That pan was 8.5″ x 4.5″ but anything close to that will work. When I grate my zucchini, I grate it directly onto a towel. So glad you enjoyed the recipe . A little moisture would be okay in this cake. Am wondering if this will turn out at all if something like Spelt or Almond flour is used? It was very tasty and only took 45 minutes. Do you measure the zucchini before or after you squeeze it dry? I love lemon poppy seed anything! For the cake, whisk flour, zest, baking powder, baking soda, and salt. Bake for 40 minutes or unit a toothpick inserted comes out clean. The original recipe did not show how much baking powder to use. Thanks for the recipe. I think you could probably cut out 1/4 cup of sugar without any adverse effects on the recipe Denise. Not a fan of it. What do you think? And the flavor too!! It's easy and quick to make, and the cream cheese frosting adds the perfect glaze to the dish. Can you run through the ingredients list again real quick and see if anything else pops out? Hi there, Can this be made in a bundt cake pan? Bonus that I can eat it with my hands, no fork required. Lemon Zucchini cake Hi I am looking forward to trying this. Place the loaf on a cooling rack and cool for 15 minutes. Friends and family loved it, which is why I’ve made 3 batches in 2 weeks!!!! My zucchini was grated a day ahead and drained. Yay! Gently stir the wet ingredients into the dry ingredients. It was quite dry, so I cut it in slices, and glazed each piece with the lemon glaze. Had to cut and paste. Wow! . Can you use 2 per cent milk in place of the almond? Thank you so much! Do you refrigerate the cakes? I’ve tried using cups etc before but never seems to work! Unsweetened Vanilla Almond milk, not “light”. I know you’re going to love it! I have it down to lightly damp. If so, how did it turn out?? I haven’ tried Marie but I think it would work. So glad you loved it Deborah! I tried your recipe today, and it was honestly to die for! In a separate bowl stir together flours, baking powder, and salt. Fold in zucchini and lemon zest. I made this and after baking for 90 minutes the top was getting dark and I pulled it out. Dinners, desserts, and everything in between! I know I can make my appropriate glaze…. Then I wrap the towel around the zucchini and wring it out. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. I was thinking of trying that out. I just made it w/ Krusteaz g-free all purpose flour & it’s delicious! Could the cake be frozen, then glazed when thawed? Boom! What kind of rice flour did you use? Do you think applesauce would be a good replacement or would you suggest another egg alternative (chia seeds, etc)? I know lemon is much more potent than orange so I was thinking I would need to add more orange flavoring to it. Thank you! That’s awesome! That would be seriously amazing! My bread pans are in storage…. Have a great weekend! Maybe if I add the cornstarch? I popped them into the freezer and I tasted a piece while still frozen. This lemon zucchini cake is something special, really, in so many ways. Did you use 2 tablespoons or 2 teaspoons of lemon juice? Four, I used Almond Breeze Vanilla Almondmilk making it dairy free. 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. Enjoy! instead of the zuchini. Cake? I have about 12 people to serve. Scoop the batter into the greased and floured bundt pan. That should give you everything you’re looking for. Would this recipe work in those just adjust cook time? . If so, can you please tell me how? I will be trying this for my boyfriend’s birthday. Add the flour, baking soda, salt, and stir until just combined (do not over-mix). Moist, but not wet like the picture. This gets the “dryest” zucchini for me. Hi Judy! Did you try this with the gluten free flour? Lemon Zucchini Cake is a super moist loaf cake! At 10 servings, that’s 329 calories per serving. The cake is not exceptionally sweet so the glaze is a really nice addition. I don’t have Parchment paper. can you double the recipe and cook it in a bundt pan or pound cake pan?? Nope, I didn’t omit anything Might want to check your oven temperature? How can I dry, get all of the juices out of the Zucchini out? Wow!!! Just made this tonight, it was delicious! ? I have made this several times and we love it every time! HALLELUJAH! Love the idea of using the mini bread pans for friends and family – thank you! It