Lemon Poppyseed Zucchini Cake

Hey Whiskers!
This cake is pretty much a match made in heaven for me. I love lemons and Poppy seeds,seperate together any sort of way. It is really one of my all time favorite flavor pairings. I love this recipe as it uses zucchini to give it moistness and also adds some vitamins to the cake-no it doesn't make it healthy-I wish, but it makes it more palatable as a dessert. I made this recipe non dairy but you can use milk if you prefer. I shredded the zucchini with the small blades in the food processor. Thats it really, just a simple delicious lemon poppyseed cake. Oh one last thing when you bake it,make sure to cover it after it starts to brown as it won't be done cooking just yet.
Till next time, keep whisking up love and happiness to those around you.
Sam

Ingredients:


  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3.4 oz instant lemon pudding mix
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups soy milk
  • 1 cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 cups shredded zucchini (about 2 medium sized zucchini's)
  • 1/4 cup poppy seeds


How To:
PRE-STEP: Preheat oven to 350F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.

STEP 1: Shred two zucchini's using a food processor with shredder attachment.

STEP 2: In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt.

STEP 3: In another bowl, whisk eggs, milk, oil, lemon juice and lemon extract.

STEP 4: Pour lemon mixture into dry ingredients and mix until JUST COMBINED! Do not OVER MIX!

STEP 5: Fold in zucchini and poppy seeds.

STEP6: Pour zucchini bread mixture into prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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