Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
I like to make cakes with interesting flavors,
Ones which their description alone will make everyone want to taste them.
My lemon zucchini cake is totally such a cake.
Its description interests everyone,
Its taste sweeps everyone,
Its texture excites everyone,
And this cake excites and moves me every time.
It gives a wonderful feeling of autumn.
It’s a cake that you eat on the balcony in the morning or in the cool evening,
Beside a loved one and a hot cup of tea that hugs your hands.
The connection between the tangy lemon flavors,
The wonderful moisture that the zucchini gives,
And the richness of the almond flour,
Makes a bite of this cake the most exciting bite ever.
This is a quick cake that is prepared in a few minutes,
The zucchini hidden inside gives it a wonderful texture and intoxicating moisture,
Its taste isn’t noticeable and it gives the cake infinite happiness.
This recipe heralds the arrival of autumn,
The cool wind comes with it and makes us all hug ourselves in a warm and loving hug.
All you have to do is enter the kitchen,
Heat the oven,
And put all these wonderful ingredients in a mixing bowl,
Mix them with love,
And bake with great joy.
Happy and joyful autumn days to all of us 🙂
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake
Ingredients: suitable for a standard loaf pan or a round pan 10.2” (26cm) diameter
- 4 eggs
- ¼ cup olive oil
- ¼ cup non-dairy milk
- A little lemon or lime zest
- 2 tablespoons lemon or lime juice
- Pinch of salt
- ½ cup sugar (for alternatives, have a look at “A little extra from me”)
- 1½ cups almond flour (for alternatives, have a look at “A little extra from me”)
- ½ cup oat flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
- 1 cup zucchini with the peel finely grated in a grater (you don’t have to squeeze all the liquid out of it, just a little)
- Powdered sugar to decorate the cake
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode (I recommend it, although upper and lower heat mode is also possible) and line a baking pan with parchment paper.
- In a bowl, put all the liquid ingredients, the eggs, olive oil, non-dairy milk, lemon zest and juice, sugar and salt and mix well.
- To the bowl, add all the dry ingredients, the almond flour, oat flour and baking powder and mix again into a smooth and slightly liquid batter.
- Add the grated zucchini to the cake batter and mix again until forming a uniform batter.
- Transfer the batter to the baking pan and put in the oven to bake for 30-35 minutes or until a toothpick comes out dry from the cake.
Take the cake out of the oven, cool, sprinkle it with powdered sugar and serve 🙂
A Little extra from me:
- The cake can be kept in the fridge in a sealed container for 4-5 days.
- You can add add-ins to the cake such as finely cut raisins / walnuts / chopped almonds / any topping you like. It’s important to finely chop the add-ins you have chosen, because large pieces will sink into the cake batter.
- The oat flour can be substituted for rice flour / spelt flour (contains gluten).
- Click here to see how to grind oat flour at home.
- The almond flour can be substituted for oat flour / rice flour.
- You can make the cake only using spelt flour and use 1½ cups of spelt flour (contains gluten).
- The sugar can be substituted for ½ cup maple syrup and add ¼ cup oat / almond flour.
How to grind oatmeal at home 🙂
The liquid ingredients bowl. image: Essy Roz
Add the dry ingredients to the bowl. image: Essy Roz
The grated zucchini. image: Essy Roz
Add the grated zucchini to the cake batter. image: Essy Roz
The cake batter is ready. image: Essy Roz
The cake before baking. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
Lemon Zucchini Cake. image: Essy Roz
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