Lemon Zucchini Cake With Poppy Seed

Total Time
1hr
Prep 20 mins
Cook 40 mins

Good tasting cake with lots of lemon flavor.

Ingredients Nutrition

Directions

  1. In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
  2. Stir in shredded zucchini.
  3. Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
  4. Gradually add this mixture to the zucchini mixture. Mix throughly.
  5. Pour into greased 9x13 pan.
  6. Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
  7. Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

Reviews

(2)
Most Helpful

Very moist cake, and would make yummy muffins, too. Not overly sweet, and I was surprised that with as much lemon extract, it didn't have enough lemon flavor for us. I'd probably try lemon juice in the glaze to add a little bite. A great use for zucchini. Thanks for sharing the recipe!

LonghornMama April 03, 2011

wonderful and moist!!!!! used almond extract instead of lemon extract! made about 24 cupcakes and had baked for about 15minutes. thanks swizlo for helping me use up some of my zucchini! my man even ate one, and he is not a desert person.

Chef GreanEyes October 04, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a