Lemon Zucchini Cake

lemon zucchini cake

I have used zucchinis once before for a cake – Chocolate Zucchini cake, which is amazing, so when I came across this recipe for a Lemon-Zucchini Loaf with Lemon Glaze, I was keen to give it a try.

As I was making this for school lunches, I didn’t make the glaze and it still tasted great. Like the Chocolate Zucchini cake, the Lemon Zucchini Cake was very moist, but unlike its chocolate cousin, this cake did not make a large cake. It actually only made it for two days of lunches.

Lemon Zucchini Cake

Ingredients:

  • 2 cups wholemeal plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup caster sugar
  • ½ cup buttermilk or buttermilk substitute (see instructions below)
  • 1 lemon
  • 1 ½ zucchini

Method:
1. Preheat oven to 175 degrees.

2. Line a loaf pan 9″ × 5″with baking paper.

Lemon-Zucchini Loaf DSC09365
3. If like me, you do not have buttermilk on hand, you can make a substitute. Use just under a half a cup of milk and add half a tablespoon of lemon to it (you can also ue vinegar apparently). Let it sit for at least five minutes before using it.

Lemon-Zucchini Loaf DSC09366
4. Grate the entire outside of the lemon and finely chop the zest. Set aside.

Lemon-Zucchini Loaf DSC09367
5. Juice the lemon – you will need two tablespoons.

Lemon-Zucchini Loaf DSC09370
6. In a large mixing bowl, add flour, baking powder and salt. Mix with a wooden spoon.

Lemon-Zucchini Loaf DSC09372
7. In a separate bowl, place the eggs and beat lightly with an electric beater..

8. Add canola oil and sugar to the eggs and beat again for a minute.

9. Add the buttermilk or buttermilk substitute, lemon juice, and lemon zest and beat again.

Lemon-Zucchini Loaf  DSC09377
10. Peel and grate the zucchini and stir it in with a wooden spoon.

Lemon-Zucchini Loaf  DSC09378
11.Once mixed well, add the mixture to the flour in the large bowl. Mix lightly with wooden spoon.

Lemon-Zucchini Loaf  DSC09381
12. Pour the mixture into pan and bake a for 40 minutes, or until skewer, once inserted into the centre comes out clean.

Lemon-Zucchini Loaf DSC09396
13. Allow the loaf to cool in the pan for 10 minutes. Remove to a wire rack to further cool.

Lemon-Zucchini Loaf DSC09404

Lemon Zucchini Cake
 
Author::
Recipe type: cake
Ingredients:
  • 2 cups wholemeal plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup caster sugar
  • ½ cup buttermilk or buttermilk substitute (see instructions below)
  • 1 lemon
  • 1 ½ zucchini
Method:
  1. Preheat oven to 175 degrees.
  2. Line a loaf pan 9" × 5″ with baking paper.
  3. If like me, you do not have buttermilk on hand, you can make a substitute. Use just under a half a cup of milk and add half a tablespoon of lemon to it (you can also use vinegar apparently). Let it sit for at least five minutes before using it.
  4. Grate the entire outside of the lemon and finely chop the zest. Set aside.
  5. Juice the lemon - you will need two tablespoons.
  6. In a large mixing bowl, add flour, baking powder and salt. Mix with a wooden spoon.
  7. In a separate bowl, place the eggs and beat lightly with an electric beater..
  8. Add canola oil and sugar to the eggs and beat again for a minute.
  9. Add the buttermilk or buttermilk substitute, lemon juice, and lemon zest and beat again.
  10. Peel and grate the zucchini and stir it in with a wooden spoon.
  11. Once mixed well, add the mixture to the flour in the large bowl. Mix lightly with wooden spoon.
  12. Pour the mixture into pan and bake a for 40 minutes, or until skewer, once inserted into the centre comes out clean.
  13. Allow the loaf to cool in the pan for 10 minutes. Remove to a wire rack to further cool.

Our Family Menu Plan For This Week (a little late!)

Day


Meal Type

Sat


Wrap


Sun


Meat and Salad


Mon


Vegetarian


Tue


Pasta


Wed


Vegetarian

Thu


Slow Cooker


Fri


Left Overs


Week Starting:
2nd Feb
Souvlaki
Marinated Chicken Sticks and Salad

Baking: Weet Bix Slice
New vegetarian recipe to try.Slow Cooker BolognaiseRice Paper Rolls with Salad*Slow Cooker Mexican

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

What have you been cooking lately, that you would recommend for school lunches?

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Comments

  1. Kim says

    Hi, Thankyou for this recipe it sounds and looks great but I am a little confused with step 3, what else do you add to substitute the buttermilk? Also is that grated butter or cheese in step 9 as neither are mentioned in the ingredients. Perhaps I am not reading it correctly although I have gone over it several times.
    Thankyou again.

  2. says

    I have just added that it is lemon that you add to the milk. You can also add vinegar apparently, although I have not tried that.

    I think you are referring to the grated zucchini which is added to the liquid ingredients.

    Nic

  3. Zoe says

    I thought it was grated cheese or butter too and then worked out it was a peeled zucchini!
    In other recipes I have also used 50-50 milk-natural yoghurt as a butter-milk substitute (ie for this recipe 1/4 cup milk & 1/4 cup nat yoghurt instead of the 1/2 cup buttermilk.) I suppose not everyone has natural yoghurt in the fridge but we always do. I would usually use skim milk & low fat yoghurt but I’m sure full fat would be ok, maybe just a bit richer.

  4. says

    Aaarggghh… another lovely recipe and I haven’t tried the chocolate zucchini cake recipe yet. Clearly it’s time to get baking.

    This looks lovely, and I always do get a massive thrill when the children eat zucchini, so good for them and three of my four refuse to touch it.

  5. Zoe says

    Mmmm, I made this this morning- it’s lovely! Not too sweet (I didn’t glaze it either). It worked fine with my buttermilk substitute. I didn’t bother peeling my zucchini- makes it looks quite pretty and increases the nutritional value too! (But if your kids are old enough to turn up their noses at “green bits” you might be better off peeling them.)

  6. Kreeftje says

    This was a wonderfull recipe, thank you.
    I used self raising flour as I didn’t have baking powder and I made them into muffins instead which worked out brilliantly. It made 12 decent sized muffins. They did not last long and I have had requests to make them again for the swimming carnival tomorrow. A huge hit!