and it works fine. I would imagine that coconut milk would be fine Kathy. Perfect! I’d like to make a vegan version of this delicious-looking cake. Lemon Zucchini Bread: A New Favorite. No, a wonderful one. Place the loaf on a cooling rack and cool for 15 minutes. I have bags of frozen zucchini left that I would like to use up before new crap comes in. This recipe is really so easy and perfect for summer. I also cut the sugar down to 1 cup and did mostly coconut sugar with a little date sugar. Love the idea of using the mini bread pans for friends and family – thank you! Do you have to get absolutely all the juices drained from the Zucchini? I think it came out perfect, and it did rise and looked just like the picture. I was also wondering if you can use regular milk and all-purpose flour? I could make it vegan if I leave out the eggs, too! With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert. I can’t let a summer go by with enjoying these Baked Zucchini Fries or indulging in this decadent Chocolate Zucchini Cake that only tastes indulgent. I will be trying this for my boyfriend’s birthday. I should have read the comments before posting my question:). I just made it and it’s outstanding! It was so undercooked Ihad to throw it away. I haven’t but I don’t see why not I think it would freeze just fine. What do you think? Zucchini Cake with Fresh Zucchini… Seems like some moist cakes don’t freeze well. The original recipe did not show how much baking powder to use. Would you need to add extra vanilla if using regular milk? It has a tangy lemon glaze. My powdered sugar and lemon juice for the glaze clumped up….not able to drizzle. Lemon Zucchini Loaf Cake with Fresh Lemon … I calculated the calories to be 3,292 for the entire original recipe. In a small bowl, combine powdered sugar and lemon juice. I never buy almond milk, can I substitute 1% milk instead? The cake is not exceptionally sweet so the glaze is a really nice addition. I’m glad others are enjoying it. Is cake flour the same as self rising flour? That’s awesome! It smells and looks devine I will try a piece in the morning after I glaze it. I always have plenty of seasonal zucchini. Also. I’ve never seen this before is this Right? I baked for about 25 mins. I have zucchini coming out of my ears right now, so It was baking day and I wanted to try some new recipes. That’s where this round up of 20 healthy recipes comes to save the day (and your diet)! Hi there, Can this be made in a bundt cake pan? Use the parchment paper to carefully life the cake from the pan. Have you tried this with almond flour instead? Yes you can! This lemon blueberry zucchini cake is the result. Maybe review the recipe again? Maybe if I add the cornstarch? One, it’s made with olive oil. I never knew zucchini and lemon belong together until I read this blog and tried this recipe. This cake is delicious! Any thoughts on how well this would freeze. Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake. Heat the milk until hot, stir it into the poppyseed mixture, and let it cool while you make the cake mixture. God Bless. Or I have a cupcake pan. That was parchment paper Kelli – I use it all the time for baking! Thank you! I have about 12 people to serve. I made .Cake flour advice useful .We consumed cake while still warm with glaze .Lovely light texture . https://delishclub.com/lemon-zucchini-cake-with-lemon-cream-cheese-frost Cookies? Follow me on Facebook and Instagram too! Cooking spray ? Did you use 2 tablespoons or 2 teaspoons of lemon juice? After looking at the pic again Mine looks just like the pic, so is this how it suppose to be? . Enjoy! I did make one change, omitted the eggs and added an extra tsp of baking powder to make it vegan. Ive made this cake but it came out raw. That’s awesome Sheila! In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt. I’ve had hundreds if not thousands of rave reviews on Facebook from others who have made the cake. And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good! Then I wrap the towel around the zucchini and wring it out. I read, I made, we ATE! Hi Ann may i ask u which GF flour u used? In a large bowl or a mixer, combine the flour, sugar, dry pudding mix, baking soda, baking powder and the salt. Thanks . Would I be able to double the recipe and use a normal cake pan? Add lemon juice and vanilla extract and stir to combine. What do you think? I usually sub one mushed up banana per one egg pinning with this suggestion Thanks for the recipe. We could even call this bread if we need to feel better about it In fact, I’m feeling so good about it, I’m eating a slice right now with a cup of coffee for breakfast. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "moonti09-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Used In This Recipe"; amzn_assoc_asins = "B00LE6FO4Q,B0029JQEIC,B01HSTCH0Q,B00004S7V9"; amzn_assoc_linkid = "59725314f93153fb736e0933b742744a"; Love lemon as much as I do? I haven’t but I’m sure it would be delicious! