Delicious, simple, and quick. That is how I like to cook. Lemon zucchini bread is exactly that: slightly sweet, full of citrus aroma, with poppy seeds pleasantly crackling between your teeth. Even a beginner cook can manage this recipe. And you can make it literally in fifteen minutes.
All advantages and no drawbacks—that is exactly what this cake is. The first is its flavor. Lemon zest and juice added to the batter make it very aromatic and refreshing. The lemon’s sour notes balance the sweetness well. Poppy seeds add character and crunch. And the most important ingredient—zucchini. It has a neutral flavor, so don’t worry: the cake does not taste like vegetables. Thanks to the zucchini, however, it is moist and light.
The second advantage is that this cake is versatile. Delicious for dessert, but not only. Spread with cream cheese, it is perfect for breakfast. It is also ideal for a picnic, barbecue, or trip, or for a lunchbox to take to work or prepare for the children to take to school.
And one more very important thing—it is ridiculously easy to make. You do not need to be a pastry chef, complicated kitchen equipment, or even a mixer. All you need is a spoon or a whisk. Two large bowls and a vegetable grater will also come in handy. You can invite the children to help prepare the batter—they will certainly manage the recipe. The joy of playing together is free of charge.
As Simple as Zucchini Bread
Preparing zucchini bread resembles making muffins. Separately, in bowl number 1, mix the wet ingredients and sugar. In bowl number 2, mix the dry ingredients. Then the magic begins—the dry ingredients are gradually added to the wet ingredients. Mix briefly, preferably with a spoon, and only until no dry lumps of flour remain visible in the batter.
The next step is adding the grated zucchini to the batter. I grate it on a vegetable grater with large holes. If it releases juice while grating and is watery, I gently squeeze it in a sieve. If it is dry, I skip squeezing it. I gently mix the zucchini into the batter, add the poppy seeds, mix, and it is ready. The oven does the rest. The final ingredient is the poppy seeds. Simple, right?
I usually decorate the cooled cake with lemon icing or quickly sprinkle it with powdered sugar. You can also cover it with white chocolate. The bread is not very sweet, so icing, powdered sugar, or chocolate complements it nicely.
P.S. If you prefer a more savory version of zucchini, be sure to try my recipe for zucchini pâté.
Be sure to check out my other recipes at www.platebykate.com
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Enjoy your meal!
Recipe
Ingredients
- 2 eggs
- 110 g vegetable oil
- 1 lemon
- 250 g sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 315 g all-purpose flour
- 3 tablespoons poppy seeds
- 400 g zucchini, grated on a coarse grater
Icing
- 80 g powdered sugar
- 2 tablespoons lemon juice
Method
Preheat the oven to 190 degrees. Grease a loaf pan with butter and line it with baking paper. Grate the zucchini on a coarse grater. If the zucchini is very watery, gently squeeze it in a sieve.
Scrub the lemon. Grate the zest using a fine grater and set aside. Squeeze the juice from the lemon.
In a large bowl, mix the eggs, oil, lemon zest, lemon juice, and sugar until well combined.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in batches. Mix only until combined. Add the zucchini and poppy seeds, and mix.
Pour the batter into the prepared pan. Bake for approximately 65–70 minutes, until risen and browned on top, and a toothpick inserted into the center comes out dry. Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then remove it from the pan and cool on a wire rack.
Lemon Icing
Place the powdered sugar in a small bowl. Gradually add the lemon juice, stirring continuously. If necessary, add more juice or sugar so that the glaze is pourable but remains white. Pour it over the cooled bread and set aside until the icing hardens.