does Cara but about 1 medium zucchini. Perfect! This recèpe is so flexible you could do anything with it and it’s delicious! I used 1 1/2 cups gluten free flour and 1/2 cup rice flour and coconut almond milk. . Do you have to get absolutely all the juices drained from the Zucchini? I just made it and it’s outstanding! It was so undercooked Ihad to throw it away. I’m in the process of figuring out the calories and will post that once I’m finished. Thanks! Would you be able to convert to U.K. measurements? I couldn’t figure it out and went with 6 teaspoons…..still loaf was delicious! Add flour mixture and stir just until incorporated. Once I had my mixture, I used the exact amount of it as the flour component. Looks great. 103-109 every day for a WEEK! El x. This is 1 and 1/4 cup baking powder?? I’m going to try making this low carb with almond/coconut flour and bochasweet. Add lemon juice and vanilla extract and stir to combine. A delicious, tender cake finished off with a fabulous lemon glaze. And of course, my personal favorite, Carrot Apple Zucchini Bread, it’s SO good! 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. Made this just this morning .. absolutely amazing!! Enjoy! I made .Cake flour advice useful .We consumed cake while still warm with glaze .Lovely light texture . Add the dry pudding mix to the banana mixture and stir until combined. I made this today. Do I need to get it all out. My birthday is this week and I’m making it for myself . Fold in the chocolate chips. I kept praying that my air conditioner wasn’t going to break because it was literally running non-stop. Alternately add the dry ingredients and the buttermilk to the creamed mixture, a half cup at a time, until both are incorporated. Any thoughts on how well this would freeze. I will be giving this a try soon. Also. Maybe put in some orange juice and a little orange extract? Thanks for a great post. I’ve never used parchment paper for cakes/bread before…I worry about it bunching weird in the corners and doing something funny. * Pour into prepared 9x13" baking pan. Add the bananas and zucchini; stir until combined. Jul 28, 2016 - The lemon and zucchini truly shine in this cake. Better than a warm cake! I would like to add blueberries to the recipe – have you ever tried that? Hey Trish, This recipe looks so delicious and tempting but I have one query what is Vanilla almond milk? I read, I made, we ATE! However, it is very heavy and dense…kind of “rubbery”. Is it unsweetened or regular vanilla almond milk.? All Rights Reserved. Ive made this cake but it came out raw. Taking to work tomorrow! All added nice subtle flavors but let the lemon win. Butter and line a 9-inch springform pan. I did make one change, omitted the eggs and added an extra tsp of baking powder to make it vegan. This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Will DEF make again. It is a welcome cool snack on a hot day! looked nothing like the pictures on the page. can substitute AP flour following directions here. I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. The real secret is not overcooking…moist crumbs on the toothpick and they’re ready!!! I always have plenty of seasonal zucchini. I generally have great luck with aquafaba (the liquid from a can of chickpeas). I haven’t tried freezing this cake Sandi but honestly, I think it would freeze fine. I would just google for a conversion calculator Emma – that should do the trick! Try out these great recipes! In a large bowl or a mixer, combine the flour, sugar, dry pudding mix, baking soda, baking powder and the salt. Hi, I made this yesterday and followed the directions to a T. It is super yummy! A burst of fresh lemon and shredded zucchini combine to create this moist and tender Lemon Zucchini Coffee Cake. I baked for about 25 mins. Just mix to your desired consistency and then drizzle all over the top. Yours is a definite keeper! instant lemon pudding. Here is how to convert the all purpose flour to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/. That should give you everything you’re looking for. Not making this again. In another bowl, whisk melted butter, oil, sugar, sour cream, lemon juice, and vanilla until smooth. Can you use Coconut Milk rather than Almond Milk? 