A lovely zingy, fresh and moist cake, with the flavour of lemon – you can't taste the zucchini in this at all!


Ingredients (makes 1 cake)

  • 1 1/2 cups Plain flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 3/4 cup Sugar
  • pinch Salt
  • 1 cup Finley shredded zucchini (leave all moisture in - don't remove!)
  • 1/4 cup Apple sauce
  • 1 Egg
  • 2 TBS Lemon juice
  • 1 TBS Lemon zest
  • FOR THE GLAZE
  • 1 cup Icing sugar
  • 2 TBS Lemon juice
  • 1 TBS Lemon zest

Method

  1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 180 degrees for 45-55 minutes or until golden brown and just set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over the cake

Notes... If the cake begins to brown too much during the cooking process, loosely cover the cake with alfoil to prevent it Browning more Store in an air tight container

  • This recipe will come in handy when I’m harvesting the zucchinis from our veggie patch. Will also help to use the lemons from our tree.

    Reply


  • This looks so scrumptious and, seeing as you say you can’t taste the Zucchini, I’ll give it a go!

    Reply


  • Ok, may I suggest that you publish a little book with all your creations? They really look splendid!! :-)


    • Thank you, what a compliment, I am blushing now

    Reply


  • What a great way to hide veggies

    Reply


  • wow this looks amazing, I cannot wait to give your recipe a taste test – thank you so much for sharing :)

    Reply


  • A yummy looking lemon and zucchini cake. Zucchini is so good in baked goods – keeps them nice and moist and delicious.


    • The glaze looks delicious too – completes the cake.

    Reply

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