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.
Recipe by Planning With Kids at https://planningwithkids.com/2013/02/05/lemon-zucchini-cake/