Lemon Zucchini Bread
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! This is a quick bread recipe thats perfect for breakfast, dessert or as a snack.
Nutrition Facts
Ingredients
Instructions
Preheat oven at 180 C/ 350 F. Line, grease and flour a 9"x 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.
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Myfoodstory →Chef's Notes
Prepping Zucchini: Use a grater to grate zucchini or the shredder attachment of the food processor
Lime vs Lemon: Lime has a stronger flavor so if using lime juice, reduce the amount to 1 1/2 tablespoons
Avoid sinking middle: While folding the zucchini into the batter, make sure not to mix vigorously which can destroy the air bubbles and deflate the bread while baking
Storing Lemon Zucchini Bread: Store the bread wrapped in a tea towel in an airtight container for up to 4 days. This bread is a moist bread and can go bad quickly if there's too much moisture or humidity. The tea towel helps absorb some of the moisture as it sits outside. Alternatively, you can also refrigerate the bread and reheat in the microwave before serving.
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Reviews from the Original Source
Tasty and easy to bake! I shall call this as Lemon Zucchini Tea Cake instead bread...
I made it for my niece who is vegetarian and l am always looking for recipes that will tickle her tastebuds and this perfect recipe did just that. Thank you dear for this one
Very easy and delicious , thanks for the recipe, my wife enjoyed it!! 😋 . Can’t wait to try other recipes
Hi Richa, I made this bread/cake a few days back. Really enjoying it with my morning tea these days.
Just wanted to let you know that I did a few things differently because I didn't have some things.
For one, I did not have black poppy seeds, so I substituted with white ones. Second, I didn't have a box grater, so used my regular flat grater (with smaller holes) to grate the zucchini. The result was I couldn't squeeze out the moisture since the product was pulpy. But inspite of this, I didn't have any problems with the final product.
Such an interesting combination for a cake. I had never before encountered unsweetened baking recipes containing poppy seeds (in fact, I wonder what taste will come out, because zucchini is present here). I’ll definitely try to make such a cake in the near future, I hope that I succeed. How long and under what conditions can this dish be stored? Thanks for your creative ideas and your blog, keep it up!
Did you make this recipe?
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