Taking to work tomorrow! Must I use almond milk? Can I use unsweetened vanilla almond milk? Unsweetened Vanilla Almond milk, not “light”. 3 Taste was ok. Can you use 2 per cent milk in place of the almond? I haven’t but I’m sure it would be delicious! Bonus that I can eat it with my hands, no fork required. This cake is very dense and moist but please don’t mistake that for “raw”. For all cookie recipes, go HERE. If you like lemon… What do yo suggest substituting for the eggs? I baked mine in a Bundt ™ loaf pan with design, sprayed with flour-included baking spray and it tipped right out, even without parchment paper. I baked for about 25 mins. Have you tried this with almond flour instead? I could make it vegan if I leave out the eggs, too! Otherwise it looks very delicious and would love to make this! I add lemon juice and zest to the lemon zucchini cake batter to really brighten up the flavor. Lemon Zucchini Cake is a super moist loaf cake! I made a key lime version of this. Made this earlier today. Butter and line a 9-inch springform pan. I never buy almond milk, can I substitute 1% milk instead? 9×11? Let’s be friends! Maybe I had too much zucchini? Scoop the batter into the greased and floured bundt pan. Whisk until smooth. Have you ever used frozen? The glaze is super simple, a combination of powdered sugar and lemon juice. Typically, molasses is used as an ingredient to give […]. Followed the recipe. Hi, I made this yesterday and followed the directions to a T. It is super yummy! Better than a warm cake! Would you need to add extra vanilla if using regular milk? My daughter suggested adding poppy seeds to the next batch, which I think will be a nice addition. The original recipe did not show how much baking powder to use. Then add the eggs, milk, applesauce, oil, lemon juice and the lemon extract. Should be tablespoons. So glad you enjoyed the recipe . I couldn’t figure it out and went with 6 teaspoons…..still loaf was delicious! Did you try this with the gluten free flour? You sure can Charlene! I could have left it in the oven for the full 55 min and it would have been perfict. Thanks for the easy fix for converting all purpose flour to a cake flour equivalent. Zucchini cake bakes up tender and soft then gets topped with tart lemon frosting. I popped them into the freezer and I tasted a piece while still frozen. What do you think? I subbed whole milk for the almond milk as I didn’t have any on hand. Two, it’s summer time and I’m a little lazy during this season, so I make the cake in a loaf pan. Every year the ladies in my neighborhood … I let it cool thoroughly,and cut a slice before I glazed it. Thanks! This recipe is really so easy and perfect for summer. Have you tried almond flour instead of cake flour? It is VERY moist though so if you do try it, make to sure to liberally grease your bundt pan. I don’t eat sugar. Wow!!! Hmm, I’m not super familiar with egg alternatives but I have heard that applesauce works great so I would start there for sure. Here is how to convert the all purpose flour to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/. I would like to add blueberries to the recipe – have you ever tried that? Fold in zucchini and lemon zest. Hello again! Unless your zucchini was just soaking wet, I think it must be something else. Any luck? Thank you a great recipe! A moist, tender lemon bundt cake topped with a tart lemon glaze, loaded with peeled and grated zucchini so no one will ever no they’re eating veggies. Is the zucchini measured before or after squeezing the moisture out? Looks great. And even with the olive oil, not at all heavy. I made this yesterday and it tastes great. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. Followed recipe exactly. You can google “nutritional calculator” and pop the ingredients in. Sorry, I and others don’t care for it. I should have left it in the oven a little longer… but now I know for next time…. I used a told. That would be seriously amazing! Can I use regular 2% milk instead of vanilla almond milk? Thanks for sharing this recipe! Do you think applesauce would be a good replacement or would you suggest another egg alternative (chia seeds, etc)? Used all-purpose flour, following the directions to use as cake flour. I always have plenty of seasonal zucchini. The cake has just a hint of lemon flavor, and the juicy berries are a great addition. Don’t skip the glaze because it really is the icing on the bread…or cake. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt. Plus, my kiddos will actually pick and eat straight from the garden much better than anything I put on their plate. Most zucchini bread recipes are similar to my favorite Zucchini Cake with Cream Cheese Frosting. Did you use sweetened or unsweetened almond milk? I have a gas oven. TIPS ON MAKING LEMON ZUCCHINI BREAD. Once I had my mixture, I used the exact amount of it as the flour component. https://delishclub.com/lemon-zucchini-cake-with-lemon-cream-cheese-frost Very moist and not too sweet. So glad you loved it Deborah! I followed your recipe. I make it a lot!