Moist, cakey and so quick, this Lemon Zucchini Bread has got a burst of flavor from the lemon + it hides so much zucchini that this can pass as a vegetable!
Those specks of green are real food. Which is why I love this Lemon Zucchini Bread so very much. Because I can now add a ton of vegetable to what is essentially cake!
I had mixed feelings when I heard of carrot cake and zucchini bread first. And now both these top my list of favorites. Adding vegetables to desserts is so incredible because the result is moist and full of flavor. I’m not a big fan of Zucchini and this is one of the few ways that I’ll eat it.
Ingredients1 3/4 cup Zucchini grated (2 large zucchinis)
1 Egg
1/2 cup Sugar
1/2 cup Oil
1 1/4 cup All Purpose Flour
4 tablespoons Cornflour
4 tablespoons Milk Powder
3/4 teaspoon Salt
1/3 teaspoon Baking Powder
3/4 teaspoon Baking Soda
2 1/2 tablespoons Lemon Juice
1 Lemon zested
1 1/2 tablespoons Black Poppy Seeds
Method* Preheat oven at 180 C/ 350 F. Line, grease and flour a 9x 5 loaf tin and keep ready.
* Squeeze as much water as possible out of the grated zucchini and set aside.
* Beat together egg, sugar and oil for about 3-4 minutes.
* Sift together flour, cornflour, milk powder, baking soda, baking powder and salt and keep aside.
* Add lemon juice and lemon zest to the egg-sugar mixture and stir to combine.
* Fold dry ingredients in to the wet ingredients, add the grated zucchini and half of the poppy seeds. Fold to combine.
* Pour the ready mixture in to the prepared loaf tin and sprinkle with remaining poppy seeds on top.
* Bake in the preheated oven at 180C/ 350F for 50-55 minutes or until a toothpick inserted in the centre comes out clean.
* Let it cool for 15 minutes before demoulding. Let the bread rest on a wire rack to cool completely before slicing.