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. Basically, it’s a baked good filled with spices like ginger, cloves, nutmeg, and cinnamon. Mix all cake ingredients on low speed for 3 minutes. Have you tried almond flour instead of cake flour? I think it would be worth a shot Cassandra. Less fat and all Thanks so much for letting me know how it turned out for you. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate. This site uses Akismet to reduce spam. Both the lemon juice and lemon zest are listed in the ingredients Dianne…, This recipe is AMAZING!! This was very dissapointing. If it is too thick for some reason, just add a little more lemon juice, half a teaspoon at a time. Not completely done. This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. The glaze is super simple, a combination of powdered sugar and lemon juice. How about stevia instead of sugar? I could make it vegan if I leave out the eggs, too! I haven’t had that problem with moist cakes in the past. Let’s be friends! Can we use normal almond milk or skimmed milk? Love zucchini recipes as much as I do? Zucchini Cake with Fresh Zucchini… But I think I messed up with the olive oil, was it 6 Tablespoons or 6 teaspoons? This all-purpose cake is delicious with scrambled eggs in the morning or a cup of tea in the afternoon. I calculated the calories to be 3,292 for the entire original recipe. The cake has just a hint of lemon flavor, and the juicy berries are a great addition. I made it just yesterday and between the four of us, there’s maybe one or two slices left from the entire loaf. Looking to more blog posts. I love the combination of lemon and almond and the color of the cake with flecks of zucchini in it is really pleasing. I added poppy seeds! I personally haven’t but I’m pretty sure it will work . Hi there: Can’t wait to make this. TIPS ON MAKING LEMON ZUCCHINI BREAD. Thank you a great recipe! That’s awesome Sheila! YUM. I’ve used my Moms Recipe for Zucchini for years and have nothing but good comments on it. https://delishclub.com/lemon-zucchini-cake-with-lemon-cream-cheese-frost Combine flour, baking powder, and salt in a medium bowl and whisk together. Very moist! Required fields are marked *. Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. 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 … Made our condo smell wonderful. 9×11? Can I use regular milk and All-purpose flour? 4 oz pkg. I could have left it in the oven for the full 55 min and it would have been perfict. Thanks, Leslie. Thanks for sharing this recipe! Is cake flour the same as self rising flour? Lemon Zucchini Cakes Zucchini Desserts Zuchinni Cake Recipes Healthy Lemon Desserts Zucchini Slice Lemon Cakes Healthy Cake Courgette And Lemon Cake Pasta Recipes Lemon Zucchini Cake - Mom On Timeout This Lemon Zucchini Cake is so moist, undeniably delicious and topped with a lemon glaze that will keep you coming back for one more slice. Hello again! It can be left out but I do prefer the cake cold. Another reader just made the Carrot Apple Zucchini Bread (http://www.momontimeout.com/2017/07/carrot-apple-zucchini-bread-recipe/) with almond flour and said it turned out wonderfully so I think it’s definitely worth a try. I usually sub one mushed up banana per one egg pinning with this suggestion Cake is a difficult point to get moist, but when adding zucchini it can get as well moist. I don’t eat sugar. I’ve never seen this before is this Right? So tasty. The consistency was so moist and satisfying. Add flour mixture and stir just until incorporated. I made these into cupcakes today (it made about 20 total) and they turned out amazing! 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 . you’re going to fall in love with this . This cake has a subtle lemon flavor and is full of grated zucchini. Taste was ok. This recipe is sponsored by Almond Breeze. I should have left it in the oven a little longer… but now I know for next time…. I make it a lot!❤. Jonaé, Your email address will not be published. Let cool completely on rack. I made this today and it was quite tasty. Zuccini before or after you squeeze it dry flour u used to get emails when i post recipes. Can be left out but i think it would have been perfict lemon glaze close to that work. With scrambled eggs in the past just thinking that this would be if! Never used parchment paper Kelli – i use it all day from my garden!!!!!!..., that ’ s that grew to big cook in a separate bowl stir flours. 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