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. I don’t have Parchment paper. Hey Trish, This recipe looks so delicious and tempting but I have one query what is Vanilla almond milk? Jul 28, 2016 - The lemon and zucchini truly shine in this cake. At 10 servings, that’s 329 calories per serving. Can I use unsweetened vanilla almond milk? I haven’t had that problem with moist cakes in the past. Fold in the zucchini … Add the dry pudding mix to the banana mixture and stir until combined. Any recommendations if I want to make this in a bundt pan? For the cake, whisk flour, zest, baking powder, baking soda, and salt. Wow!!! If you like lemon… In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. What kind of rice flour did you use? If so, how did it turn out?? Best of luck! I used a mix coconut cream and almond milk and a mix of AP flour, rice flour and coconut flour with AP being the majority as the other two can make things a bit too dense. Alternately add the dry ingredients and the buttermilk to the creamed mixture, a half cup at a time, until both are incorporated. For all dessert recipes, go HERE. I let it cool thoroughly,and cut a slice before I glazed it. Will DEF make again. I made this yesterday and it tastes great. While I’m quite fond of these … Thanks for the recipe. I too followed the recipe to the letter and the pictures are obviously what the result was Maybe check the ingredients list again? Mix in grated zucchini, lemon juice and zest. This recipe is awesome. I used regular milk and added an extra 1/2 cup of all purpose gluten free flour. It should be working now! Thank you for supporting the brands that make Mom On Timeout possible! I made this today and it is delicious! Is it unsweetened or regular vanilla almond milk.? Voila! I love lemon poppy seed anything! Both the lemon juice and lemon zest are listed in the ingredients Dianne…, This recipe is AMAZING!! Have you omitted the baking soda that all zuchinis bread and cake have To make the frosting, cream together the butter and cream cheese then slowly add in the powdered sugar and mix well, finally add in the … we followed it to the letter, result was bland, and cake like, with little rising. Just mix to your desired consistency and then drizzle all over the top. Unless your zucchini was just soaking wet, I think it must be something else. Every year I meticulously plan my garden with one goal in mind – eating ALL the veggies! Thanks, Leslie. Thank you a great recipe! First, do NOT dry the zucchini out; let it do its moisture magic by itself. Thank you . I know I can make my appropriate glaze…. I know this varies, but on average, how many zucchinis is 1 1/2 cups shredded? . It’s just irresistible. We just love it! Required fields are marked *. This is one of my favorite recipes. 1 tsp grated lemon zest. Hi, I made this yesterday and followed the directions to a T. It is super yummy! I made this and after baking for 90 minutes the top was getting dark and I pulled it out. You can absolutely use regular milk Jolene. I have a gas oven. I also substituted Xylitol for the sugar and also made powdered xylitol in my VitaMix. An excellent way to use up that zucchini from your garden! It was very tasty and only took 45 minutes. I made this today and it was quite tasty. 2 c zucchini; peeled & grated. Do you measure the zucchini before or after you squeeze it dry? Any luck? However, it is very heavy and dense…kind of “rubbery”. Whether you’ve decided to shift eating habits a few days early or have been following a low carb lifestyle for a while, you don’t need to say goodbye to sweets. And the flavor too!! If it is too thick for some reason, just add a little more lemon juice, half a teaspoon at a time. By Trish - Mom On Timeout June 27, 2017 Cake, Dessert, Favorites, Recipes, I made this today and it is lovely! I’m glad you were able to make it work for you Virginia! It is VERY moist though so if you do try it, make to sure to liberally grease your bundt pan. Terrified that Paul Hollywood will inform me (in my fantasies, of course, that silver fox – oh my,) that my zucchini lemon layer cake is “a bit claggy,” I shred the zucchini on the finest setting of the handheld grater/shredder and then drain it relatively properly in a strainer. Thank you! Might try making with choko that someone gave me Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. What size loaf pan did you use & did you cook in a gas oven or electric? I had the same problem with this recipe. I have it down to a light dampness. Have a great weekend! I followed this recipe completely. Let the cake cool for 15 minutes in the pan, then gently turn the cake … I baked mine in a Bundt ™ loaf pan with design, sprayed with flour-included baking spray and it tipped right out, even without parchment paper. Am trying to steer clear of white flour. Looks great. Hello again! Is that wax paper you put under the batter in the loaf pan? I wish the recipe had the nutritional information. Lemon Zucchini Cake is a moist lemon cake with zucchini. Enjoy! Some recipes call for zucchini to be dried, but I can say that through the years of baking zucchini bread/cake (Since 1979), I’ve never drained zucchini and the bread/cake is perfect. How about stevia instead of sugar? * Pour into prepared 9x13" baking pan. Made this earlier today. Moist, but not wet like the picture. That pan was 8.5″ x 4.5″ but anything close to that will work. – eating all the ingredients Dianne…, this recipe, or until a inserted... For zucchini recipes during the summer the combination of lemon and zucchini are incredible together it unsweetened or regular almond. 2 per cent milk in place of the virgin olive oil dozen muffins instead of vanilla, truly in... Have the same as self rising flour??????... 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