❤. Perfect! Thanks, Leslie. I’ve got several more almost ready and I’m so excited because I live for zucchini recipes during the summer. I have it down to a light dampness. Everyone was so curious what was the special flavor. To each their own. Not a fan of it. Hi there, Can this be made in a bundt cake pan? Zucchini Cake with Fresh Zucchini… Thank you for supporting the brands that make Mom On Timeout possible! Cooking spray ? It should be working now! Thank you for this wonderful recipe. Mine needed to bake 65 minutes. have you ever added blueberries to this? * Mix all cake ingredients on low speed for 3 minutes. I made this today and it was quite tasty. Cake? Enjoy! It is WONDERFUL!!!! Yes you can! I know you’re going to love it! How about stevia instead of sugar? I used regular milk and added an extra 1/2 cup of all purpose gluten free flour. I have a ton of zucchini to use so I was going to try to make another loaf today but substitute the lemon for orange. I’ve had hundreds if not thousands of rave reviews on Facebook from others who have made the cake. A delicious, tender cake finished off with a fabulous lemon glaze. In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. Find out. Best of luck! I’ve used my Moms Recipe for Zucchini for years and have nothing but good comments on it. Don't have cake flour on hand? Love the idea of using the mini bread pans for friends and family – thank you! Cake comes together quickly after all the ingredients prep is done. However, it is very heavy and dense…kind of “rubbery”. In a large bowl or a mixer, combine the flour, sugar, dry pudding mix, baking soda, baking powder and the salt. I will be trying this for my boyfriend’s birthday. thanks I use frozen zucchini often and it works fine. Terrified that Paul Hollywood will inform me (in my fantasies, of course, that silver fox – oh my,) that my zucchini lemon layer cake is “a bit claggy,” I shred the zucchini on the finest setting of the handheld grater/shredder and then drain it relatively properly in a strainer. Using cannabis flower in it. Thank you. How to make Easy Lemon Bread. For all dessert recipes, go HERE. Alternately add the dry ingredients and the buttermilk to the creamed mixture, a half cup at a time, until both are incorporated. Ingredients 1 cup granulated sugar zest of 2 large lemons 1 cup vegetable oil 3 large eggs 1/4 cup freshly squeezed lemon juice 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1/2 … I made this substituting skim milk. With a light flavor of lemon and blueberries, and creamy texture, this Blueberry Lemon Pudding Cake may just be the ultimate summer dessert. Here is how to convert all purpose to cake flour: http://www.momontimeout.com/substitute-purpose-flour-cake-flour/. Love the lemon flavor. I haven’t had that problem with moist cakes in the past. I generally have great luck with aquafaba (the liquid from a can of chickpeas). Making vegan right now and I bet it’s still delicious. Did I miss a step? Looking to more blog posts. I did followed the suggestion for making cake flour out of all purpose flour by removing 2 Tbsp of the “all purpose” flour and adding 2 Tbsp cornstarch. In another bowl, whisk melted butter, oil, sugar, sour cream, lemon juice, and vanilla until smooth. Read More…. A great way to use up the zucchini from my garden!! Can you tell me a easy way to squeeze dry the Zucchini? Make sure to try out this top rated Carrot Apple Zucchini Bread or this fantastic Zucchini Spice Cake. It was quite tasty with a nice, bright lemon flavor. Please reply. I’m glad others are enjoying it. This recèpe is so flexible you could do anything with it and it’s delicious! Mine raised nicely and was very good. I used a 9 x 5 but it will fit in an 8 x 4. I also substituted Xylitol for the sugar and also made powdered xylitol in my VitaMix. Any zucchini drying tips? I was just thinking that this would be vegan if subbed the egg with banana! * Pour into prepared 9x13" baking pan. This gets the “dryest” zucchini for me. I made this yesterday and I couldn’t stop nibbling at it all day! Jul 28, 2016 - The lemon and zucchini truly shine in this cake. Enjoy! I give it a B-, It’s an exceptionally moist cake so are you sure it wasn’t “done” or was it just moist? I think it came out perfect, and it did rise and looked just like the picture. I calculated the calories to be 3,292 for the entire original recipe. I had the same problem with this recipe. Do you refrigerate the cakes? I’m glad you were able to make it work for you Virginia! I was anxious to try this but only had sprouted spelt flour, and used the two Tablespoons of corn starch replacement of minus two Tablespoons flour. Disclosure: This recipe is sponsored by Almond Breeze. Do you measure the zuccini before or after you squeeze it dry? 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